Monday, February 18, 2008

Bean and Sausage Soup for the Slow Cooker

1 cup diced onion
1 cup diced carrots
1/2 cup diced celery
tsp olive oil
3 garlic cloves, pressed or diced finely
1 lb. smoked sausage, sliced on the diagonal
1 can navy beans, rinsed and drained
1 can great northern beans, rinsed and drained
1 can light red kidney beans, rinsed and drained
1 can Hunt's Fire Roasted Diced Tomatoes
3 cans or 1 box of beef broth
kosher salt
fresh cracked pepper
Italian seasoning (I use Penzey's salt-free Tuscan Sunset)
pinch or two of caraway seeds
handful chopped fresh parsley

This is my own recipe so the directions are fairly simple. I don't measure things like salt and pepper.

Saute the onion and carrot in a tsp of olive oil on the stove for a couple of minutes. Add garlic and cook one minute more. Add to bottom of slow cooker with sausage. Add the drained beans, undrained tomatoes, and beef broth. Season as desired, stir, and cook on low in your slow cooker for about 4 -6 hours or however long your slow cooker tends to take. Add the parsley just before serving.

I served with ceasar salad and fresh bread and butter. Perfect for a chilly day!

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