Meatless Monday Slow Cooker Bean Soup

Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 293.8
  • Total Fat: 1.2 g
  • Cholesterol: 0.0 mg
  • Sodium: 973.0 mg
  • Total Carbs: 56.4 g
  • Dietary Fiber: 17.2 g
  • Protein: 16.5 g

View full nutritional breakdown of Meatless Monday Slow Cooker Bean Soup calories by ingredient
Submitted by:

Introduction

I make this in the slow cooker, but it can be simmered in a heavy pot on top the stove, stirring often, or in a 350 oven. Both these alternate method will take about 2 1/2 hours. They will take more water than the slow cooker, so check frequently to make sure they don't cook dry and burn. I make this in the slow cooker, but it can be simmered in a heavy pot on top the stove, stirring often, or in a 350 oven. Both these alternate method will take about 2 1/2 hours. They will take more water than the slow cooker, so check frequently to make sure they don't cook dry and burn.
Number of Servings: 6

Ingredients

    1 lb. (2 c.) dry pinto beans
    1 large onion, chopped, about a cup
    1 green bell pepper, chopped, about a cup
    3 ribs celery, chopped, about a cup
    2 carrots, chopped
    2 cloves garlic, chopped or pressed
    1 15oz. can Muir Glen diced tomatoes with green chilis
    2 cups broth, vegetable or chicken. low sodium
    3 T. Lawry's Taco Seasoning mix
    black pepper to taste
    1 tsp. dried Mexican oregano
    1 tsp. ground cumin, or more to taste
    1 tsp. chili powder, or more to taste
    water to cover

Tips

I serve this with cornbread with fruit for desert. At my house this is considered comfort food.


Directions

NOTE: Prep time doesn't include soaking time, and cooking time is approximate, since every pot of beans has a mind of its own. : )

To prepare: Soak beans overnight. Drain. Put beans and the rest of the ingredients in a slow cooker with just enough water to cover by about an inch. Cook on low for 8-10 hours or high for 4-6 hours until beans are tender.

This soup tastes even better the next day.

Serving Size: Makes about six 2 cup servings, depending on how much broth you end up with.

Number of Servings: 6

Recipe submitted by SparkPeople user ELVISINTHEHOUSE.

Rate This Recipe