Slow Cooker Easy Multi Bean Soup Recipes
CROCK POT MULTI BEAN SOUP
Steps:
- Sort and remove any debris from beans.
- Soak beans in 6 cups water overnight.
- Drain, rinse beans and add to crock pot.
- Pour vegetable broth and water into crock pot.
- Add onions, garlic, jalapeño, diced tomatoes, and Rotel®
- Sprinkle chili powder and pepper over beans, stir.
- Cook on high for 7-8 hours.
- Add salt and garlic salt in the last hour of cooking.
MULTI-BEAN SOUP
Here's a soup made using assorted beans, beef sausage and veggies - slow cooked to an aromatic meal.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 8h25m
Yield 12
Number Of Ingredients 9
Steps:
- Mix all ingredients except carrots and tomatoes in 5- to 6-quart slow cooker.
- Cover and cook on high heat setting 8 to 10 hours or until beans are tender.
- Stir in carrots and tomatoes.
- Cover and cook on high heat setting about 15 minutes or until hot.
Nutrition Facts : Calories 210, Carbohydrate 35 g, Cholesterol 10 mg, Fiber 6 g, Protein 10 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 660 mg
SLOW-COOKER EASY MULTI-BEAN SOUP
Soup's on! Enjoy a hearty slow cooker multi-bean soup.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 8h25m
Yield 12
Number Of Ingredients 10
Steps:
- In 5- to 6-quart slow cooker, mix all ingredients except tomatoes.
- Cover; cook on Low heat setting 8 to 10 hours.
- Stir in tomatoes. Increase heat setting to High; cover and cook about 15 minutes longer or until hot.
Nutrition Facts : Calories 180, Carbohydrate 30 g, Cholesterol 0 mg, Fiber 5 g, Protein 13 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 1040 mg, Sugar 3 g, TransFat 0 g
MIXED BEAN SOUP
Guests and family alike praise this soup and always ask for seconds. The nicest thing about it is that any variation of dry beans can be used. - Arlene Hilman, Cawston, British Columbia
Provided by Taste of Home
Categories Lunch
Time 3h
Yield 10 servings (2-1/2 quarts).
Number Of Ingredients 11
Steps:
- Rinse and sort beans. Place beans in a Dutch oven or soup kettle; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 to 4 hours or until beans are softened., Drain and rinse, discarding liquid. Add water to the beans; bring to a boil. Cover and simmer for 30 minutes. Add remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 1-1/2 to 2 hours or until beans are tender. Discard bay leaves.
Nutrition Facts : Calories 162 calories, Fat 2g fat (1g saturated fat), Cholesterol 11mg cholesterol, Sodium 790mg sodium, Carbohydrate 24g carbohydrate (3g sugars, Fiber 6g fiber), Protein 12g protein.
SLOW COOKER HAM AND BEAN SOUP
This was a spur of the moment recipe I made to use the ham bone left from Easter. It's really easy and tastes great on a cold evening!
Provided by jroot
Categories Soups, Stews and Chili Recipes Soup Recipes Pork Soup Recipes Ham Soup
Time 8h23m
Yield 8
Number Of Ingredients 12
Steps:
- Place 15-bean soup mix in a large bowl and cover with several inches of cool water; soak in refrigerator 8 hours to overnight. Drain and rinse.
- Place 15-bean soup mix, ham bone, cooked ham, chicken broth, water, onion, carrots, great Northern beans, garlic, black pepper, salt, and bay leaf in a slow cooker; stir to combine. Cook on Low for 8 to 10 hours.
Nutrition Facts : Calories 304.6 calories, Carbohydrate 32 g, Cholesterol 29.6 mg, Fat 10.2 g, Fiber 10.9 g, Protein 20.5 g, SaturatedFat 3.4 g, Sodium 1114.3 mg, Sugar 2.9 g
SLOW-COOKER BLACK BEAN SOUP
Start your slow cooker in the morning and by dinnertime, you'll have deeply spiced black beans that just need a quick blend to become a velvety and vegan black bean soup. While not essential, a smidgen of baking soda helps the beans soften so they end up almost fudgy. Blending some of the beans with their liquid gives the soup body; for a very smooth soup, purée the whole mixture. A little vinegar and a flourish of toppings keep it from being one-note. Leftovers will thicken overnight, so thin as needed with water or turn them into refried beans.
Provided by Ali Slagle
Categories dinner, lunch, beans, soups and stews, appetizer, main course
Time 10h
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- In a 5- to 8-quart slow cooker, combine the beans, onion, garlic, chipotle chile and sauce, cumin, bay leaves and/or oregano, and baking soda, if using. Add 6 cups of water and 1 teaspoon salt and stir to combine. Cover and cook on low until the beans are tender, 8 to 10 hours. Taste more than one bean to ensure they're all cooked through; they should also flatten without much effort when pressed between your fingers.
- Remove and compost the bay leaves. Transfer the onion, garlic and chipotle chile to a blender or food processor, along with about 2 cups of the beans and broth. (You can purée more or less of the soup, depending on desired consistency.) Blend until smooth. Pour puréed soup back into the slow cooker, stir in the vinegar, then season to taste with salt. Eat with desired toppings.
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