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

Yield: 8

Author: The Skinny Fork (Amanda Plott)

Prep time: 10 MinCook time: 65 MinTotal time: 1 H & 15 M

Clear out the pantry at the end of the year and make this delicious Pantry Pottage. Hearty and loaded with beans, sausage, veggies, and plenty of flavor! - Originally Posted Nov. 13, 2014

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

Crock Pot

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!

Instant Pot

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

390.67

Fat (grams)

10.71

Sat. Fat (grams)

2.44

Carbs (grams)

42.95

Fiber (grams)

18.04

Net carbs

24.91

Sugar (grams)

9.69

Protein (grams)

31.01

Sodium (milligrams)

3073.87

Cholesterol (grams)

65.20

Nutritional 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