DRIED BEAN SLOW COOKER RECIPES RECIPES

Name: Slow-Cooker Easy Multi-Bean Soup
Prep time: 10 min
Total time: 8 h 25 min
Yield: 12
Ingredients: 8 3/4 cups Progresso™ chicken broth (from three 32-oz cartons) or 5 cans (14 oz each) vegetable broth; 1 package (16 to 20 oz) 15- or 16-dried bean soup mix (2 1/4 cups), sorted, rinsed; 4 medium carrots, chopped (2 cups); 3 medium stalks celery, chopped (1 1/2 cups); 1 large onion, chopped (1 cup); 2 tablespoons tomato paste; 1 teaspoon salt; 1 teaspoon Italian seasoning; 1/2 teaspoon pepper; 1 can (14.5 oz) Muir Glen™ organic diced tomatoes, undrained

SLOW-COOKER EASY MULTI-BEAN SOUP RECIPE - BETTYCROCKER.C…

Slow-Cooker Easy Multi-Bean Soup Recipe - BettyCrocker.c… image

Soup's on! Enjoy a hearty slow cooker multi-bean soup.

Provided by Betty Crocker Kitchens

Total Time 8 hours 25 minutes

Prep Time 10 minutes

Yield 12

Number Of Ingredients 10

Ingredients

8 3/4 cups Progresso™ chicken broth (from three 32-oz cartons) or 5 cans (14 oz each) vegetable broth
1 package (16 to 20 oz) 15- or 16-dried bean soup mix (2 1/4 cups), sorted, rinsed
4 medium carrots, chopped (2 cups)
3 medium stalks celery, chopped (1 1/2 cups)
1 large onion, chopped (1 cup)
2 tablespoons tomato paste
1 teaspoon salt
1 teaspoon Italian seasoning
1/2 teaspoon pepper
1 can (14.5 oz) Muir Glen™ organic diced tomatoes, undrained

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.

Nutrition Facts : Calories 180 , CarbohydrateContent 30 g, CholesterolContent 0 mg, FatContent 0 , FiberContent 5 g, ProteinContent 13 g, SaturatedFatContent 0 g, ServingSize 1 Serving, SodiumContent 1040 mg, SugarContent 3 g, TransFatContent 0 g

SLOW-COOKER BLACK BEAN SOUP RECIPE - NYT COOKING

Slow-Cooker Black Bean Soup Recipe - NYT Cooking image

Start your slow cooker in the morning and by dinnertime, you’ll have deeply spiced black beans that just need a quick blend to become a velvety and vegan black bean soup. While not essential, a smidgen of baking soda helps the beans soften so they end up almost fudgy. Blending some of the beans with their liquid gives the soup body; for a very smooth soup, purée the whole mixture. A little vinegar and a flourish of toppings keep it from being one-note. Leftovers will thicken overnight, so thin as needed with water or turn them into refried beans.

Provided by Ali Slagle

Total Time 1

Yield 4 to 6 servings

Number Of Ingredients 10

Ingredients

1 pound dried black beans (not soaked)
1 yellow onion, peeled, trimmed and quartered
5 garlic cloves, smashed and peeled
1 chipotle chile in adobo plus 1 tablespoon adobo sauce
2 teaspoons ground cumin
2 dried bay leaves and/or 1 teaspoon dried oregano
1/4 teaspoon baking soda (optional)
Kosher salt (Diamond Crystal)
1 teaspoon apple cider vinegar
Any combination of sour cream, Greek yogurt, corn chips, pickled red onion, cilantro, lime wedges or poached eggs, for toppings

Steps:

In a 5- to 8-quart slow cooker, combine the beans, onion, garlic, chipotle chile and sauce, cumin, bay leaves and/or oregano, and baking soda, if using. Add 6 cups of water and 1 teaspoon salt and stir to combine. Cover and cook on low until the beans are tender, 8 to 10 hours. Taste more than one bean to ensure they’re all cooked through; they should also flatten without much effort when pressed between your fingers.
Remove and compost the bay leaves. Transfer the onion, garlic and chipotle chile to a blender or food processor, along with about 2 cups of the beans and broth. (You can purée more or less of the soup, depending on desired consistency.) Blend until smooth. Pour puréed soup back into the slow cooker, stir in the vinegar, then season to taste with salt. Eat with desired toppings.

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SLOW-COOKER EASY MULTI-BEAN SOUP RECIPE - BETTYCROCKER.C…

Soup's on! Enjoy a hearty slow cooker multi-bean soup.
From bettycrocker.com
Reviews 4
Total Time 8 hours 25 minutes
Calories 180 per serving

Stir in tomatoes. Increase heat setting to High; cover and cook about 15 minutes longer or until hot.

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SLOW-COOKER BLACK BEAN SOUP RECIPE - NYT COOKING

Start your slow cooker in the morning and by dinnertime, you’ll have deeply spiced black beans that just need a quick blend to become a velvety and vegan black bean soup. While not essential, a smidgen of baking soda helps the beans soften so they end up almost fudgy. Blending some of the beans with their liquid gives the soup body; for a very smooth soup, purée the whole mixture. A little vinegar and a flourish of toppings keep it from being one-note. Leftovers will thicken overnight, so thin as needed with water or turn them into refried beans.
From cooking.nytimes.com
Reviews 4
Total Time 1

Remove and compost the bay leaves. Transfer the onion, garlic and chipotle chile to a blender or food processor, along with about 2 cups of the beans and broth. (You can purée more or less of the soup, depending on desired consistency.) Blend until smooth. Pour puréed soup back into the slow cooker, stir in the vinegar, then season to taste with salt. Eat with desired toppings.

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SLOW COOKER BEAN CHILLI RECIPE - BBC FOOD

After a quick fry of the onions and spices you can leave this delicious bean chilli in the slow cooker all day, ready to eat when you get in. Serve with rice, cheese, and any other toppings you fancy. Each serving provides 174 kcal, 8.5g protein, 21g carbohydrates (of which 12g sugars), 4g fat (of which 0.5g saturates), 10g fibre and 1.4g salt.
From bbc.co.uk
Reviews 4.4
Cuisine American
Calories 174kcal per serving

Transfer to the slow cooker. Stir in the stock, tomatoes, drained beans, tomatoes and dried oregano. Stir well then cover with the lid and cook on low for 8–10 hours, or until the sauce is thick and the spices have mellowed. Serve hot.

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