November 10, 2013

15 Bean Soup Crockpot Recipe

This is the time of year to try new recipes of chilis, soups, and beans. I love to throw something in the crockpot and not have to spend hours in the kitchen. Fall brings about a desire to try something new. Yesterday while I was perusing the shelves at Harris Teeter I saw bags of beans. The one labeled “15 Bean Soup” caught my eye.  I decided to pick up the bag and bring it home, but upon reading the suggested recipe I knew I needed to make things a little more interesting.

On a side note, I’m blogging this recipe not just for your benefit, but for mine as well. I can’t tell you how many times I browse my blog and go ‘Oh yeah, I haven’t made that in a while!’  😀

If you like your food very flavorful, you might want to use twice as many seasoning than listed below. I tend not to measure so these are probably conservative measurements.  😉

15 bean soup crockpot recipe

Check out my new soup bowls. I have been wanting a set of new soup bowls for a long time but haven’t been able to find what I wanted (and was willing to pay).  Hubby and I were in Sam’s Club a few weeks ago and I saw these bowls. They were $15 for 4 bowls. They weren’t terribly expensive but since we had so much other stuff to purchase that day, I just couldn’t bring myself to put them in the cart. While I was in line, hubby left and came back with the bowls. I’m glad he did.  🙂

Ingredients

  • 1 lb bag of 15 bean soup
  • 1 onion diced
  • 1 tbsp. oil
  • 3 large cloves of minced garlic
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • 1 tsp pepper
  • 1 tsp salt
  • 1 tbsp. lime or lemon juice
  • 1 tbsp. rice wine vinegar or balsamic vinegar
  • 1 cube chicken bouillon
  • 1  28 oz can tomato purree or petite diced tomatoes
  • 1/2 lb sliced ham or smoked sausage

Cooking instructions

Soak beans in water overnight. Drain, rinse, and set aside.  Saute diced onions in oil for 5-7 minutes until onions are soft.

In a crockpot, add all of the ingredients listed above, including the soaked beans and cooked onions.  I also added the seasoning packet that came with the beans.  Cover beans with water (I think I used two of the tomato sized cans full of water).   Cook in the crockpot on high for 4-5 hours or until beans are tender.  Serve with corn bread.

Whenever I have ham for supper I freeze the leftovers and use it in soaps and casseroles. The leftover ham made this a very inexpensive recipe.  The bag of beans was about $1.60. The tomatoes were buy 2 get 3 free. I ended up making a big pot of 15 bean soup for about $2.50. There is also enough left to use for tomorrow’s lunch.  Yummy!


Karen

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