Tuesday, February 1, 2011

Baked Bean Soup Recipe

I had to post those for all those of you who give a dang about football, football parties, or football game commercials.  I am not really participating in the football hoopla.  But, here you go...

Baked Bean Soup in the crockpot.   Perfect for game day.  In the crock.  
Make It Fast, Cook It Slow
the recipe came from one of these 2 cookbooks above (the green one).  I've mentioned them before.  You can find out more here.  The second recipe book (the green one) came out a few weeks ago.  I have tried about half a dozen recipes so far, including sauerkraut soup.  (so yummy).  But this one is the best so far.  You can read about it here on the crockpot 365 blog.  or you can trust me.  Here it is:

1 (15-ounce) can white kidney beans, or pinto beans (if you are going to use dry, pre-soak 2/3 cup overnight, and then cook until beans are soft)--no need to drain canned beans
1 cup finely diced onion 
3 teaspoons dijon mustard
2 tablespoons molasses
1 tablespoon soy sauce
2 teaspoons apple cider vinegar
1 tablespoon chili powder
1 (14.5-ounce) can fire roasted tomatoes (and juice!)
2 cups water
salt to taste before serving

The Directions.

Use a 5-6 quart slow cooker. Put beans into pot, and top with onion and carrot. Add all seasonings and spices. Pour in the entire can of tomatoes, and add water. Stir.
Cover and cook on low for 7-8 hours, or on high for 4-5. If your beans were dry, you might need to go as long as 10 hours, depending on altitude and humidity.
Before serving, pulse a bit with a hand-held stick blender to blend some of the beans. This will thicken your broth and provide a richer flavor. If you don't have a stick blender, scoop out about 1 cup of liquid and pulse CAREFULLY! in a traditional blender, and stir back into the crock.

I wish someone would have a pot luck soup party because I would bring this.

The only thing I would do differently is double this recipe.

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