Thursday, January 27, 2011

Crockpot Bean & Bacon Soup

**Originally posted on my old cooking blog.

I tried this recipe last week and it was a big hit! I made some changes to the original recipe( even the first time I made it-LOL!)so I'm giving the recipe to you here as I made it.

Bean and Bacon Soup

3(15-16 oz.) cans of beans, drained and rinsed
(I used a can of Great Northerns, a can of kidney beans and a can of pintos. Black beans would be good and would add a different color if your family likes black beans.:-)
1 (10 oz.) can of diced tomatoes with green chilies, undrained*
1 (14-15 oz.) can of regular diced tomatoes, undrained
1/2 onion, chopped**
2 (14 oz.) cans chicken broth
1 handful of cooked and crumbled bacon***

Combine all ingredients in greased 3 1/2 to 5 quart slow cooker. Cover and cook on low heat 6-8 hours or on high heat for 3-4 hours. Makes 6-8 servings.

Serve with crusty bread and herbed cream cheese spread.

*Use diced Italian tomatoes in place of diced tomatoes with green chilies for a milder soup.
**1/4 cup dried minced onion can be substituted.
***Bacon can be left out if desired. Just please, please change the name of the soup if you do this!!!!

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