Slow Cooker Pizza 15 Bean Soup

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20 oz. pkg. Hurst’sⓇ HambeensⓇ 15 bean SoupⓇ mix (You can save the ham seasoning packet that is included in the package for another recipe, you won’t need it in this recipe)
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
1½ cups mushrooms
3.8 oz. black olives, drained
2 garlic cloves minced
2 tsp. dried oregano
¼ tsp. red pepper flakes optional, this can be spicy
7 cups chicken broth
24 oz. jarred marinara or pizza sauce
Serving suggestions:
shredded mozzarella cheese (or parmesan)
garlic bread

SLOW COOKER SIZE: 6-quart or larger

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.



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