Slow Cooker Baked Bean Soup Recipe
Oh I loved this soup. It tastes just like you'd imagine a can of blended pork and beans to taste, except better.
The soup was a bit spicy for the kids, although they did eat it. Read "the verdict" below to see how I would adjust for next time.
[If you are in the market for a new slow cooker, these are the ones that I personally use and recommend.]
Put beans into pot, and top with onion and carrot.
Add all seasonings and spices.
Pour in the entire can of tomatoes, and add water. Stir.
Cover and cook on low for 7 to 8 hours, or on high for about 4 to 5 hours.
If your beans were dry, you might need to go as long as 10 hours, depending on altitude and humidity.
Before serving, pulse a bit with a hand-held stick blender {here it is on Amazon, this is an affiliate link] to blend some of the beans.
This will thicken your broth and provide a richer flavor.
If you don't have a stick blender, scoop out about 1 cup of liquid and pulse CAREFULLY! in a traditional blender, and stir back into the crock.
But then it wouldn't be vegetarian. Or vegan. :-(
There's a slight kick from the chili powder, but it's not overpowering.
If I was making it again for my kids, I'd cut back on the onion and the chili powder.
My kids ate it, but they would have eaten more if it was a bit milder.
I served it with Pamela's drop biscuits -- which are essentially just Bisquick-type drop biscuits. We use Pamela's because we are gluten free. (affiliate link)
The leftovers freeze well, but you will probably need to add a bit of broth or water to thin it out again.
The soup was a bit spicy for the kids, although they did eat it. Read "the verdict" below to see how I would adjust for next time.
The Ingredients.
serves 6- 1 (15-ounce) can white kidney beans, or pinto beans (if you are going to use dry, pre-soak 2/3 cup overnight, and then cook until beans are soft)--no need to drain canned beans
- 1 cup finely diced onion (I used 2 minis)
- 1 cup diced carrot
- 3 teaspoons dijon mustard
- 2 tablespoons unsulphured molasses
- 1 tablespoon soy sauce (we use gluten free)
- 2 teaspoons apple cider vinegar
- 1 tablespoon chili powder
- 1 (14.5-ounce) can fire roasted tomatoes (and juice!)
- 2 cups water
- salt to taste before serving
The Directions.
Use a 5 to 6 quart slow cooker.[If you are in the market for a new slow cooker, these are the ones that I personally use and recommend.]
Put beans into pot, and top with onion and carrot.
Add all seasonings and spices.
Pour in the entire can of tomatoes, and add water. Stir.
Cover and cook on low for 7 to 8 hours, or on high for about 4 to 5 hours.
If your beans were dry, you might need to go as long as 10 hours, depending on altitude and humidity.
Before serving, pulse a bit with a hand-held stick blender {here it is on Amazon, this is an affiliate link] to blend some of the beans.
This will thicken your broth and provide a richer flavor.
If you don't have a stick blender, scoop out about 1 cup of liquid and pulse CAREFULLY! in a traditional blender, and stir back into the crock.
The Verdict.
I really, really liked this soup. Adam thought it could use some bacon.But then it wouldn't be vegetarian. Or vegan. :-(
There's a slight kick from the chili powder, but it's not overpowering.
If I was making it again for my kids, I'd cut back on the onion and the chili powder.
My kids ate it, but they would have eaten more if it was a bit milder.
I served it with Pamela's drop biscuits -- which are essentially just Bisquick-type drop biscuits. We use Pamela's because we are gluten free. (affiliate link)
The leftovers freeze well, but you will probably need to add a bit of broth or water to thin it out again.
more bean soup:
Steph, since you are allergic to pork and can't use it, I found the perfect thing for Adam just yesterday....bacon salt! ;) Apparently it is a 0 calorie, 0 fat, vegetarian & kosher seasoning that makes everything taste like bacon. My hubby loves bacon, so I am going to buy some for him! lol
ReplyDeleteMissy
I'm going to make this this weekend ... and add my vegan hotdogs! Beans and franks!!!!!
ReplyDeleteOMG. I have to make this. It looks wonderful!
ReplyDeleteThat recipe sounds delicious. I can't wait to try it. Thanks
ReplyDeleteI love baked beans - and I just so happen to have all of these ingredients. I'm bookmarking this to try this weekend!
ReplyDeleteOh, that sounds good. And it sounds like my kids would eat it. And I have all the staple ingredients except the molassas. So I think this is going on next week's dinner plan. Thanks, Steph!
ReplyDeleteI like Tahlia's suggestion of adding hot dogs. My kids are always asking me to make "hot dog soup," but I've always retched at the thought. However, I bet a little chopped turkey sausage would go nicely, and fall into their decription of 'hot dog soup.'
I (and all my friends who adore you) sure do miss your daily posts. I know you're busy with other stuff, so this isn't a guilt trip. Just wanted to let you know how much I've enjoyed - and continue to enjoy - your recipes and humor.
I have to make this... I love to eat baked beans kind of like chip dip for some nice, salty chips. I'm picturing myself sitting down with a nice bowl of soup and a heap of chips and just eating that.
ReplyDeleteThat sounds super good! Agree, I think the kids would love it with hot dogs. :)
ReplyDeleteJust made up a whole crockpot of dried beans and stored them in my freezer, yesterday. Since I've all the ingredients in the pantry/refrig, I think I'll try this soon.
ReplyDeleteThank you for sharing such tasty recipes.
Cottonpickinfarm
www.cottonpickinfarm.blogspot.com
CAn i please know how much is the content of a cup???
ReplyDeleteYou ALWAYS come up with the best food!!!
ReplyDeleteThanks so much for all you hard work!!!
:-)
It sounds really good Steph. Warm and comforting. Too bad it's already 100 degrees over here in Hell. ;)
ReplyDeleteI just want to say that your blog has kept my folks well fed and my potential suitors impressed. THANKS!
ReplyDeleteI've presented you with an award and would be humbled if you accepted. Visit my site for the details: luvinmycurves.blogspot.com
Sounds wonderful. I will have to try it tomorrow. I will use pinto beans. They sound better than kidney beans to me.
ReplyDeleteHi Steph! I love your blog. I make meals on Sundays and then use them during the week.
ReplyDeleteI wanted to tell you about my new favorite chip - http://foodshouldtastegood.com/#/FAQ/
They have a ton of varities and they are certified gluten free yay!
I just made Baked Bean Soup on Tuesday. Wish I'd had this one to try. I miss the daily entries too, I found you just at the end of the year.
ReplyDeleteCouldn't everything, always use some bacon?
ReplyDeleteI would love this one and hubby would hate it, so maybe I'll make it for my support group. They love everything I make! ;-) Then I can enjoy, too, without having a crockpot full of soup that would take me days to eat. LOL
ReplyDeleteThanks, Steph!
Shirley
I made this last Friday. It was delicious. I used fresh kielbasa from the Lithuanian deli downtown and it was amazing. I made my extra spicy too :-)
ReplyDeleteThis was delicious! I added some bacon, reduced the chili powder, and went a little heavy on the vinegar (I wasn't measuring), but I loved it. I will say, however, that this recipe didn't make anywhere near six servings. Maybe my large cooker caused it to reduce a lot, but next time I'll double the recipe.
ReplyDeleteI made this soup on Monday. My 13 year old daughter and I both loved it. Just a little sweet but not too much. My dh does not like sweet at all in his main course so he did not like it so much. We will have this again when he is out of town. I did reduce the Chili powder.
ReplyDeleteMiss you...can't wait for the new book!
ReplyDeleteI made this the other night for dinner and it was a big hit. I ended up adding another can of beans because one just didn't seem to be enough. Next time I think I'll use 3. I reduced the chili powder by half and it was still pretty spicy. The kids still ate it though so it wasn't to bad. I have no idea where you find fire roasted tomatoes so I ended up using canned tomatoes, chili style. I love the idea of adding kielbasa and will definitely try that next time. Made cornbread to eat with it. Very yummy!
ReplyDeleteI liked the taste, but it was missing something. I can't put my finger on it.
ReplyDeleteWow!! your baked bean soup came out scrumptious. the colors look great & nutritious also. I am going to make it for this holiday when my kids will be at home. I'll be sure that what they are eating is healthy. my mouth is watering looking at your pictures. What a wonderful meal. thank you for shearing your post.
ReplyDeleteI made this recipe over the weekend and loved it! My husband did, too! It was a sweet soup with a little bit of a kick. It reminded us both of Wendy's chili (which we love). The recipe yielded about 5 cups; ~125 calories/cup
ReplyDeleteI made this for dinner tonight. Doing a taster test of it, I wish I had tried this recipe earlier. It is so good! Changes I made: I soaked 1.5lbs of navy beans for the soup, added Jimmy Dean maple sausage, and 1tsp chili powder. Everything else is the same. Yum!
ReplyDeleteThird time was the charm for me - the first two times, it came out so spicy hot that my husband dubbed them "torture beans". And we like spicy food! Apparently my chili powder is a super hot variety, and even decreasing to only 1 tsp was way too much. I bought milder chili powder, and had much better success today. This will be in the menu rotation!
ReplyDelete