Slow Cooker Many Bean Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
3/4 cup dry navy beans3/4 cup dry kidney beans1/2 cup dry baby lima beans4 cups chicken broth2 cups water2 cups chopped cooked ham1 cup chopped onion1 cup chopped carrots2 stalks celery chopped.1/2 teaspoon oregano1/2 teaspoon basil1/2 teaspoon thyme3 chopped cloves garlic1/2 teaspoon black pepper2 bay leaves
The night before, rinse dry beans and drain.
Place beans in a bowel and add enough water to cover the beans by about 3 inches. The next morning drain the beans and add the to the slow cooker.
Add the rest of the ingredients and seasonings.
Cover and cook in slow cooker on high for 4 to 5 hours or on low from 8 to 10 hours. Remove bay leaves before serving.
You can use any combination of beans in this recipe as long as they add up to 2 cups of dried beans.
Serving Size: 6 to 8 servings
Number of Servings: 6
Recipe submitted by SparkPeople user PONDPOND.
Place beans in a bowel and add enough water to cover the beans by about 3 inches. The next morning drain the beans and add the to the slow cooker.
Add the rest of the ingredients and seasonings.
Cover and cook in slow cooker on high for 4 to 5 hours or on low from 8 to 10 hours. Remove bay leaves before serving.
You can use any combination of beans in this recipe as long as they add up to 2 cups of dried beans.
Serving Size: 6 to 8 servings
Number of Servings: 6
Recipe submitted by SparkPeople user PONDPOND.
Nutritional Info Amount Per Serving
- Calories: 228.7
- Total Fat: 2.4 g
- Cholesterol: 21.2 mg
- Sodium: 1,025.3 mg
- Total Carbs: 36.6 g
- Dietary Fiber: 12.6 g
- Protein: 22.6 g
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