Calico Bean Soup (5 ingredients!)
Published: Wed, 11/02/16
Happy Wednesday, Slow Cookerers!
I got an email from Janet last week who asked "what should I do with the buy 1, get 1 free bags of 'Mixed Beans Soup Mix' I bought three months ago?"
Janet, that's a great question!
Here: make this.
:-)
Calico Bean Soup
5 Ingredients or Less Slow Cooker Cookbook
(page 123)
serves 8 to 10
1 (16-ounce) bag mixed bean soup mix, plus included seasoning packet
1 large white onion, diced
1 (14-ounce) can diced tomatoes
4 garlic cloves, chopped
4 cups chicken broth
4 cups water
Use a 6-quart slow cooker. Add the beans to a large stock pot and cover them completely with water. Boil rapidly on the stovetop for 10 minutes, then turn off the heat.
Cover the pot and let the beans sit in the hot water for 1 hour. Drain and place the beans into your slow cooker.
Add diced onion, tomatoes, and garlic. Stir in the enclosed seasoning packet, broth, and water.
Cook on low for 10 hours, or until beans are bite-tender.
If you'd like to naturally thicken the broth, you can pulse a few times with a handheld immersion blender, or scoop out a cup of beans, and run them through a traditional blender, and then stir back into the pot.
HEY STEPH:
Why do I have to boil the beans? What's up with that?
Okay. So here's the thing: if your soup mix contains any kind of red bean you have to boil them for 10 minutes to kill a naturally occurring potential toxin. Safety first.
If you want to read more about this, you can do so, here.
I'm sorry. I don't make up the rules.
xoxo steph
~~~ It's November! That means it's time to downhill ski rapidly towards the holiday craziness --- ugh. Help yourself out by getting organized, once and for all. ~~~