Original Recipe HERE
This soup was good. Nothing fancy, but it was tasty and filled us up, plus made leftovers. It offers a lot of room for improvisation...also known as, "I have these vegetables in my fridge that are going to go bad in the next 24 hours and I need to use them up." I used frozen peas, frozen corn, celery, and green onions. I thought I had carrots, but Husband had taken the rest of them to work. Darn him for brown-bagging healthy lunches.
1 can white kidney beans, drained & rinsed
1 can pinto beans, drained & rinsed
1 can garbanzo beans, drained & rinsed
1 teaspoon dried or ground thyme
1/2 teaspoon dried minced garlic (approximate)
2-4 chicken or turkey sausages
1/2 chopped yellow onion
1/2 cup leftover rice (or about 1/3 cup uncooked rice)
2 cups chopped fresh vegetables
1 quart chicken or vegetable broth
1) Chop vegetables into bite-size pieces.
2) Slice sausage length-wise and then length-wise again, followed by slicing into smaller pieces (so you have quarter-rounds).
3) Add all ingredients to slowcooker.
4) Cook on low for 6-9 hours, or on high for 4-5. The soup is done when it's heated through and the vegetables are tender.
Notes: None, other than to try different types of vegetables next time, as well as another type of sausage, just to see how it turns out.
* Drain beans.
* Dump ingredients into slowcooke.r
* Throw bean cans into recycling bin but miss, forcing Mom to walk out into the rain to pick up the cans and lids strewn on the patio.