Slow Cooker Bean Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 5
Ingredients
2 cups diced tomatoes6 cups 99% Fat Free Chicken Broth1/2 cup Black Beans, dry1/2 cup Pinto Beans, dry1/2 cup Red Kidney Beans, dry1/2 cup Cannellini (White Kidney) Beans, dry1/2 cup Lentils, dry1/2 cup Great Northern Beans, dry1/2 cup Lima Beans, dry1/2 cup Navy Beans, dry
The night before you want to make this soup, rinse all of the dry beans and combine in a large bowl. Fill with water 2 -3 inches above where the beans are and add 3 teaspoons of salt. Let sit overnight (the water will soak up in the beans and it makes it easier to cook them).
The next morning, combine the beans (and any liquid that may be left in the bowl) with the diced tomatoes and chicken broth into the Crock Pot. Add any seasonings you like and turn Crock Pot on LOW and cook for 8 to 10 hours.
Number of Servings: 5
Recipe submitted by SparkPeople user LNICHOLA.
The next morning, combine the beans (and any liquid that may be left in the bowl) with the diced tomatoes and chicken broth into the Crock Pot. Add any seasonings you like and turn Crock Pot on LOW and cook for 8 to 10 hours.
Number of Servings: 5
Recipe submitted by SparkPeople user LNICHOLA.
Nutritional Info Amount Per Serving
- Calories: 211.2
- Total Fat: 0.9 g
- Cholesterol: 0.0 mg
- Sodium: 1,023.5 mg
- Total Carbs: 39.0 g
- Dietary Fiber: 13.1 g
- Protein: 13.5 g
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