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Slow Cooker 15 Bean Soup
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Slow Cooker 15 Bean Soup

8 h 20Pour 8Nutri-Score A€
par @maddierickman2 imports0 fois cuisinée
Adapter cette recette

ce qu’il vous faut

Ingrédients

8 personnes
  • 15 bean soup mix (rinsed, seasoning packet reserved)Épicerie450 g
  • onion (diced)Fruits et légumes1 morceau
  • carrots (peeled and diced)Fruits et légumes2 morceaux
  • celery stalks (diced)Fruits et légumes2 morceaux
  • garlic (minced)Fruits et légumes3 morceaux
  • diced tomatoes (canned, with juices)Épicerie400 g
  • smoked sausage (sliced)Viandes300 g
  • vegetable brothÉpicerie1,8 litres
  • olive oilÉpicerie15 ml
  • smoked paprikaÉpices5 g
  • dried thymeÉpices2 g
  • bay leafÉpices1 morceau
  • saltÉpices6 g
  • black pepper (ground)Épices2 g
  • lemon juice (freshly squeezed)Fruits et légumes15 ml

par portion

Nutrition

294kcal

Glucides
38 g
Protéines
16 g
Lipides
9 g
Adapter les ustensiles

ce que vous utiliserez

Ustensiles

  • Mijoteuse
  • Poêle
  • Passoire
  • Louche

pas à pas

Préparation

  1. Rinse and soak the beans

    • Rinse the bean mix under cold water and pick out any debris.
    • Soak the beans in plenty of water overnight, then drain.
    Étape 1

  2. Brown the sausage and vegetables

    • Heat the olive oil in a frying pan and brown the sliced sausage.
    • Add the onion, carrots, celery and garlic and cook until softened.
    Étape 2

  3. Load the slow cooker

    • Add the drained beans, sausage and vegetables, diced tomatoes, broth, smoked paprika, thyme and bay leaf to the slow cooker.
    • Stir to combine and cover with the lid.
    Étape 3

  4. Cook low and slow

    • Cook on low until the beans are completely tender.
    • Stir in the reserved seasoning packet during the last 30 minutes.
    Étape 4

  5. Season and serve

    • Remove the bay leaf, then season with salt, pepper and lemon juice.
    • Ladle into bowls and serve with cornbread.
    Étape 5
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