Ingredients

The following ingredients have 4 Servings
  • 20 oz. pkg. Hurst'sⓇ HambeensⓇ 15 bean SoupⓇ mix
  • 1 lb. Italian or breakfast sausage (browned, crumbled, and drained of fat)
  • 5 oz. pepperoni (look for pepperoni that is not sliced) (slice into 1/4 inch slices)
  • 1 green bell pepper (diced)
  • 1 red onion (diced)
  • 1 1/2 cups mushrooms
  • 3.8 oz. black olives (drained)
  • 2 garlic cloves (minced)
  • 2 tsp. dried oregano
  • 1/4 tsp. red pepper flakes (optional, this can be spicy)
  • 7 cups chicken broth
  • 24 oz. jarred marinara or pizza sauce
  • shredded mozzarella cheese (or parmesan)
  • garlic bread

Instruction

  • No need to pre-soak the beans in this recipe! Place the 15 bean soup mix in a strainer. Sort through the beans and discard any debris. Rinse with cold water. Drain off any excess water.
  • Add the rinsed beans to the slow cooker.
  • Add the sausage, pepperoni, bell pepper, onion, mushrooms, olives, garlic, oregano, red pepper flakes, and chicken broth. DO NOT ADD MARINARA SAUCE YET.
  • Stir. Place the lid on the slow cooker. Cook on HIGH for 5 hours without opening the lid during the cooking time.
  • When the cooking time is up, add the marinara (or pizza sauce), stir.
  • I do not think this recipe needs salt, but taste and decide if you think it does.
  • Top each bowl with shredded mozzarella and a pinch of red pepper flakes if desired.