Creamy Bean Soup Slow Cooker Recipe

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

1. In a saucepan, bring water and beans to boiling; reduce heat and simmer, covered, 1½ hours
2. Pour beans and cooking liquid into a bowl; cover and chill
3. Drain beans, reserving the cooking liquid
4. Transfer beans to slow cooker
5. Stir in onion, marjoram, and dash pepper
6. Add enough of the reserved cooking liquid to cover, about 2 cups (475 ml)
7. Cover and cook on low for 12 to 14 hours
8. Turn to high
9. Slowly blend milk into flour; stir into beans in cooker
10. Cover and cook until thickened and bubbly, 10 to 15 minutes
11. Mash beans slightly, if desired
12. Yield: 6 servings
13. Per serving: 284 g water; 264 calories (3% from fat, 26% from protein, 71% from carb)

Full List of Healthy Recipes
Full List of Soup Recipes