Slow Cooker Bean and Bacon Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
Two 1 pound bags of kidney beans1 medium onion ten slices of bacon2 cups frozen green beans4 cups sliced frozen carrotsThree tablespoons minced garlic from a jar, or an equivalent of fresh minced garlic5 teaspoons of powdered chicken bullion, or 5 bullion cubes2 teaspoons McCormick Perfect Pinch Savory all purpose salt-free seasoning1/2 teaspoon garlic powder1/2 teaspoon onion powder10 cups waterOne 14.5 oz can diced tomatoes (save this for after beans are cooked)
Sort and wash beans, cover with water, soak for 12 to 24 hours, changing water at least once during soaking.
Drain and rinse beans.
chop onion
cut raw bacon into 1 inch pieces
Heat the 10 cups of water in a kettle or pot
Put everything except for the canned tomatoes into a 6 quart crock pot (slow cooker)
Cook on high for 6-8 hours, or on medium for 10-12 hours
Add canned tomatoes when cooking is finished (its very important not to add tomatoes before beans are thoroughly cooked, the acids will prevent the beans from cooking fully).
Serving Size: Makes Sixteen 1 1/2 cup servings
Number of Servings: 16
Recipe submitted by SparkPeople user THRICEBLESSED.
Drain and rinse beans.
chop onion
cut raw bacon into 1 inch pieces
Heat the 10 cups of water in a kettle or pot
Put everything except for the canned tomatoes into a 6 quart crock pot (slow cooker)
Cook on high for 6-8 hours, or on medium for 10-12 hours
Add canned tomatoes when cooking is finished (its very important not to add tomatoes before beans are thoroughly cooked, the acids will prevent the beans from cooking fully).
Serving Size: Makes Sixteen 1 1/2 cup servings
Number of Servings: 16
Recipe submitted by SparkPeople user THRICEBLESSED.
Nutritional Info Amount Per Serving
- Calories: 302.2
- Total Fat: 10.6 g
- Cholesterol: 16.1 mg
- Sodium: 489.8 mg
- Total Carbs: 39.0 g
- Dietary Fiber: 9.4 g
- Protein: 16.5 g
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