Best Slow Cooker Vegetable Bean Soup Recipes
SLOW COOKER VEGETABLE BEAN SOUP
Kitchen staples and canned goods help me get this heartwarming soup on the table with very little preparation. Feel free to change the ingredients according to your tastes by adding a few of your favorite vegetables, or swap out some of the beans with the variety you like best.-Belinda Moran, Woodbury, Tennessee
Provided by Taste of Home
Categories Lunch
Time 6h30m
Yield 7 servings.
Number Of Ingredients 19
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.
Nutrition Facts : Calories 268 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1296mg sodium, Carbohydrate 49g carbohydrate (11g sugars, Fiber 14g fiber), Protein 13g protein.
SLOW-COOKER VEGETABLE, BEAN AND HAM SOUP
After soaking and simmering, good-for-you legumes end up tender in this hearty soup that serves four.
Provided by Betty Crocker Kitchens
Categories Lunch
Time 20h20m
Yield 4
Number Of Ingredients 9
Steps:
- Sort beans; rinse well and drain. Soak beans at least 8 hours or overnight as directed on bag; drain.
- In 3- to 4-quart slow cooker, mix beans and all remaining ingredients.
- Cover; cook on Low setting 8 to 12 hours. Before serving, remove and discard bay leaves.
Nutrition Facts : Calories 270, Carbohydrate 37 g, Cholesterol 20 mg, Fat 1/2, Fiber 9 g, Protein 21 g, SaturatedFat 1 g, ServingSize 1 1/2 Cups, Sodium 1030 mg, Sugar 5 g, TransFat 0 g
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