This bean soup is delicious! It has great flavor and a little kick. You can be creative with your sausage choice for additional flavor profiles and add mushrooms if you choose. You can also reduce the heat by using less red pepper flakes. Only half of the 15-bean soup package is used for this recipe so you can easily make it again in the near future. Enjoy!
Serves: 6 | Serving Size: 1 2/3 cup
Cooking Time: 9 to 11 hours on low or 6 to 8 hours on high
Ingredients:
- 10 ounces cook sausage of choice, sliced into 1/2 inch pieces
- 1 onion, chopped fine
- 6 garlic cloves, minced
- 1 tablespoon fresh thyme, minced (or 1 1/2 teaspoon dried)
- 1 teaspoon red pepper flakes
- 6 cups low sodium chicken broth
- 2 cups water
- 8 ounces 15-bean soup mix, flavoring packet discarded, beans rinsed
- 2 bay leaves
- salt and pepper
- 4 ounces spinach
Directions:
- Heat a 10 inch skillet over medium-high heat, add sausage, onion, garlic, thyme and red pepper flakes and cook until onion is softened. Transfer to slow cooker.
- Stir in broth, water, beans, bay leaves and 1/4 teaspoon salt. Cover and cook until beans are tender, 9 to 11 hours on low or 6 to 8 hours on high.
- Discard bay leaves, stir in spinach and let sit until wilted, about 5 minutes. Season with salt and pepper to taste. Serve and enjoy!
Nutrition Information:
Per serving: Calories: 368; Total Fat: 20g; Cholesterol: 90mg; Sodium: 1637mg; Total Carbohydrates: 22g; Dietary Fiber: 9g; Sugars: 2g; Protein: 33g
Nutrition Bonus: Potassium: 120mg; Vitamin A: 89%; Vitamin C: 7%; Calcium: 27%; Iron: 5%
Adopted from: America’s Test Kitchen. “15-Bean Soup with Sausage and Spinach.” Healthy Slow cooker Revolution. Brookline: American Test Kitchen, 2015. 38-9. Print.
