Bean Soup

Bean Soup

Bean Soup

You think you've bean there, done that. But you haven't until you've tried this ultimate bean medley. Prepared with a host of vegetables, it's the perfect way to light your fiber. You'll love every spoonful.

Print
At a glance
Cuisine:
Main Ingredient:
Cooking Method:
Difficulty:
Course/Dish:
Makes:
6 servings

Ingredients
  • 2 cups red potatoes, diced
  • 2 cups green beans, frozen
  • 30 oz. black beans, canned drained
  • 29 oz. stewed tomatoes or Ro-Tel for a spicier soup
  • 28 oz. vegetable broth
  • 15 1/4 oz. corn, canned drained
  • 15 oz. garbanzo beans, canned drained
  • 1 cup salsa

  • Methods/steps
    1. In a 6-quart crock-pot combine potatoes and frozen green beans; add black beans, undrained tomatoes, broth, corn, garbanzo beans and salsa. Cover and cook on “low” heat setting for 9 to 11 hours or on “high” for 4 1/2 to 5 1/2 hours.
    2. Serve with warmed tortillas or tortilla chips.
    Additional Tips
    Ready in 4 ½ - 11 hours

    QUICK RECIPE SEARCH
    Select from the menus below and/or enter a keyword(s) and click "search" to start your recipe-quick-search.