Slow Cooker Bean Soup
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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.
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
- 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.
- Stir in stock, sugar, corn, beans, tomatoes and chillies; bring to a boil. Cover, reduce heat and simmer 2 hours.
- 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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