Thing #13

Today, I adapted a recipe for Creole Eight Bean Soup to the slow cooker. I introduced bacon and doubled the varieties of beans to sixteen!

Ingredients:
  • One 20 oz bag of 16 Bean Soup Mix
  • 1/2 cup chopped celery
  • 1 tbsp minced garlic
  • 1 tsp. thyme
  • 1 tbsp. fresh oregano
  • 1/4 – 1/2 tsp. cayenne pepper
  • 1/2 tsp. fresh ground black pepper
  • 4 slices bacon
  • 1 cup chopped onions
  • 1/2 cup chopped red, yellow, and green bell peppers
  • 1 14 oz. can of chopped tomatoes
  • 1 cup (2 links) sliced Andouille sausage
  • 1 cup chopped ham
  • 2 beef bouillon cubes
  • 1 can green beans
  • 3 bay leaves
  • 1 tsp Kosher salt
  • 1 tsp hot sauce
  • Water
Procedure
  1. Soak the beans overnight as instructed. Discard the flavor packet.
  2. Chop the bacon into bite-size pieces. In a skillet, cook the bacon.
  3. Saute the onions and bell peppers. Drain.
  4. Place all ingredients into slow cooker. Add enough water to just submerge all ingredients.
  5. Cook on High for 1 hour and Low for 7 hours.
Results
Sixteen Bean Creole Soup

Served with a side of cornbread, it was quite tasty.

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