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Slow-Cooker Easy Multi-Bean Soup

 56 Ratings
19 Comments
  • Prep Time 10 min
  • Total Time 8 hr 25 min
  • Servings 12
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Soup's on! Enjoy a hearty slow cooker multi-bean soup.

Ingredients

8 3/4
cups Progresso™ chicken broth (from three 32-oz cartons) or 5 cans (14 oz each) vegetable broth
1
package (16 to 20 oz) 15- or 16-dried bean soup mix (2 1/4 cups), sorted, rinsed
4
medium carrots, chopped (2 cups)
3
medium stalks celery, chopped (1 1/2 cups)
1
large onion, chopped (1 cup)
2
tablespoons tomato paste
1
teaspoon salt
1
teaspoon Italian seasoning
1/2
teaspoon pepper
1
can (14.5 oz) Muir Glen™ organic diced tomatoes, undrained

Directions

  • 1 In 5- to 6-quart slow cooker, mix all ingredients except tomatoes.
  • 2 Cover; cook on Low heat setting 8 to 10 hours.
  • 3 Stir in tomatoes. Increase heat setting to High; cover and cook about 15 minutes longer or until hot.

Expert Tips

You can also use small amounts of various leftover dried beans you may have in your cupboard. Mix them together to make 2 1/4 cups of beans, and use them instead of purchasing a package of bean soup mix.

You can use either chicken or vegetable broth to prepare this great-tasting soup. If you are vegetarian, go ahead and use the vegetable broth. But if you're simply looking for a meatless soup, we prefer the richer flavor of chicken broth.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
180
Calories from Fat
10
% Daily Value
Total Fat
1g
2%
Saturated Fat
0g
0%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
1040mg
43%
Potassium
370mg
10%
Total Carbohydrate
30g
10%
Dietary Fiber
5g
23%
Sugars
3g
Protein
13g
% Daily Value*:
Vitamin A
70%
70%
Vitamin C
6%
6%
Calcium
6%
6%
Iron
20%
20%
Exchanges:
1 1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 1 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.

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