Slow Cooker Bean Soup - KNEP - Kentucky Nutrition Education Program

Recipes

Slow Cooker Bean Soup

Receta en Español
Servings:12Serving Size:1 1/2 cupsRecipe Cost:$11.51Cost per Serving:$0.96
Slow Cooker Bean Soup

This may be the easiest soup to make in the universe. Simply put the ingredients in a slow cooker in the morning and come home to a hot dinner. Serve with crusty bread or Kentucky Sweet Potato Bread.

Ingredients:

  • 9 cups no salt added chicken broth
  • 1 package (16 to 20 ounces) dried beans (2¼ cups), sorted and rinsed
  • 4 medium carrots, chopped (2 cups)
  • 3 medium celery stalks, chopped (1½ cups)
  • 1 large onion, chopped (1 cup)
  • 2 tablespoons tomato paste
  • ½ teaspoon salt
  • ½ teaspoon basil
  • ½ teaspoon oregano
  • ½ teaspoon garlic powder
  • ½ teaspoon ground pepper
  • 1 (15 ounce) can diced tomatoes, undrained

Directions:

  1. In 5- to 6- quart slow cooker, mix all ingredients except the tomatoes.
  2. Cover and cook on low heat 8-10 hours.
  3. Stir in tomatoes and increase heat setting to high. Cook 15 minutes or until hot.

Notes

1 teaspoon of Italian seasoning may be used for the ½ teaspoon oregano, ½ teaspoon basil, and ½ teaspoon garlic powder. But this switch will most likely raise the sodium content. Vegetable broth may be used for the chicken broth to make a vegetarian dish. If regular chicken broth is used, leave out the salt.

Source: USDA Recipe Finder

Tips

  1. Can make ahead and freeze into single servings.
  2. Broccoli makes this dish a great source of vitamins A and C.
  3. Eat more vegetables, fruits, whole grains, and fat-free or 1% milk and dairy products. Make them the basis for meals and snacks.

Nutrition Facts Per Serving: 170 calories; 2 g total fat; 0 g saturated fat; 0 g trans fat; 20 mg cholesterol; 290 mg sodium; 27 g total carbohydrate; 4 g dietary fiber; 4 g sugars; 12 g protein; 70% Daily Value of vitamin A; 15% Daily Value of vitamin C; 6% Daily Value of calcium; 15% Daily Value of iron