|This batch was made with Tofurky Kielbasa but I think Field Roast’s Apple & Sage Sausages would be perfect!|
Someone needs to say it. SyFy Channel’s Vampire & Werewolf movie marathon this weekend was a little too heavy on the werewolves and had a significant lack of vampires. That’s not to say it wasn’t still completely wonderful! I mean, who doesn’t love a good monster movie? But sometimes a gal needs more dialogue during the big bad death scene than most werewolf movies allow… and less icky spine and muzzle faces.
So what do us Shannons make for dinner when there’s this level of distraction? Pretty much what you would expect. We pull out the slow cooker and return to debating which movie has better werewolves; taking into account origin stories, transformation scenes, and CGI cheating, of course. But if werewolves aren’t your thing, you might find yourself instead wondering: can I even name 16 different types of beans? And where would I even find them?
Fear not! They sell bags of 15 bean soup in the dry bean or soup aisles in most grocery stores, and that last bean is green beans. So relax. Pull out your largest stew pot or slow cooker, and let’s make some soup!
16 Bean, Leek & Kielbasa Soup
1 Package 15 Bean Soup – 20oz (This is a package of assorted dried beans. Be sure to read the ingredients; some have flavor packages that can have animal ingredients.)
1 Package Tofurky Kielbasa Sausages (Cut into coins; we used Tofurky Kielbasa, but next time I’m pretty sure we’ll use Field Roast’s Smoked Apple & Sage Sausages.)
6 Cups Better Than Bouillon (Vegetable or Vegan Chicken)
4 Carrots (diced)
4 Stalks Celery (diced)
1/2 Red Onion (diced)
2 teaspoons Olive Oil
1 Tablespoon Red Wine
1 Tablespoon Bragg’s Liquid Amino Acids
2 Dashes Liquid Smoke
1 teaspoon Thyme
1/2 teaspoon Ground Black Pepper
1/2 teaspoon Celery Seed
1/2 teaspoon Tony Chachere Creole Seasoning
1 teaspoon Onion Powder
1 Clove Garlic (minced)
I Leek (sliced)
1 Can Diced Tomatoes
1 Cup Frozen Green Beans
1/3 Cup Beer
Dashes of Olive Oil and Liquid Smoke for cooking
French Fried Onions for a topping
In Slow Cooker :
Mix all ingredients except Sausages, Leek, Frozen Green Beans, Diced Tomatoes, Beer, and the Olive Oil and Liquid Smoke you’ll want for Cooking. Cover and cook on the Low setting for 8 to 10 hours, until Beans are tender. You’ll want to stir occasionally. Then, stir in Leek, Frozen Green Beans and Diced Tomatoes. Cover and start cooking your Sausages.
In your largest Stew Pot :
Mix all ingredients except Sausages, Leek, Frozen Green Beans, Diced Tomatoes, Beer, and the Olive Oil and Liquid Smoke you’ll want for Cooking. Cover and cook on a medium heat for 6 – 8 hours, until Beans are tender. You’ll want to stir occasionally. Then, stir in Leek, Frozen Green Beans and Diced Tomatoes. Cover and start cooking your Sausages.
In your hunky cast iron skillet, heat 2 Tablespoons of Olive Oil, Beer, and a dash of Liquid Smoke at a medium heat. Slice your sausages into coins and toss in the skillet once the Oil is warm. Brown your Sausage until the Beer has cooked off and edges are crispy.
To serve, fill your soup bowl and then drop 3-4 coins of Sausage into each serving and sprinkle some French Fried Onions over the top.