For lunch today I made another Year of Crockpotting recipe. It was very easy to throw together and it tasted great! Even Rebecca gobbled it right up. Definitely a keeper. For veggies I just threw in some frozen veggies. No time to cut veggies this morning (barely had time to get frozen veggies in with a little girl that kept waking up crying :\). I used lean sweet italian turkey sausage. When I tried to slice it the casing came off. So they were more like sausage chunks. Oh well. I wasn’t thrilled about eating pork casing anyway :p And i just threw in a handful of uncooked brown rice…maybe 1/4 cup. This made enough for our lunch today, 2 lunches for Justin this week and a little extra to feed Rebecca. You could easily make a larger or smaller pot of this. My comments are in italics.
Crockpot White Bean and Sausage Soup
1 can pinto beans (I guess these aren’t really white)
1 can garbanzo beans
1 tsp. thyme (oops forgot this since I had to stop in the middle of prep to deal with Rebecca…didn’t miss it. There was plenty of flavor w/o adding any seasoing besides the better than bouillon)
2-4 spicy chicken or turkey sausage (I used 2 sweet sausages…we aren’t big on spicy food)
1/2 chopped yellow onion
1/2 cup leftover rice pilaf (if you want to use raw rice, you should have enough liquid to add 1/4 to 1/3 cup without losing soupiness)
2 cups chopped fresh vegetables (I had broccoli, carrots, asparagus) (I used organic frozen mixed veggies and some frozen broccoli)
1 quart chicken or vegetable broth (I used organic better than bouillon mixed with water)
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