Crock Pot 16 Bean Soup Recipes

SIXTEEN-BEAN SOUP

Steps:

• Set aside seasoning packet from beans. Sort beans and rinse with cold water. Place beans in a Dutch oven; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 to 4 hours or until beans are softened. Drain and rinse beans, discarding liquid., Return beans to the pan. Add contents of bean seasoning packet, onion, garlic, salt, chili powder, pepper, pepper sauce, bay leaf and water. Bring to a boil. , Reduce heat; cover and simmer for 2-1/2 to 3 hours or until beans are tender. Add tomatoes and lemon juice. Simmer, uncovered, until heated through. Discard bay leaf.

CROCK-POT 16 BEAN SOUP

Steps:

• 1) Combine 16 bean soup mix, bay leaves, oregano, chicken stock and water (liquid should cover mixture by 1-2 inches) in crock-pot. Cook on high for 2 hours.
• 2) Add remaining ingredients and shift cooker to low and cook for additional 3 hours. For more zing, add cayenne or crushed red pepper when adding second set of ingredients.
• 3) Serve as complete meal or over rice. Freezes well.

16 BEAN SOUP (CROCKPOT)

Steps:

• Combine bean soup mix, bay leaves, oregano, chicken stock, and enough water to cover the beans by 1" to 2 " in crock pot.
• Cook on high for 2 hours.
• Add remaining ingredients and shift cooker to low. Cook for additional 3 hours.
• For more zing, add cayenne or crushed red pepper when adding second set of ingredients.
• Serve this as a complete meal or over rice if desired.
• Freezes well.

CROCK POT BEAN SOUP

Steps:

• RINSE AND SORT BEANS AND PUT IN LARGE POT WITH WATER AND SALT.
• BRING TO BOIL AND BOIL FOR TWO MINUTES.
• TURN OFF HEAT, COVER, AND LET STAND FOR 1 HOUR.
• RINSE, DRAIN, AND TRANSFER TO CROCK POT.
• COMBINE ALL INGREDIENTS IN 6 ½ QUART CROCK POT WITH 10 CUPS WATER.
• COOK ON LOW FOR 8 HOURS.
• REMOVE HAM HOCK.
• CUT OFF USEABLE MEAT AND RETURN MEAT TO POT.
• REMOVE BAY LEAVES.
• FOR THICKER SOUP, STIR IN 1 TBS CORN STARCH MIXED WITH 2 TBS WATER.
• COOK ON HIGH FOR 30 MINUTES TO 1 HOUR.
• ADJUST SEASONINGS TO TASTE.
• Makes enough to feed a Third World Country or two teen-agers!