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Recipe Category: Healthy
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Creamy Bean Soup Slow Cooker Recipe
Ingredients
- 512 g kidney beans, cooked or canned without salt
- 4 L water
- 386 g dried pinto beans
- ¼ cup (40 g) chopped onion
- ¼ teaspoon marjoram
- dash black pepper
- 1 cup (235 ml) fat-free evaporated milk
- 1 tbsp (8 g) flour
Method
- In a saucepan, bring water and beans to boiling; reduce heat and simmer, covered, 1½ hours
- Pour beans and cooking liquid into a bowl; cover and chill
- Drain beans, reserving the cooking liquid
- Transfer beans to slow cooker
- Stir in onion, marjoram, and dash pepper
- Add enough of the reserved cooking liquid to cover, about 2 cups (475 ml)
- Cover and cook on low for 12 to 14 hours
- Turn to high
- Slowly blend milk into flour; stir into beans in cooker
- Cover and cook until thickened and bubbly, 10 to 15 minutes
- Mash beans slightly, if desired
- Yield: 6 servings
- Per serving: 284 g water; 264 calories (3% from fat, 26% from protein, 71% from carb)
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