13 Bean Soup with Chorizo (slow-cooker)

13 Bean Soup with Chorizo (Slow-Cooker) - Just the TipMy 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:

  1. 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.
  2. Cook on low for 8 hours. Add the chorizo during the last 30-60 minutes to warm through.
  3. Serve with toasted whole grain bread with parm melted on top. Yum.

13 Bean Soup with Chorizo (Slow-Cooker) - Just the Tip

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