Spicy 15 Bean Soup
Nutritional Info
- Servings Per Recipe: 16
- 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
View full nutritional breakdown of Spicy 15 Bean Soup calories by ingredient
Introduction
Hearty, easy bean soup. Hearty, easy bean soup.Number of Servings: 16
Ingredients
-
1 - Hurst's 15 Bean Soup Mix Dry
3 - Quarts Fat Free Chicken Stock
1 lb Queen City Sausage Hot Smoked Beef Sausage or any Smoked Sausage (hot if you like it hot).
1 - Medium White Onion, Choppped
2 - Ribs Celery, Chopped (about 1/2 Cup)
2 - Carrots, Chopped (about 1/2 Cup)
3 - Cloves Garlic, Chopped
1 - tsp Cayenne Pepper flakes
1 - tsp Freshly Ground Black Pepper
1 - 14oz can Diced Tomatoes (add very last)
Tips
Thicken broth by smashing some beans against the sides and bottom of the pot then stir in near the end of cooking time.
Directions
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.