Appetizers / Soups / Salads

Bean Soup (slow cooker) is for Soup.

Bean Soup (slow cooker) takes 10 minutes to prepare.

Bean Soup (slow cooker) takes 240 minutes to cook.

Bean Soup (slow cooker) makes 6 servings.

The ingredients for Bean Soup (slow cooker) are:

1 16 oz. bag of dried beans, any kind
4 cups of water
16 oz. low fat, low salt chicken stock (organic is best)
1 16 oz. can of low salt tomatoes, diced or crushed. Do not drain!
Dash of pepper
Dash of garlic powder or 1 finely minced garlic clove
Dash of basil, dried or fresh (if fresh, tear or mince into small pieces)
1/4 brick of tofu, roughly cubed
1 tablespoon of chicken fat (optional -- if left out, remove 5 calories, .5 gram of fat and .5 mg of cholesterol)

For vegans, remove the chicken fat and substitute low fat, low salt vegetable broth for the chicken broth.

Here is how you make Bean Soup (slow cooker):

Place ingredients into slow cooker the night before so that beans can soak. In the morning, set slow cooker for 4 hours on high.Makes 6 14-ounce servings.Number of Servings: 6Recipe submitted by SparkPeople user JESPAH.

The nutritional information for Bean Soup (slow cooker) is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 54.8

• Total Fat: 0.8 g
• Cholesterol: 0.5 mg
• Sodium: 176.5 mg
• Total Carbs: 9.6 g
• Dietary Fiber: 2.5 g
• Protein: 3.0 g

The dietary needs meet for Bean Soup (slow cooker) is Low Fat