Slow Cooker 10 Bean Soup Food

SLOW-COOKER WHITE BEAN SOUP

Steps:

• Combine the beans, carrots, celery and garlic in a 6- to 8-quart slow cooker. Stir in the tomatoes with their juices and 1 tablespoon olive oil. Add the chicken broth, 1 cup water, the bay leaves, 1/2 teaspoon salt and a few grinds of pepper. Stir well, cover and cook on low until the beans and vegetables are tender, 7 to 8 hours.
• Uncover and stir the soup. Cut the corn kernels off the cobs and add to the soup along with the ham. Cover and cook on low until the corn is crisp-tender, about 10 minutes. Stir in the chives and remaining 1 tablespoon olive oil; season with salt and pepper. Discard the bay leaves. Divide among bowls and top with more chives.

SLOW COOKER 10 BEAN SOUP

Steps:

• soak beans over night, drain and rinse the next day. add beans, garlic, beef broth, and water to crock. set timer for 10hrs and cook on high heat. when it bubbles; add tomatoes, potatoes, carrots, and spice packet. continue to cook on high temp. when timer shows 4hrs remaining add beef kielbasa and continue cooking to time ends. serve immediately.

SLOW-COOKER BEAN AND BARLEY SOUP

Steps:

• Put 6 cups water, the beans, barley, garlic, carrots, celery, onions, bay leaf, 11/2 tablespoons salt, herb blend, some pepper and porcini mushrooms (if using) in a slow cooker. Squeeze the tomatoes through your hands over the pot to break them down, and add with their juices. Cover and cook on high until the beans are quite tender and the soup is thick, about 8 hours.
• Add the spinach and cheese, and stir until the spinach wilts, about 5 minutes. Remove the bay leaf and season with salt and pepper.
• Ladle the soup into warmed bowls and drizzle each serving with vinegar and olive oil.

CARIBBEAN BLACK BEAN SOUP - SLOW COOKER

Steps:

• Soak beans overnight in 4 quarts water.
• Drain.
• Combine beans, onion, green pepper, garlic, ham, oil, cumin, oregano, thyme, salt, pepper, and 3 cups of fresh water.
• Stir Cover and cook on low for 8-10 hours or on high 4-5 hours.
• For thick soup, remove half of cooked bean mixture and puree until smooth in blender or mash with a potato masher.
• Return to cooker.
• If you like it souper, leave it as is.
• Add vinegar and stir well.
• Debone the ham hock if you used one and cut into bite sized pieces, and return to the soup Serve in soup bowls with a dollop of sour cream in the middle of each serving, topped with fresh cilantro.

10 BEAN SOUP

Steps:

• Soak beans in water overnight. Drain the beans the next morning or afternoon.
• In large soup pot saute onion, carrot, and celery in oil for about five minutes. Add garlic, salt, and pepper and saute another five minutes.
• Add chicken broth, vegetable broth, diced tomatoes, water, and beans to vegetable mixture.
• Bring to a boil. Reduce heat to a low boil and cover. Cook for about 2 hours. Stir occasionally.
• Add green beans and corn and contine to cook covered for about 1 more hour or until beans are tender.
• Prep time is soaking beans overnight and chopping vegetables.

10-BEAN SOUP

Steps:

• Finely chop onion, red and green bell pepper, celery, carrot, tomatoes, and garlic.
• Rinse beans and drain.
• Add chicken stock.
• Stir in onion, bell peppers, celery, basil, carrot, tomatoes, garlic, and black pepper.
• Stir in ham hock and smoked turkey.
• Cover and bring to a boil.
• Reduce heat to medium.
• Uncover and simmer for 2 1/2 hours, until beans are tender.
• Remove ham hock and remove any meat from the bone and return to beans.

TEN BEAN SOUP I

Steps:

• Soak beans in water overnight.
• Fry bacon slightly, then add onion, garlic, and celery. Cook until onion is tender.
• Place drained beans in large pot. Add water to cover beans. Add bacon, onions, garlic, and celery. Cook until beans are tender (this takes a while...at least 1 1/2 hours). Add salt and pepper to taste.