16 Bean Soup N The Crockpot By Freda Food

16 BEAN SOUP (CROCKPOT)

Steps:

• Combine bean soup mix, bay leaves, oregano, chicken stock, and enough water to cover the beans by 1" to 2 " in crock pot.
• Cook on high for 2 hours.
• Add remaining ingredients and shift cooker to low. Cook for additional 3 hours.
• For more zing, add cayenne or crushed red pepper when adding second set of ingredients.
• Serve this as a complete meal or over rice if desired.
• Freezes well.

15 BEAN SOUP® CROCK POT OR SLOW COOKER RECIPE

Steps:

• NO SOAK METHOD
• In a colander or sieve, rinse beans thoroughly. Sort and inspect for any unwanted debris and discard.
• Drain and pour beans in a slow cooker with 8 cups of stock/water, onions, garlic, and meat or hambone. (Not tomato or lemon juice yet!). Use 9-10 cups of liquid if you like a more "brothy" soup.
• Stir to combine. Set slow cooker on high and cook for 5-7 hours then check to make sure beans are tender. The soup can continue to simmer for several hours and will develop more flavor over time.
• After the beans are tender, remove the hambone (leave any ham in the pot), stir in the can of diced tomatoes, our Ham Flavor packet, optional chili powder, and the lemon juice.
• Cook for additional 30 minutes then keep warm until ready to serve.
• We recommend to serve with a freshly baked slice of corn bread! You can also serve over rice as well.
• Please keep in mind that every time the lid is opened, your cooking time will be longer.

SIXTEEN-BEAN SOUP

Steps:

• Set aside seasoning packet from beans. Sort beans and rinse with cold water. Place beans in a Dutch oven; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 to 4 hours or until beans are softened. Drain and rinse beans, discarding liquid., Return beans to the pan. Add contents of bean seasoning packet, onion, garlic, salt, chili powder, pepper, pepper sauce, bay leaf and water. Bring to a boil. , Reduce heat; cover and simmer for 2-1/2 to 3 hours or until beans are tender. Add tomatoes and lemon juice. Simmer, uncovered, until heated through. Discard bay leaf.

SLOW-COOKER EASY MULTI-BEAN SOUP

Steps:

• In 5- to 6-quart slow cooker, mix all ingredients except tomatoes.
• Cover; cook on Low heat setting 8 to 10 hours.
• Stir in tomatoes. Increase heat setting to High; cover and cook about 15 minutes longer or until hot.

16-BEAN SOUP IN CROCKPOT

Steps:

• 1. Soak beans overnight in warm water.
• 2. Drain and put into crockpot.
• 3. Add salt, pepper, and garlic salt to taste.
• 4. Add 1 cup water and tomatoes over top.
• 5. Cut up sausage into bite-size pieces and place over mixture.
• 6. Cook on high until hot then on low for 5 to 6 hours.

SLOW COOKER FIFTEEN BEAN SOUP

Steps:

• Place the ham hock in a 5 to 6 quart slow cooker, and fill half way full with water. Set to High.
• Heat a large skillet over medium heat. Cook the bacon for a few minutes, then add onions, carrots, and cabbage. Cook, stirring frequently for about 5 minutes. Stir in chili powder and garlic; cook for 2 more minutes. Transfer the mixture to the slow cooker, and add beans, tomatoes, and sage.
• Cover, and cook 2 hours on High. Reduce heat to Low, and cook for 6 to 7 hours, or until beans are tender. Transfer ham hock to a cutting board, remove meat from bone, and return meat to slow cooker. Season with salt and fresh ground pepper to taste.

CROCK-POT HAM AND BEANS RECIPE

Steps:

• Sort beans to remove any dried beans and/or stones and then soak in enough water to cover the beans overnight or for 8 hours.
• Drain beans in a colander and rinse under cool water.
• Place beans in a 6 quart or larger slow cooker.
• Add diced carrots, celery, onion, salt, pepper and water to beans in the slow cooker and stir quickly to combine.
• Cover and cook on HIGH for 1 hour.
• Lower heat to LOW and continue to cook for 6 hours.
• Using a ladle, spoon some of the liquid out in to a small bowl and whisk in the flour until there are no lumps.
• Pour flour mixture back into soup and turn slow cooker to HIGH, recover slow cooker and cook for 1 additional hour until soup has thickened.
• Ladle soup into bowl and enjoy!

MY MOMS 16 BEAN SOUP

Steps:

• Wash the beans thouroughly and drain. Add the beans to a large stock pot. Add the garlic, rosemary, parsley and thyme. Add the stock and water, bay leaf, vegeta, garlic powder, salt and pepper. Stir all ingredients. Cover and bring to a boil. Add olive oil and stir well. Lower heat to medium. Keep covered and cook for approx 1 1/2-2 hours. Stir every 15 minutes or so. (You can cream the soup with an immersion blender or in your blender if you desire) Serve immediately with a peice of hearty bread.
• Read more at: http://www.food.com/members/subm/editr2?oc=linkback.

CROCK-POT 16 BEAN SOUP

Steps:

• 1) Combine 16 bean soup mix, bay leaves, oregano, chicken stock and water (liquid should cover mixture by 1-2 inches) in crock-pot. Cook on high for 2 hours.
• 2) Add remaining ingredients and shift cooker to low and cook for additional 3 hours. For more zing, add cayenne or crushed red pepper when adding second set of ingredients.
• 3) Serve as complete meal or over rice. Freezes well.

SLOW COOKER HAM AND BEAN SOUP

Steps:

• Place 15-bean soup mix in a large bowl and cover with several inches of cool water; soak in refrigerator 8 hours to overnight. Drain and rinse.
• Place 15-bean soup mix, ham bone, cooked ham, chicken broth, water, onion, carrots, great Northern beans, garlic, black pepper, salt, and bay leaf in a slow cooker; stir to combine. Cook on Low for 8 to 10 hours.

16 BEAN SOUP N THE CROCKPOT BY FREDA

Steps:

• 1. combine 1st 5 ingredients. Liquid should cover Beans by about 1"-2" in your crock pot
• 2. Cook in crock pot on "HIGH" for 2 hrs.
• 3. Add remaining ingredients, "reduce heat to Low", cook for additional 3 hrs or more. (5 hrs total cooking time)Beans should all be tender.
• 4. Optional: For more ZING, add Ceyenne or crushed red pepper, when adding 2nd set of your ingredients.
• 5. Meal Suggestion: (1) For a complete meal, Serve over cooked rice. (2) Serve Soup with Hot Buttered French bread

7-INGREDIENT CROCK-POT BLACK BEAN SOUP

Steps:

• In a large skillet, over medium-high heat, heat the olive oil. Add the chopped onion and red pepper. Saute the vegetables for 4-5 minutes, just until the onions are translucent. Add the minced garlic and stir for 1 minute, until the garlic is fragrant.
• Pour the black beans into the crock-pot, followed by the the pepper and onion mixture. Add the salt and broth. Stir the soup ingredients to combine. Cook the soup in the crock-pot for 8 hours on low or 4 hours on high.
• Once the soup is done (the beans are soft), stir in the 1/2 cup of cilantro. Originally, the recipe called for adding the cilantro before cooking the soup, but I've found the best flavor comes from adding the cilantro after cooking the soup. If you'd like, stir in the juice from one lime, too.
• Serve warm with fresh cilantro, sour cream, rice, tomatoes, cheese, avocado, or salsa--this is where lots of additional flavor will come from. The soup alone is very basic and meant to be served with toppings. You can also drain a portion of the beans to use for nachos, quesadillas, or tacos.

15 BEAN SOUP (CROCKPOT)

Steps:

• Add beans to a large bowl or pot, and cover with 8 cups of water. Leave overnight. Discard the soaking water.
• Combine onion, garlic, carrots, celery, black pepper, thyme, bay leaf, soy sauce, chicken broth, and diced tomatoes in slow cooker. Add the hambone in too.
• Add beans to slow cooker, mix well, and cook on low for 8-10 hours.
• Remove ham bone and bay leaves from soup, discard.
• Devour.