No current photos.
| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (510g) Recipe makes 6 servings |
||
| Calories 503 | ||
| Calories from Fat 213 | (42%) | |
| Amount Per Serving | %DV | |
| Total Fat 23.7g | 36% | |
| Saturated Fat 8.3g | 41% | |
| Monounsaturated Fat 10.0g | ||
| Polyunsaturated Fat 2.4g | ||
| Trans Fat 0.7g | ||
| Cholesterol 72mg | 24% | |
| Sodium 1342mg | 55% | |
| Potassium 1119mg | 31% | |
| Total Carbohydrate 43.8g | 14% | |
| Dietary Fiber 9.4g | 37% | |
| Sugars 10.3g | ||
| Protein 30.6g | 61% | |
people who like this recipe also like:
Southwest Chicken Black Bean Soup
By: Jamie Renee
Italian Chicken (or Shrimp) w/Tomato Cream Sauce
By: TheDancingCook
By: Donna M.
By: PanNan
Slow Cooked Italian Bean Soup
By: ratherbeswimmin'
Jul 4, 2003
A delicious spicy soup.
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
1
In a big skillet, add the ground beef, sausage, onion, bell pepper, and garlic.2
Saute, crumbling the meat up, until the meat is browned; drain fat.3
Add the meat mixture and water to a slow cooker.4
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.5
Cover and cook on LOW for 6-8 hours.6
Serve over rice and sprinkle cheese on top.
Questions about this recipe?
Spot an error in this recipe?
More recipes like this one:
Browse similar recipes by category
- Course > Main Dish
- Course > Soups
- Main Ingredient > Meat > Pork > Sausage
- Main Ingredient > Meat > Beef > Ground Beef
- Main Ingredient > Beans > Chick peas/Garbanzos
- Preparation > Time to Make
- Preparation > Equipment > Crock-Pot
- Occasion > To Go... > Potluck
- Occasion > Everyday
- Dietary > Lighter Fare > Healthy
- Dietary > Low in... > Low Cholesterol
- Dietary > Low in... > Low Calorie
- Dietary > Low in... > Reduced Carbs
Featured Reviews for This Recipe
From: Big K
On Dec 18, 2004
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!!
From: najwa
On Dec 27, 2003
My husband liked this soup .. I do not like ground beef so I didn't try it .. he however asked me to make it again .. It is extremely thick, and I got 10 servings out of it .. I also rinsed the beef (cooked by itself) to get rid of most of the fat .. thanks!
From: Smilyn
On Jul 9, 2007
This is an excellent recipe and I am so glad that I stumbled upon this little gem! Thanks so much. This makes excellent leftovers!! I traded out the garbanzo for great northerns... and changed out the water for vegetable stock. Just fabulous!! Thanks 
From: Luese55
On Jul 18, 2003
This was good. I'd make it again. I served it with a good rustic bread, rather than the rice. It's a keeper.
Sister Sites: Food Network | HGTV | HGTVPro | DIY | Fine Living | Great American Country | FrontDoor.com Real Estate | Ecologue
Comparison Shop for Kitchen Appliances & Utensils at Shopzilla & BizRate
UpMyStreet and uSwitch.com provide UK comparison services for Energy, Home Phone, Broadband, Credit Cards, Loans, Mobile Phones and Car Insurance
© 2008 Scripps Networks, Inc. All rights reserved