This Pantry Pottage became a traditional Thanksgiving Eve dinner many many years ago in my family. I think the original recipe was one that my mom had gotten off the local news station when I was still in high school. The idea behind the dish was to use up all the canned beans and vegatables from your pantry and toss them into a crock pot to cook up some fabulous and easy dish that would serve up a house of visitors.
Several years ago now, the original printed recipe that my mom had ended up disappearing among a chaotic move. I've since scowered the web to find it, though to no avail. I did, however, manage to find a similar version that I've tweaked to be closer to what my mom and I remember.
The holidays are a BUSY time. And my mom and I always love to make this Pantry Pottage up ahead of time to have completely ready to go on the night before turkey day or ‘Thanksgiving Eve’.
One thing I love to buy in bulk is dried 15 bean soup. I rather the dried beans than all those many cans, since it's cheaper and gives a larger variety of beans going into the soup. However, my mom would tell you that all those cans are half of the fun of this recipe. So to each, his own.
Pantry Pottage
Ingredients
- 1 1/4 Lbs. Lean Italian Turkey Sausage
- 4 C. Reduced Sodium Chicken Broth
- 20 Oz. 15 Bean Soup Mix, Dry & Uncooked
- 3 Medium Carrots, Chopped
- 3 Medium Celery Stalks, Chopped
- 1 White Onion, Chopped
- 2 Garlic Cloves, Minced
- 15 Oz. No Salt Added' Diced Tomatoes, Undrained
- 2 Tbsp. Tomato Paste
- 1/2 Tsp. Dried Oregano
- 1/2 Tbsp. Dried Parsley
- Salt & Pepper to Taste
Instructions
- Remove the sausage from the casing (if in any), and brown on medium heat until cooked through.
- Add the sausage into the crock pot with the beans.
- Add the rest of the ingredients into the crock pot.
- Secure the lid and cook on high for 6-8 hours or on low for 8-10 hours.
- Once done, give everything a stir and divide among bowls.
- Serve warm and enjoy!
- Remove the sausage from the casing (if in any), and brown in the base of the pressure cooker using the sauce feature until cooked through.
- Add the rest of the ingredients into the instant pot.
- Secure the lid and set the steam valve to 'sealed'; cook on bean/chili for 60 minutes
- Once done, give everything a stir and divide among bowls.
- Serve warm and enjoy!
Nutrition Facts
Calories
390.67Fat (grams)
10.71Sat. Fat (grams)
2.44Carbs (grams)
42.95Fiber (grams)
18.04Net carbs
24.91Sugar (grams)
9.69Protein (grams)
31.01Sodium (milligrams)
3073.87Cholesterol (grams)
65.20Nutritional Claims: Dairy Free • Egg Free • Milk Free • Peanut Free • Tree Nut Free • Soy Free • Fish Free • Shellfish Free • Pork Free • Red Meat Free • Crustacean Free • Mustard Free • Sesame Free • Lupine Free • Mollusk Free • Alcohol Free • No Sugar Added • Sulphite Free • Kosher
