Shelly Bean, Rice, and Turkey Slow Cooker Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
2 1/2 Cups Fresh Shelled Shellies (Horticulture Beans)1/4 Cup Boil-in-Bag Brown Rice, Cooked and Drained2 Tbsp. Skim Milk1/4 Cup Finely Chopped Onions1 Clove Garlic, Minced1/4 Pound Ground Turkey1 tsp. Salt (or more to taste)1/2 Tsp. Black Pepper (or more to taste)1/4 Cup Tomato Sauce, Canned (or more to taste)1 tbsp. Ketchup1 tsp. Worcestershire sauce1 Tsp. Paprika1 tsp. Lemon Juice1/2 Tbsp. Honey1/2 Tsp. Oregano1/2 Tsp. Italian Seasoning2 Cups Chicken Broth6 Cups water
NO SOAK METHOD
1. Shell and rinse beans, then place all ingredients in slow cooker except ketchup, lemon juice, and honey. Stir well.
2. Set slow cooker on high and cook for 5 hours (or on low for 7-8), until beans are tender but not falling apart.
3. After the beans are tender, stir in ketchup, lemon juice, and honey.
4. Cook for additional 30 minutes, stirring twice, then keep warm and serve when ready.
Serving Size: Makes Four Servings
1. Shell and rinse beans, then place all ingredients in slow cooker except ketchup, lemon juice, and honey. Stir well.
2. Set slow cooker on high and cook for 5 hours (or on low for 7-8), until beans are tender but not falling apart.
3. After the beans are tender, stir in ketchup, lemon juice, and honey.
4. Cook for additional 30 minutes, stirring twice, then keep warm and serve when ready.
Serving Size: Makes Four Servings
Nutritional Info Amount Per Serving
- Calories: 166.2
- Total Fat: 4.4 g
- Cholesterol: 21.4 mg
- Sodium: 1,515.4 mg
- Total Carbs: 19.8 g
- Dietary Fiber: 4.6 g
- Protein: 10.6 g
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