Saturday, July 26, 2014
15 Bean Soup with Tortellini
1 bag 15 Bean mix
6 cups water
1 pkg Campbell's Slow Cooker Sauce Tavern Style Pot Roast
1 can diced fire roasted tomatoes
1 cup shredded cabbage
1 pkg. Tortellini
Salt & pepper to taste
In a slow cooker add beans and water. Allow to soak at least 1 hr. Add Campbell's sauce and turn to high. Cook 6-7 hrs. or until beans are tender. If possible, stir now and then. Add cabbage, tomatoes, Tortellini, salt & pepper. Cook another 2 hrs. Serves 6-8.
Comment: I've used one of these sauces to make Korean BBQ and loved it so I decided to give the Tavern Style Pot Roast a try. I'm not a big beef eater so after having it sit in the pantry for a couple weeks I came up with the idea for using it to flavor a bean soup.... a Healthy Bean Soup. The flavor is perfect! A touch of heat but not much. The roasted tomato flavor comes through as well as the flavor of the beans. And the tortellini is just an additional addition that worked perfectly. So as I always say... Think With Your Taste Buds. You don't always have to use that product as it was originally created for.
Comments from Carol: This hardy broth (really a sauce that Martha has expanded into a soup base) infuses the bean mixture with the rich flavor of beef without the beef. I say rich because it's so distinctive in its flavor but no fats - a very healthy meal. The bean mix has such a deeper, broader taste than our usual one-bean soups, I really prefer it and the tortellinis just add the finishing touch of interest. A well balanced meal!