Slow Cooker Bean Soup
- Minutes to Prepare:
- Number of Servings: 8
Ingredients
One Can each of:Kidney BeansChick PeasPinto Beans( or mix it up with different kinds of beans)2 cups raw tomato sauce2 cups water1/2 bag any frozen vegetables ( i used broccoli, carrots and cauliflower)baby potatoes ( skin on)saltpepper
1. Strain the beans and rinse starch out with water
2. All Beans, Tomato Sauce, Water, Vegetables and Potatoes to Slow Cooker.
3. Add salt and pepper to taste and stir ingredients to mix.
4. cook on LOW settings for approx. 8 hours.
The soup comes out very flavorful, since the potatoes and the vegetables help to thicken the soup.
Serving size: approx 8 - 1.5 cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user DIETS81.
2. All Beans, Tomato Sauce, Water, Vegetables and Potatoes to Slow Cooker.
3. Add salt and pepper to taste and stir ingredients to mix.
4. cook on LOW settings for approx. 8 hours.
The soup comes out very flavorful, since the potatoes and the vegetables help to thicken the soup.
Serving size: approx 8 - 1.5 cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user DIETS81.
Nutritional Info Amount Per Serving
- Calories: 308.7
- Total Fat: 1.9 g
- Cholesterol: 0.0 mg
- Sodium: 2,289.9 mg
- Total Carbs: 62.6 g
- Dietary Fiber: 11.6 g
- Protein: 14.0 g
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