Happy Wednesday, Friends! It seems like most of you are probably still having winter weather with hopes of spring on the horizon, so today I'm sharing a hearty soup that's the perfect comfort food for chilly nights. Plus, it's healthy, can be prepared in the crockpot and is oh-so-thrifty!
I used a 15 bean soup mixture, but this is the recipe I follow with any variety of dried beans. I usually cook beans in the crockpot, but instead of soaking them overnight, I have a shortcut. Before cooking them in the crockpot, I brought them to a boil on the stovetop. Once they boiled, I removed them from the heat and allowed them to soak about an hour. Then I rinsed them thoroughly before placing them in the crockpot. Remember the organic herb stock I shared? You can find the recipe here.
I freeze it in cubes so I have it on hand for soup recipes like this one. I placed the herb stock cubes and crushed garlic on top of the beans and then covered them with water--enough that they were covered in about two inches.
I cooked them on low about 6 hours, until tender. If desired, stir in sausage the last hour of cooking. I used turkey sausage, about twice as much as what is pictured.