Spicy 15 Bean Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
1 - Hurst's 15 Bean Soup Mix Dry3 - Quarts Fat Free Chicken Stock1 lb Queen City Sausage Hot Smoked Beef Sausage or any Smoked Sausage (hot if you like it hot). 1 - Medium White Onion, Choppped2 - Ribs Celery, Chopped (about 1/2 Cup)2 - Carrots, Chopped (about 1/2 Cup)3 - Cloves Garlic, Chopped1 - tsp Cayenne Pepper flakes1 - tsp Freshly Ground Black Pepper1 - 14oz can Diced Tomatoes (add very last)
Quick Cook Beans - Rinse dried beans in colander, add to 5 Qt Dutch oven or similar heavy large pot with lid.
Add 3 Qt. Chicken Stock and bring to a boil, stirring occasionally to keep them from sticking. Turn down heat to steady simmer, cover and set timer for 1 hour.
Soup Ingredients - Dice Smoked Sausage and render in large frying pan, drain in paper towel lined bowl.
Add Smoked Sausage back to pan, reheat adding vegetables and a few ounces of hot stock to deglaze pan. Saute vegetables until onion begins to get tender. Add to simmering beans after beans have simmered for 1 hour.
Add Cayenne and Black Pepper, cover and simmer gently for another 2 hours stirring occasionally to keep anything from sticking to the bottom of the pot.
Add Diced Tomatoes after all cooking and stir into soup.
Serving Size: Makes 16 - 1 Cup Servings
Number of Servings: 16
Recipe submitted by SparkPeople user DB81024.
Add 3 Qt. Chicken Stock and bring to a boil, stirring occasionally to keep them from sticking. Turn down heat to steady simmer, cover and set timer for 1 hour.
Soup Ingredients - Dice Smoked Sausage and render in large frying pan, drain in paper towel lined bowl.
Add Smoked Sausage back to pan, reheat adding vegetables and a few ounces of hot stock to deglaze pan. Saute vegetables until onion begins to get tender. Add to simmering beans after beans have simmered for 1 hour.
Add Cayenne and Black Pepper, cover and simmer gently for another 2 hours stirring occasionally to keep anything from sticking to the bottom of the pot.
Add Diced Tomatoes after all cooking and stir into soup.
Serving Size: Makes 16 - 1 Cup Servings
Number of Servings: 16
Recipe submitted by SparkPeople user DB81024.
Nutritional Info Amount Per Serving
- Calories: 262.8
- Total Fat: 21.8 g
- Cholesterol: 21.0 mg
- Sodium: 975.2 mg
- Total Carbs: 24.7 g
- Dietary Fiber: 10.0 g
- Protein: 15.6 g
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