15 Bean Soup with Spicy Bison Sausage and Kale
Adapted from Hurst’s Bean Soup Mix
Clay’s Clean Cooking, LLC
1 bag Hurst’s 15 bean soup (I didn’t use the seasoning packet)
1 onion, chopped
1 bunch of kale, chopped
Bison sausage (spicy)- about 4-8 oz per person ( If you can’t find this use whatever spicy sausage you can find) sliced
Salt to taste
1. Place the beans in a pot and cover with water. Soak overnight. Rinse.
2. I added the chopped onion and beans and bison to the crock pot and added enough water to cover.
3. Add in salt to taste.
4. I placed the kale on top but did not stir it in.
Turn crock pot to low setting and cook 6-8 hours. Mine cooked closer to 8.
Open crock and stir in kale.
Add more seasoning to taste if needed. The Spicy sausage flavored the soup well.