SparkPeople Advertisers Keep the Site Free
Be the first to
rate this recipe!
Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 1
  • Amount Per Serving
  • Calories: 961.3
  • Total Fat: 11.0 g
  • Cholesterol: 0.0 mg
  • Sodium: 8,832.6 mg
  • Total Carbs: 171.7 g
  • Dietary Fiber: 46.2 g
  • Protein: 37.7 g

View full nutritional breakdown of 3 bean/legume soup in the slow cooker calories by ingredient
Report Inappropriate Recipe

3 bean/legume soup in the slow cooker

Submitted by: TARISAANDE

Introduction

Black beans, cannelini beans and black eyed peas, with diced tomatoes, carrots, a little bell pepper, garlic and lots of salty boullion, cooked in the slow cooker Black beans, cannelini beans and black eyed peas, with diced tomatoes, carrots, a little bell pepper, garlic and lots of salty boullion, cooked in the slow cooker
Number of Servings: 1

Ingredients

    Beans

    Cannelini - ~135 gm
    Black - ~135 gm
    Black eye - ~135 gm

    Altogether about 2-2.5 cups dry beans

    One of the LARGE cans of diced tomatoes, i think its like 26 oz. Generally has ~7 .5 cup servings in it. I drained and rinsed them but it isn't necessary

    4 moderately sized carrots, I think it was ~1/2 pound or so

    1.5 onions (as much as you want!)

    ~10 chopped up garlic cloves (I like garlic)

    Some bell pepper I had to use up

    4 of the large Knorr vegetable boullion cubes

    8 cups water

Tips

Err, I don't measure super well. I think the weight at the end was like, 2500-3000gm. I kind of weigh out of habit but forget to write things down, but I think it looks like ~6 servings basked on when I packed for lunch the next day.

And err, slow cooking means you can leave it as long as you need. I left it on low for 12 hours, but 8 is probably way sufficient, and somewhat longer probably wouldn't hurt either. It's just beans and water.


Directions

This is for a 6-quart slow cooker. Happens to be vegetarian, but easily modified.

Rinse and soak beans over night. I left them in a bowl on the counter.

Prepare any veggies to be added and store overnight in the fridge, unless you have time in the morning. I diced carrots, onion, and some garlic and bell pepper.

NEXT DAY

Drain beans and dump in slow cooker. Dump in pre-diced veggies. Add a large (26oz?) can of diced tomatoes. I rinsed mine. Add 8 cups of water and appropriate number of boullion cubes (4 of the knorr veggies in mine).

Turn on the slow cooker on LOW and go to work. go to the gym after work. Come home and smell the yummy soup!

Serving Size: 6 500gm servings (~2.5 cups)

Number of Servings: 1

Recipe submitted by SparkPeople user TARISAANDE.






Great Stories from around the Web


Rate This Recipe