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Crock Pot Multi Bean Soup

Course Comfort Foods, Side Dish, Soup
Cuisine Plant Based, Vegan, Whole Foods
Author Terri

Ingredients

  • 20 oz bag of HamBeens® 15 Bean Soup
  • 32 oz vegetable Broth low sodium
  • 3 cups water
  • 1 large onion chopped
  • 6 cloves garlic chopped/minced
  • 1 jalapeño diced (remove seeds if you do not want it spicy)
  • 1 15 oz can diced tomatoes
  • 1 10 oz can Rotel®
  • 1 tsp chili powder
  • 1 tsp pepper
  • 1 tsp salt
  • 1/2 tsp garlic salt optional

Instructions

  1. Sort and remove any debris from beans.
  2. Soak beans in 6 cups water overnight.
  3. Drain, rinse beans and add to crock pot.
  4. Pour vegetable broth and water into crock pot.
  5. Add onions, garlic, jalapeño, diced tomatoes, and Rotel®
  6. Sprinkle chili powder and pepper over beans, stir.
  7. Cook on high for 7-8 hours.
  8. Add salt and garlic salt in the last hour of cooking.