Slow Cooked Italian Bean Soup Recipe #66073
A delicious spicy soup.
6½ hours | 20 min prep
SERVES 6
- 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
- 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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5 stars