The Iowa Housewife Home Canned Bean Soup from iowasue.blogspot.com If you're looking for a simple and hearty soup recipe that's perfect for chilly nights, look no further than canned bean soup in a crock pot. This recipe is easy to make, delicious, and can be served as a main dish or a side dish. Plus, it's packed with protein and fiber, so it's a healthy option that will keep you feeling full and satisfied.
Description
This canned bean soup recipe is a no-fuss, no-muss way to make a comforting and flavorful soup. All you need are a few basic ingredients, a crock pot, and some time. You can use any type of canned beans you like, but we recommend a mix of kidney beans, black beans, and cannellini beans for a variety of textures and flavors.
Prep Time
Prep time for this recipe is minimal. It should take you no more than 10 minutes to gather your ingredients and get everything into the crock pot.
Cook Time
Cook time for this recipe is 4-6 hours on high, or 6-8 hours on low.
Ingredients
2 cans kidney beans
2 cans black beans
2 cans cannellini beans
1 can diced tomatoes
1 onion, diced
3 cloves garlic, minced
1 tablespoon olive oil
4 cups vegetable broth
1 teaspoon chili powder
1 teaspoon cumin
Salt and pepper to taste
Equipment
Crock pot
Cutting board
Sharp knife
Can opener
Measuring cups and spoons
Large spoon or ladle
Method
1. Drain and rinse all of the canned beans. 2. In a large skillet, heat the olive oil over medium heat. 3. Add the diced onion and sauté for 3-4 minutes, until the onion is translucent. 4. Add the minced garlic and sauté for another minute, until fragrant. 5. In the crock pot, combine the drained beans, sautéed onion and garlic, diced tomatoes, vegetable broth, chili powder, cumin, salt, and pepper. 6. Stir everything together until well combined. 7. Cover the crock pot and cook on high for 4-6 hours, or on low for 6-8 hours. 8. Serve hot, with your favorite toppings such as shredded cheese, sour cream, or chopped cilantro.
Notes
This recipe is easily customizable. You can add in any other vegetables or spices you like. You can also switch up the beans to suit your tastes.
Nutrition Info
This recipe serves 6 and contains approximately 250 calories per serving. It's high in protein and fiber, and low in fat.
Recipes FAQ
Can I freeze this soup?
Yes, this soup freezes well. Just let it cool completely before transferring it to freezer-safe containers. It will keep in the freezer for up to 3 months.
Can I use dried beans instead of canned?
Yes, you can use dried beans instead of canned. Just be sure to soak them overnight and adjust the cooking time accordingly.
Can I use chicken broth instead of vegetable broth?
Yes, you can use chicken broth if you prefer. It will give the soup a slightly different flavor, but it will still be delicious.
Recipe Tips
- For a thicker soup, mash some of the beans with a fork or a potato masher before serving. - If you like a spicier soup, add more chili powder or some diced jalapeño peppers. - This soup is great for meal prep. Make a big batch on Sunday and enjoy it for lunch throughout the week.
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