21 November, 2010

15-Bean & Tomato Soup | Slow-Cooker Quick Fixes

15-Bean & Tomato Soup ingredients
Makes 12 servings
1 (20-oz) pkg 15-bean soup mix
4 bacon slices
2 cups refrigerated prechopped onion
1/2 cup chopped carrot (about 1 small)
2 garlic cloves, pressed
1/2 tsp chopped fresh rosemary
1/4 tsp salt
1/4 tsp freshly ground pepper
2 (32-oz) containers chicken broth
2 (14.5-oz) cans diced tomatoes with balsamic vinegar, basil and oil, undrained - substitute diced tomatoes with basil, garlic and oregano

Shaved Parmesan
Fresh rosemary


Active Time: 14 minutes
Total Time: 18 HRS 14 minutes
Rinse and sort bean mix according to package directions.

Place beans in 6-QT slow cooker, reserving seasoning packet for another use.

Cover with water 2-inches above bean mix; soak for 8 hours.

Drain and return to slow cooker.

Cook bacon in large skillet over Medium-High for 5 to 7 minutes, or until crisp. Remove bacon and drain on paper towels, reserving drippings in skillet. Crumble bacon.

Saute onion and carrot in hot drippings 3 minutes, or until tender. Add garlic; saute 1 minute.

Stir bacon, vegetable mixture, rosemary and remaining ingredients into bean mixture in slow cooker.

Cover and cook on Low for 10 hours, or until beans are tender.

Garnish, if desired, and serve.

The 15-Bean & Tomato Soup recipe is from Slow-Cooker Quick Fixes: Recipes for Everyday Cover 'n Cook Convenience (Oxmoor House, 2010).

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