Slow Cooker Bean Soup

19saves
1hour25min


45 people made this

If you want you can use vegetable stock to make this bean soup vegetarian. It's easy to make with tinned beans and frozen corn.

Chelsea

Ingredients
Serves: 10 

  • 1 tablespoon vegetable oil
  • 250g chopped onion
  • 150g sliced carrots
  • 2 cloves garlic, crushed
  • 3 cups (750ml) chicken stock
  • 2 teaspoons white sugar
  • 500g packet frozen corn kernels
  • 1 (420g) tin kidney beans, drained and rinsed
  • 1 (420g) tin black or red kidney beans, rinsed and drained
  • 1 (400g) tin whole peeled tomatoes
  • 1 (400g) tin diced tomatoes, drained
  • 100g diced green chillies

Directions
Preparation:15min  ›  Cook:1hour10min  ›  Ready in:1hour25min 

  1. Heat the oil in a large casserole dish over medium-high heat until hot. Add onion, carrot and garlic, cook and stir for 5 minutes.
  2. Stir in stock, sugar, corn, beans, tomatoes and chillies; bring to a boil. Cover, reduce heat and simmer 2 hours.
  3. This soup can also be prepared in a slow cooker. Combine everything in the pot, and cook on HIGH for the first hour. Turn the temperature down to LOW, and cook 7 more hours.

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