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Crock Pot 15 Bean Soup Recipe with Sausage

If you like to wake up to a full meal cooked and ready to go this Crock Pot 15 Bean Soup Recipe with Sausage is perfect.

Made with a bag of Hurst 15 Bean Soup dry beans and no soaking needed this crock pot soup recipe is delicious.

You can set the crock pot to cook this 15 bean soup recipe overnight and have a delicious and nutritious hot bean soup ready for lunch.

Or start it first thing in the morning and have dinner ready when you get home.

When you walk in the door and the delicious aroma greets you after a long day you might just eat dinner right then because this Crock Pot 15 Bean Soup recipe is delicious and smells amazing while it is slow cooking!

I used a roll of pork sausage for this 15 bean soup. I like using ground meat in my bean soup recipes.

You can use, ground beef, ground turkey, ground chicken or ground pork. Each type of sausage will add it’s own flavors to the slow cooker 15 bean soup recipe. You could even use some leftover Thanksgiving turkey to make a bean soup with the Hurst 15 Bean soup bag.

This was my first time cooking with a bag of Hurst 15 Bean Soup beans.

I wasn’t sure how the smaller split peas and lentils would cook in the slow cooker.

I thought they might overcook but I was very pleasantly surprised to see that all of the dry beans kept their shape after the long hours of slow cooking.

I can’t wait to try some of the other Hurst Bean flavors.

How To Make Crock Pot 15 Bean Soup Recipe with Sausage

Ingredients

one bag of Hurst 15 Bean Soup Dry Beans
1 lb pork sausage roll, browned and drained well
1 cup diced onion
4 large garlic cloves, minced
14.5 oz. can of diced tomatoes
2 large bay leaves
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/4 teaspoon dry oregano
two 32 oz. cartons of chicken broth

Directions

Brown a 1 lb roll of pork sausage, breaking it into crumbles as it cooks. Drain the sausage well. Add it to a 6 or 7 quart size crock pot.
Pour the beans into a large colander being sure to remove the ham seasoning pack and setting it aside. Rinse the beans under cold running water and remove any bad beans or debris.
Add the dried and rinsed beans, diced onion, minced garlic and the can of diced tomatoes to the slow cooker. Stir to combine.
Next add the bay leaves, salt, pepper, oregano and the packet of ham soup seasoning to the slow cooker.
Pour the chicken broth into the crock pot a mix the ingredients together well.
Cover and cook on high for 7-8 hours.
Makes about 8 servings.