My slow cooker. I’m really starting to love that thing. Especially when it welcomes a pile of raw ingredients and, while I’m at work, turns it into something awesome. Something dinner worthy and that justifies a long-ass Monday. This soup is definitely going to be a stand-by, which is a good thing, because this makes a BIG batch. I plan on banking the remaining 8 servings in the freezer for a couple more effortless meals. Win win.
13 Bean Soup with Chorizo
Just the Tip / Inspired by Cook the Story
Serves 12 (2-cup servings)
What I used:
- 29-oz bag of Bob’s Red Mill 13 bean mix
- 2 quarts chicken broth (I used 1 low-sodium and 1 salt-lick style)
- 1 onion, diced
- 2 red bell peppers, diced
- 2 carrots, diced
- 1 tsp salt
- 1 tsp smoked paprika
- 1 tsp dried thyme
- 1/2 tsp ground coriander
- 2 good pinches of saffron
- pinch red chili flakes
- 14.5-oz can diced tomatoes
- 12 oz cooked sausage, sliced (I used chorizo, but any of those packaged cooked chicken sausages would work great)
What I did:
- The night before you serve this, put everything except for the sausage in the slow-cooker basin and let it sit in the fridge overnight.
- Cook on low for 8 hours. Add the chorizo during the last 30-60 minutes to warm through.
- Serve with toasted whole grain bread with parm melted on top. Yum.
