Hearty Mixed Bean Stew with Sausage

Hearty Mixed Bean Stew with Sausage

7 Reviews 1 Pic
  • Prep

    15 m
  • Cook

    8 h
  • Ready In

    8 h 15 m
Recipe by  Campbell's Kitchen

“Sun-dried tomatoes are the special ingredient that gives this three-bean stew with sausage a sunny Mediterranean flavor. ”

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Ingredients

Adjust Servings

Original recipe yields 8 servings

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Directions

  1. Cook the sausage in a 10-inch skillet over medium-high heat until it's well browned, stirring frequently to separate meat. Pour off fat.
  2. Stir the sausage, broth, black pepper, carrots, celery and beans in a 5-quart slow cooker. Cover and cook on LOW for 7 to 8 hours.* Stir in the tomatoes. Cover and cook for 1 hour or until the beans are tender. Sprinkle with the cheese.

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Reviews (7)

Rate This Recipe
Kim
19

Kim

Good basic, Italian bean stew recipe. I was surprised the directions didn't mention soaking the beans first, but perhaps it was assuming you'd know that. I soaked 16 oz. of mixed beans (pinto and gr. northern) overnight, and added a can of red kidney beans when I drained the beans in the AM. 10 c. of broth would have been too much for a stew; I used about 7 1/2 cups. I also added 1 med. chopped onion, 1 minced clove of garlic, some chopped fresh mushrooms, and 1/2 tsp. dried basil. Yummy with fresh Italian bread on the side!

stacy
11

stacy

This soup is wonderful and very easy! I used dry pinto beans and dry baby lima beans and soaked them 8 hrs. I threw the soaked beans, the sausage (I used chicken sausage), 3 chopped carrots, 2 chopped stalks of celery (for a little extra veggies), the sun dried tomatoes and chicken broth in a pot and cooked it. (I actually used my pressure cooker and it was done in 10 mins.) When it was done I added a can of kidney beans, drained. The flavor was amazing and I didn't add anything extra.

CRUISEM
8

CRUISEM

My hubby and I thought this was pretty good. I wasn't really that crazy about the sundried tomatoes in it. They have a sweet taste to them that we thought didn't really go with it. We both agreed that if we make this again that diced toms would work better. I did add a pretty large head of chopped kale about 20 minutes before it was done. Thanks for the post.

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 277 cal
  • 14%
  • Fat
  • 10.7 g
  • 16%
  • Carbs
  • 29.7 g
  • 10%
  • Protein
  • 16.7 g
  • 33%
  • Cholesterol
  • 31 mg
  • 10%
  • Sodium
  • 1607 mg
  • 64%

Based on a 2,000 calorie diet

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