Easy Slow Cooker Bean Soup
Firstly, I want to apologize for missing Sunday Funday this last weekend. I feel like I’m way busier with holiday events than I have been in year’s past, and unfortunately the blog is the first thing that gets the ax when I’m feeling overwhelmed.
However, I have a few changes coming for 2014 that I’ll share with you all very soon, and my intent is to do a little less content, but more consistently and higher quality.
Given my crazy busy schedule, I’ve been getting very good at throwing meals together quickly. Also, around the holidays I find myself cooking for more people than usual, so things that are quick and easy are even more necessary in my life. Sometimes I feel a bit silly posting some of these simple recipes on the blog, but I remember how easy it is to forget how simple meals can really be, so I think it’s important to share my easy meals with you all.
This bean soup is loaded with flavor and is packed with protein that will keep you full and satisfied while you run all of your holiday errands! I used a mix of beans, but if you have a preference, you can use the same kind, though I think that a little variety makes it much more interesting.
The best part about this soup is that you don’t have to really make or prep anything. You simply put everything in the slow cooker and let it go until you’re ready to eat. If you want to use dried beans, feel free, just be sure to add about 1 cup more liquid. Also, since we’re going canned here, organic is best, but as usual, it isn’t necessary.
I like to put this on when I know guests will be stopping over, since I don’t have to time anything perfectly and people can eat as they please. I hope you enjoy this just as much as my family and I do!
- 1 clove Garlic, minced
- 1 Onion, diced
- 1 tbsp Yellow Mustard
- 1 tbsp Hot Sauce
- 1 tbsp Chili Powder
- 1 tsp Cumin
- ½ tsp Salt
- ¼ tsp Pepper
- 3 15 oz cans of Beans (variety), undrained
- 1 can Diced Tomatoes with Chilis
- 1½ cups Vegetable Broth
- Add the garlic, onion, mustard, hot sauce, and spices to the slow cooker. Turn on high and stir until well combined. Add the beans, tomatoes, and vegetable broth (or water), stir well. Leave on high until boiling, then reduce to low or 'keep warm'. Serve!
What kinds of content would you like to see on the blog in 2014?