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Categories:Viewed: 43 - Published at: 9 years ago
Ingredients
- 16 ounces, weight Bag Of 15-Bean Mix Dry Beans
- 3 stalks Celery
- 1 whole Onion
- 4 cloves Garlic
- 1 pound Smoked Turkey Sausage
- 1 pound Chicken Breasts
- 29 ounces, weight Canned Diced Tomatoes
- 8 cups Chicken Broth
Method
- Chop the veggies and throw them in the crock pot.
- Cut the sausage into bite-sized pieces and add to the crock pot.
- Add the rest of the ingredients to the crock pot and cook on low for 8-10 hours.
- After the cooking cycle has completed, shred the chicken breasts with two forks and add back to the soup.
- Add salt and pepper to taste.
- Pack soup into sterilized quart jars, leaving 1-inch headspace.
- Wipe rims and screw on two-piece lids, making them finger-tight.
- Process in a pressure canner for 75 (for pints) to 90 (for quarts) minutes at 10-11 psi and cool according to your canners instructions.
- When consuming, you may need to add a bit of chicken broth or water to loosen the soup up.
- Makes 4 quarts or 8 pints.
