I know it seems like soup season is quickly leaving us, but I still think there's time for a few more hearty soups! Especially, in this early Spring weather when the nights are still fairly chilly.
(Of course, I'm saying this as a Texan. Some of you are DEFINITELY still smack dab in the middle of soup weather. If that's you, enjoy the heck out of this sausage & 10 bean soup for several more months to come. Brrr.)
Wherever you hang your spurs, I think you'll like this easy and flavorful crock-pot soup! For me, this recipe started when I eyed some 10-bean dry mix in the bulk aisle of my local grocery store. I picked up about a cup of it and immediately came home to soak them for the next day. My hubby is a bean lover and I'm an easy dinner lover. Win-win.
Do you soak your beans overnight? I've heard that soaking beans helps to eliminate some sorta enzymey somethingorothers that can cause tummy distress (I hope you didn't come here for cold, hard, science facts). Because I'm not a fan of tummy distress, I soak beans for good measure. If you like to live on the edge, you can skip this step.
Slow Cooker Sausage & 10 Bean Soup
(printable recipe here)1 Cup Dried 10 Bean Soup Mix
12 oz Breakfast Sausage, cooked, crumbles and drained (I like spicy pork sausage!)
1/2 White Onion, diced
2 Cloves of Garlic, minced
4 Cups of Chicken Broth
2 Cups of Water
Soak your beans overnight (see my above reasoning). Drain and rinse them and then place them in your crockpot, along with everything else. Cook on low for 6-8 hours, until beans are soft and yummy!
Really, this soup is so flavorful and easy! The sausage adds a nice touch. Serve this on some Springy dishware to make it truly a transitional-weather recipe :)