Ten Bean Soup II

Ten Bean Soup II

8 Reviews 2 Pics
Recipe by  LaDonna

“This is an easy soup to prepare and will be ready when you get home. Enjoy”

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Adjust Servings

Original recipe yields 8 servings



  1. Soak bean mix in water overnight.
  2. Place drained soaked beans, tomato sauce, tomatoes and chilies, celery, carrots and sausage in slow cooker. Add enough water to cover all ingredients and season soup to taste with salt, pepper, chicken seasoning, onion powder, and garlic. Simmer on low for 8 to 10 hours until beans are tender.

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Reviews (8)

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I would recommend adding 3 cups of chicken broth or a 2 cups broth and one cup red wine.

Brenda F.

Brenda F.

This was really good, but I made several changes. I used Italian turkey sausage and browned it before putting it into the crockpot. I used chopped onion instead of the onion powder. I used chicken stock instead of water. I also added some Italian seasoning--when I tasted it, it seemed like it needed a little something extra. And when the soup was nearly done, I added more chicken stock and some barley. In the end, it was very hearty and satisfying. It smelled a little weird while cooking, so I had my doubts, but it was really tasty.

Baking Nana

Baking Nana

This was a nice hearty dinner. I used a slightly different method though. Adding tomatoes to uncooked beans goes against everything I know about cooking beans. I was afraid that the acid in the tomatoes would prevent the beans from getting soft. So I added everything but the tomatoes and tomato sauce to the beans with enough broth to cover them well. Cooked until the beans were tender, stirred in the tomato products and cooked on low.

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Amount Per Serving (8 total)

  • Calories
  • 301 cal
  • 15%
  • Fat
  • 2.5 g
  • 4%
  • Carbs
  • 47.1 g
  • 15%
  • Protein
  • 21.3 g
  • 43%
  • Cholesterol
  • 20 mg
  • 7%
  • Sodium
  • 1102 mg
  • 44%

Based on a 2,000 calorie diet



previous recipe:

My Canadian Friend's Bean Soup


next recipe:

My Navy Bean Soup