8.14.2014

Recipe: Bean & Sausage Soup

I have been on a roll this week sharing recipes. I started with Flaxseed Waffles, continued on with an easy go to for lunch - salads in a jar, and now, how about dinner?

I love my slow cooker about as much as I love waffles! I can't imagine life without my slow cooker. Okay, I can. I have been there but having one, and using it, is one of my best decisions ever. I truly love starting dinner on a Saturday or Sunday morning and letting it simmer away all day while I play, run, and do a million other errands or chores.

Last Sunday I made this for dinner - Bean & Sausage Soup. I started it after church and it simmered away throughout the day. I do have to confess, towards the end of my 19 mile run on the treadmill the smell of sausage in the air was driving me nuts. Usually it makes me hungry. Last week, it made me not want sausage. But by the time dinner came around, I was ready to eat up!

This soup is a compromise for my family. Darling daughter LOVES beans. Dear hubby, not so much. I put the sausage in for him because if there is meat with his beans he is happier. Darling daughter picks out the sausage and assures me she is getting plenty protein from the beans. Agreed! Me? I love both!

The recipe is easy and feel free to adjust to suit your needs or desires.

Ingredients:
  • 1/2 bag of mixed dried beans - I love the 15 bean mix and often bring bags home from Texas when I visit my mom
  • 3 large links of sausage sliced  - I like the Louisiana Sausage that I can find at Costco
  • 2 Tbl minced garlic
  • Water: I would imagine 4-6 cups but honestly I just fill my slow cooker up just over halfway
  • 1 heaping spoonful of Bouillon - I use Better than Bouillon (again, I get it at our Costco) - Feel free to substitute pre-made broth for the water and bouillon. I will do this if I have homemade chicken broth in the freezer. 
  • 2 Tbl seasoning - I don't like what comes with the beans but feel free to use it if you want. I buy a no-salt spice mix and use that. 
  • A pinch of sea salt (optional)
  • Red pepper flakes (optional) - My family doesn't like things as hot as me so I just add to my bowl later on.
Steps:
  1. Soak the beans overnight.
  2. Drain the water off the beans and add them and all the remaining ingredients to the slow cooker.
  3. I set it to cook for 10 hours.
  4. Enjoy!
Makes 4-6 servings. I like to serve it with nice toasty bread!

Daily Gratitude: I am thankful for my buddy, Toby.
Daily Affirmation: I am on the right path of life.

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