Crock-pot Bean Soup

This recipe calls for unsoaked dried beans. If you prefer beans with softer skins, by all means soak the beans overnight before cooking.

INGREDIENTS | SERVES 6

1 cup dried great northern beans

½ cup dried small red beans

½ cup dried pinto beans

1 ham hock

½ pound chorizo, sliced

1 onion, diced

2 cloves garlic, minced

1 (10-ounce) can tomatoes and green chilies

1 (14-ounce) can fire-roasted diced tomatoes

1 teaspoon chili powder

1 teaspoon cumin

½ cup commercial barbecue sauce

6 cups water

⅓ cup minced green onion

Salt and pepper to taste

  • Pour beans into colander; rinse well and remove any specks of dirt or discolored beans.

  • In the pot of a large slow cooker, combine beans with all ingredients. Cook on medium heat 8–10 hours.

  • Stir well. Keep warm until you're ready to serve.

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