Bean Soup Slow Cooker Recipes

15 Bean Soup Recipe (Crock Pot/Slow Cooker) Kylee …

WEBDec 6, 2018 · Leave overnight. Discard the soaking water. Combine onion, garlic, carrots, celery, black pepper, thyme, bay leaf, soy sauce, chicken …

Rating: 4.9/5(27)
1. Add beans to a large bowl or pot, and cover with 8 cups of water. Leave overnight. Discard the soaking water.
2. Combine onion, garlic, carrots, celery, black pepper, thyme, bay leaf, soy sauce, chicken broth, and diced tomatoes in slow cooker. Add the hambone in too.
3. Add beans to slow cooker, mix well, and cook on low for 8-10 hours.
4. Remove ham bone and bay leaves from soup, discard.

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The Best Bean Soup Recipe The Seasoned Mom

WEBMar 9, 2024 · Sauté carrots, onion, celery and garlic in olive oil in a large stockpot, large soup pot, or Dutch oven, just until they’re starting to …

1. Place beans in a large pot or bowl. Cover with water 2 inches above beans and soak for 8 hours (or overnight). Drain beans.
2. Place beans in a large pot. Cover with water 2 inches above beans and soak for 8 hours (or overnight). Drain beans.
3. Place beans in a large pot. Cover with water 2 inches above beans and soak for 8 hours (or overnight). Drain beans. Set aside.

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Slow Cooker Cannellini Bean Soup with Fresh Rosemary

WEBFeb 18, 2016 · Transfer the insert to the slow cooker base. Add the cooked bacon, boiled and drained cannellini beans, and chicken broth. …

1. If you own a stovetop-safe slow cooker insert (alternatively, you can do this in a normal saucepan or skillet and transfer it to the slow cooker): Heat the insert over medium heat. Add the diced bacon and cook, stirring frequently, until the bacon is crispy and most of the fat has rendered. Using a slotted spoon, transfer the bacon, leaving the rendered fat behind, to a small bowl.
2. Add the sliced leeks to the pot and reduce the heat to medium-low. Sauté the leeks, stirring occasionally, until they are just beginning to soften, about 3 to 4 minutes. Add the diced celery, dried bay leaves, and fresh rosemary sprig, and sauté for an additional 5 to 6 minutes, stirring occasionally.
3. Transfer the insert to the slow cooker base. Add the cooked bacon, the rinsed cannellini beans, and chicken broth. Stir together. Cook on low heat for 8 hours, or until the cannellini beans are cooked, tender, and very fragrant. Remove the dried bay leaves and any tough rosemary stalks, if present.
4. Transfer one large ladleful of soup (roughly 1 cup) to a small food processor blender and puree until mostly smooth. Transfer the pureed soup back into the slow cooker with the remaining soup and stir.

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