1 package Sixteen-Bean Soup
3 bay leaves
1 tablespoon crushed oregano
2 cans fat-free chicken stock

Enough water to cover:
3 stalks celery chopped
3 carrots diced
1 large onion chopped
3 cloves garlic sliced
1 pound turkey Italian sausage sliced
2 cans stewed (or diced) tomatoes

Procedure:

Combine the first five ingredients (liquid should cover mixture by 1″-2″) in slow cooker. Cook on high for two hours. Add remaining ingredients and turn down cooker to low and cook for additional three hours.

For additional heat, add cayenne or crushed red pepper when adding second set of ingredients. Serve as a side dish or as a complete meal or over rice.

Recipe Difficulty: Easy
Prep Time: 15 Minutes
Cooking Time: 5 Hours

1 can cream of mushroom soup
1 can cream of broccoli soup
1 can broccoli cheese soup
2 pkgs chicken breasts (boneless, skinless)
1 can mixed vegetables (any variety you like)
1-2 T tapioca as a thickening agent
1 cup shredded cheddar cheese

Procedure:

Dice chicken and season with salt and pepper. Pour all three cans of soup over chicken in slow cooker and stir well. Cover and cook on low about 4-6 hours.

About an hour before serving add mixed vegetables, cheese and tapioca. Serve over cooked white rice.

Recipe Difficulty: Easy
Prep Time: Ten Minutes
Cooking Time: Four to Six Hours

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