Crockpotbeansoup Recipes

Steps:

• Place beans in a colander and sort through them, picking out any rocks or debris. Rinse the beans with water and then drain the water away.
• Place beans in crock pot and add the 6 cups of water. Put the lid on the crock pot (but don't turn it on) and leave the beans to soak in the cold water overnight or for at least 8 hours.
• Pour the beans and water into the colander. Rinse gently, drain and return beans to the crock pot.
• Add the rest of the ingredients to the crock pot and stir to combine.
• Set the crock pot on LOW and cook for 3-5 hours or until beans and veggies are soft.
• Serve with fresh garlic bread and enjoy!

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.

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.

Steps:

• Place 15-bean soup mix in a large bowl and cover with several inches of cool water; soak in refrigerator 8 hours to overnight. Drain and rinse.
• Place 15-bean soup mix, ham bone, cooked ham, chicken broth, water, onion, carrots, great Northern beans, garlic, black pepper, salt, and bay leaf in a slow cooker; stir to combine. Cook on Low for 8 to 10 hours.

Steps:

• Place all of the ingredients in the crock pot.
• Add enough water to generously cover the beans.
• Cook on low for 8-10 hours or on high for 5-6.
• Remove ham hock.
• Discard fat and bones and return the meat to the soup.

Steps:

• RINSE AND SORT BEANS AND PUT IN LARGE POT WITH WATER AND SALT.
• BRING TO BOIL AND BOIL FOR TWO MINUTES.
• TURN OFF HEAT, COVER, AND LET STAND FOR 1 HOUR.
• RINSE, DRAIN, AND TRANSFER TO CROCK POT.
• COMBINE ALL INGREDIENTS IN 6 ½ QUART CROCK POT WITH 10 CUPS WATER.
• COOK ON LOW FOR 8 HOURS.
• REMOVE HAM HOCK.
• CUT OFF USEABLE MEAT AND RETURN MEAT TO POT.
• REMOVE BAY LEAVES.
• FOR THICKER SOUP, STIR IN 1 TBS CORN STARCH MIXED WITH 2 TBS WATER.
• COOK ON HIGH FOR 30 MINUTES TO 1 HOUR.
• ADJUST SEASONINGS TO TASTE.
• Makes enough to feed a Third World Country or two teen-agers!

Steps:

• Place beans in strainer and rinse.
• After rinsing, place beans in bowl and cover completely with water. After a couple of hours, rinse and refill water level.
• Soak overnight.
• Next day, rinse beans and place in crock pot.
• Combine all ingredients except sausage.
• Cover.
• Cook on low heat for 6 hours.
• Saute cubed sausage in pan.
• Put sausage and drippings, if any, in soup.
• Continue cooking on low for another 2 hours.
• Enjoy!

Steps:

• Rinse beans and place in a large pot.
• Cover beans with 5 cups cold water.
• Bring water to a boil; reduce heat.
• Simmer for 2 minutes.
• Remove from heat.
• Cover and let stand for 1 hour.
• Drain and rinse the beans.
• Alternatively, soak the beans overnight in cold water in a covered pan, then drain and rinse.
• In a 4 quart crock pot combine beans, 4 cups fresh water, tomatoes with juices, onion, bouillon, garlic, Italian seasoning and pepper.
• Cook on low-heat setting for 11 to 13 hours or on high heat setting for 5 1/2 to 6 1/2.
• Thirty minutes before serving, thaw green beans and stir into soup.
• Cook soup for 30 minutes more on high-heat until frozen beans are cooked and tender.
• Serve with garlic bread and a salad for a complete meal.

Steps:

• In a 5-qt. slow cooker, combine all ingredients. Cover and cook on low for 6-8 hours or until vegetables are tender. Discard bay leaves before serving.