Slow Cooked Italian Bean Soup
- Ready In:
- 6hrs 20mins
- Ingredients:
- 17
- Serves:
-
6
ingredients
- 1 lb ground beef
- 1⁄2 lb Italian sausage
- 1 cup chopped onion
- 1 cup chopped green bell pepper
- 3 cloves garlic, minced
- 1 cup water
- 1 (28 ounce) can Italian-style tomatoes, cut up
- 1 (15 ounce) can garbanzo beans, rinsed and drained
- 1 (15 ounce) can kidney beans, rinsed and drained
- 3 tablespoons Worcestershire sauce
- 2 -3 tablespoons chili powder
- 2 teaspoons dried basil
- 2 teaspoons dried oregano
- salt
- 1⁄2 teaspoon hot sauce (or to taste)
- hot cooked rice
- shredded cheddar cheese
directions
- In a big skillet, add the ground beef, sausage, onion, bell pepper, and garlic.
- Saute, crumbling the meat up, until the meat is browned; drain fat.
- Add the meat mixture and water to a slow cooker.
- Add in the tomatoes and their juice, garbanzo beans, kidney beans, Worcestershire sauce, chili powder, basil, oregano, salt to taste, and hot sauce; stir to combine.
- Cover and cook on LOW for 6-8 hours.
- Serve over rice and sprinkle cheese on top.
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Reviews
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Excellent flavor! I didn't change a thing about this recipe except to switch a red pepper for the green one (Mark won't eat green peppers, the red one he won't notice!). This makes a very thick soup - almost like a chili stew. If you want it more souplike, you could add tomato juice or V8. This is a keeper as it was so easy to toss in the pot and spend all day outdoors in the garden. Thanks, Nurse Di!!
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This soup smells great while cooking and is oh so tasty. I only made one change. I used ground venison for the ground beef, thanks to hubby's hunting skill. The game meat went well with the Italian sausage. I will make it again for a great winter warm-up meal. Thanks, NurseDi for sharing this delight!!
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Tweaks
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Wow! So easy and sooooo good! I could only find a 12 ounce package of Italian sausage, so I used it all, and it turned out fine. I served it with some fresh Italian bread instead of rice. Excellent flavor and so easy to put together and let it cook all day while we were working on winterizing things outside. It tasted great on the cool night we had yesterday. I got the approval to make this "anytime I want to." Thanks for another great recipe!
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Excellent flavor! I didn't change a thing about this recipe except to switch a red pepper for the green one (Mark won't eat green peppers, the red one he won't notice!). This makes a very thick soup - almost like a chili stew. If you want it more souplike, you could add tomato juice or V8. This is a keeper as it was so easy to toss in the pot and spend all day outdoors in the garden. Thanks, Nurse Di!!