16 Bean & Sausage Stew

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I LOVE crock pot meals for the Fall. Start it before work and come home to a finished stew. That's as easy as it gets! This was an idea I had when I noticed a bag of dried beans called "16 bean soup". I checked the label, it was vegan ( you never know, so always read the label!). Now I had something new to prepare and I was already thinking up ideas. The classic combination of sausage and beans was the route I decided to take with this bag of beans. I bought some fresh kale, carrots, a few potatoes and some Tofurky Italian sausage. 

Just had to soak my beans overnight, rinse well and remove "debris" before starting my stew idea. I woke up today and put my beans, potatoes and carrots on while I was making lunches for the kids. Covered my beans and veggies with salted water. Turned my crock pot on to low and left it cooking while I worked today. With about 10 mins work, I had dinner ready!

Looking for more Fall Recipes? Try my Easy Pumpkin Spice Cupcakes, Stuffed Cabbage Rolls, Cheezy Butternut Macaroni, Sothwestern Sweet Potato Soup with Applesauce Cornbread, Award Winning Chili, & Sriracha Black Bean Burgers

Recipe:

1 ( 20 0z) bag of dried 16 bean soup mix

water

salt, pepper, and cumin to taste

1 ( 14 oz.) package Tofurky Italian Sausage, cut into bite sized pieces.*

2-3 potatoes, cubed

1 1/2 cups chopped carrots

1 bunch kale, sliced into ribbons

olive oil

red pepper flakes (optional)

Method:

The night before: Rinse beans well. Remove and debris. Cover dry beans completely plus about 2" of water. Cover beans tightly and allow to soak over night.

The next morning: Drain water from beans and rinse well. Pour beans into your crock pot. Cover with enough water to fill crock pot half way. Add salt, pepper, cumin, potatoes, carrots, and red pepper flake.

Cook on low for 6-8 hours. 

When you come home: Cook your Tofurky Italian Sausage* and kale in a little olive oil over medium high heat. Cook until kale is wilted and Tofurky is slightly brown.

Pour Sausage and kale into beans soup. Taste. Adjust salt and pepper if needed. Serve with crusty bread or cornbread for a delicious country style meal.

Makes 6 - 8 servings.

* If you can not find Tofurky, any Vegan sausage or seitan will work. You can also use mushrooms as a substitute if you don't use vegan proteins.

Cabbage and Bean Soup

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This recipe has been a family favorite since I was pregnant with my oldest child, who is now almost 21. I craved this soup every day. I had to learn to make it or I would go broke eating at the local restaurant which served it along with garlic cheddar biscuits. (Recipe for the veganized biscuits can be found Here) This had to be veganized because it was an important part of our family's history.

This soup is easy to make & inexpensive to feed a crowd. That was a must raising 4 children. I would not post it until I got the seal of approval from my husband that it was good enough to be called "Cabbage and Bean Soup" and published. I hope this soup will keep you warm in the coming Fall months and become a family favorite in your home.

Looking for more vegan recipes?  Try my Award Winning Chili, Vegan Comfort Soup, Cheezy Butternut Macaroni, BBQ Tempeh over Southwestern Cauliflower "Rice"

Recipe:

1 (12 oz.) bag of veggie crumbles (vegan hamburger) *
Olive oil
1 Tbsp. cumin
1/4 -1/2 tsp of red pepper flakes (optional, but recommend)
2 (32 oz.) Mushroom broth**

1 tbsp. soy sauce
1 tsp. onion powder
1 tsp. garlic powder
1 tsp. smokey paprika
2 (15 oz.) Red kidney beans, drained and rinsed
1 small cabbage, chopped
Salt & pepper to taste

Method:

1. In a stock pot, brown veggie crumbles over medium heat with a little olive oil until browned.

2. Add Mushroom broth, soy sauce, red pepper flakes, paprika, cumin, garlic powder,  onion powder, beans, cabbage to your pot. Add salt & pepper to taste.

3. Cover and cook about 30 mins until cabbage is softened.

Serve with vegan garlic cheddar biscuits or vegan cornbread for a hearty meal.

Makes 6 -8 servings.

* you can use 8 oz. Finely chopped mushrooms if you don't want to use "fake meat".

** vegetable broth will work fine if you can't find mushroom broth.