Cook sausage in a large skillet over medium-high heat 8 to 10 minutes or until brown, stirring to break into crumbles; drain. Transfer sausage to a 6-quart slow cooker. Add vegetable stock, onions, beans, undrained tomatoes, tomato paste, carrots, celery, bay leaves, garlic, pepper, oregano, thyme, and sage. Cover and cook on HIGH for 5 hours or on LOW for 10 hours.
Recipe
Author
Hy-Vee Seasons Magazine
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Description
We could argue this is one of the best slow cooked stews for fall. Mix pork with your favorite blend of beans and fresh veggies.
Servings and Ingredients
Ingredients
Serves 6
| Quantity | Ingredient | Add |
|---|---|---|
| 1 ½ lbs. Midwest Pork ground pork sausage | ||
| 5 c. Hy-Vee vegetable stock | ||
| 1 c. Hy-Vee Short Cuts chopped white onions | ||
| 1 (15-oz.) can Hy-Vee no-salt-added dark red kidney beans, drained and rinsed | ||
| 1 (15-oz.) can Hy-Vee pinto beans, drained and rinsed | ||
| 1 (14.5-oz.) can Hy-Vee no-salt-added diced tomatoes, undrained | ||
| 1 (6-oz.) can Hy-Vee tomato paste | ||
| 2 medium carrots, peeled and sliced | ||
| 2 stalk(s) celery, sliced | ||
| 3 Hy-Vee dried bay leaves | ||
| 2 tbsp. refrigerated minced garlic | ||
| 1 tsp. Hy-Vee ground black pepper | ||
| ½ tsp. Hy-Vee dried oregano leaves | ||
| ½ tsp. Hy-Vee dried thyme leaves | ||
| ¼ tsp. Hy-Vee ground sage | ||
| 2 c. green or rainbow Swiss chard, stalks and ribs removed, leaves chopped | ||
| Fresh Italian parsley, for garnish |
Things To Grab
- Large skillet
- 6-quart slow cooker
Directions
Add Swiss chard; cover and cook on HIGH for 30 minutes. Remove and discard bay leaves; ladle soup into bowls. Garnish with parsley, if desired.
Nutrition facts
Servings
560 Calories per serving
2 cups
Amounts Per Serving
- Total Fat: 26g
- Cholesterol: 80mg
- Sodium: 940mg
- Total Carbohydrates: 50g
- Protein: 32g
Daily Values
0%
Iron 30%
0%
Calcium 12%
0%
Vitamin D 0%
0%
Potassium 20%