Slow Cooker Healthy Bean Soup

Prep Time: 15 minutes

Cook Time: 8 hours

Total Time: 8 hours, 15 minutes

Yield: 8-10 bowls

Source: Adapted from Prevention Magazine

Ingredients:

• 1 lb bag dried beans (Northern, pinto or black beans)
• 6 cups reduced-sodium chicken broth
• 4 cups water
• 1 med onion, finely chopped
• 2 ribs celery, chopped
• 1 carrot, finely chopped
• 4 cloves garlic, minced
• 1 bay leaf
• 3 Tbsp tomato paste
• ½ tsp salt
• ½ tsp ground black pepper

Steps:

1. Rinse the beans in a colander.

 
2. Chop the vegetables.

 
3. Put everything into the slow cooker. Mix together.

 
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4. Add a bay leaf.

 
5. Cook on low for about 8 hours.
6. Remove the bay leaf. Eat as is, or use an immersion blender to blend to desired smoothness.

 

 

Helmut

February 10, 20170 found this helpful

Personally, I don't buy broth or stock. I just use a heaping teaaspoon of beef-vegetable or Minestrone soup mix from the Bulk barn. Unlike store bought broth or stock, it does not have any phony taste enhancers in it. There is even a kosher sign on the bin. I am not religious, but that sign tells me that the ingredients are all inspected and OK'd by independent people, who are concerned about quality, not profits.

While living in the Yukon I got used to add some chopped, wood-smoked bacon for the fat to balance the beans. It's not that cold here in Alberta, but I still like the flavor, that even a few small bits of bacon adds.

Try the thick sliced, wood smoked Mennonite bacon. It is firm and dry, not like the liquid smoke dipped brand name bacon. You need a lot less because the flavor is much stronger.
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DearWebby