Ingredients
- 1 pound bulk Italian pork sausage
- 2 cups crumbled dehydrated refried pinto beans
- 1 cup dehydrated sliced tomatoes, each cut into quarters with kitchen scissors
- 1/2 cup dehydrated sliced carrots
- 1/2 cup dehydrated whole green beans, cut into 2-inch pieces with kitchen scissors
- 1/4 cup dehydrated chopped red bell peppers
- 1/4 cup dehydrated sliced onions
- 1 tablespoon dehydrated chopped celery
- 1 tablespoon dehydrated parsley
- 1 teaspoon dehydrated oregano
- 4 dehydrated garlic slices, crushed
- 4 cups beef broth
- 6 to 7 cups water
- 2 cups orzo
Ingredients
macros
Instructions
- Place the sausage in a medium skillet and cook over medium-high until no longer pink, breaking it up into small pieces. Drain any fat from the pan. Transfer the sausage to a 6-quart slow cooker.
- Add the remaining ingredients except the pasta, stir, cover, and cook on HIGH for 3 & 1/2 hours.
- Remove cover, stir in the pasta, cover, and cook until the pasta is just tender, about another 30 minutes.
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