11 Bean Soup I (Slow Cooker)
This is my first try at making a tailored bean soup combination based on the types and ratios of beans in a bag of Hurst's 15 Bean Soup. You will need a bag of my beans to prepare this and that is listed as a Shortcut in the Recipe Notes section. Links to the shortcuts are listed in the Recipe Notes section.
Ingredients
- 1 bag 11 Bean Soup Mix I, Shortcut
- 4 cups water
- 4 cups chicken broth, Shortcut
- 500 grams smoked sausage, sliced, (1 lb) (optional)
- 1 large onion, diced
- 1 clove garlic, smashed and minced
- 1 teaspoon chili powder
- 1 can diced tomatoes, drained, (14.5 oz / 411 g can)
- 2 tablespoons lemon juice
- 1 tablespoon pork broth powder
Instructions
- Rinse the beans, drain, and place in your slow cooker.
- To the slow cooker, add the onion, garlic, chili powder, and sausage if using that.
- Add the water and broth, stir to mix, cover, and set the slow cooker to High setting and cook for at least 5 hours, without lifting the cover.
- At the 5 hour mark, check the beans for tenderness. If the beans are not tender, continue cooking, checking again each hour until tender. (Mine were done, and perfect right at the 5 hour mark.)
- When the beans are tender, stir in the tomatoes and lemon juice. Turn the slow cooker to Low setting and cook for another 30 minutes.
- You can leave on Keep Warm for several more hours if needed, and this blends the flavors as well.
- Just before serving, open and stir in the pork broth powder.
- Serve with bread, biscuits, or even over rice. Enjoy.
Notes
Low cost per serving.
Shortcuts: 11 Bean Soup Mix I, Chicken Broth (Pressure Cooker).
Variants: 1. You can use pork broth in place of chicken broth or simply use water. 2. Use chicken stock powder in place of pork stock powder. 3. Use fresh tomatoes diced in place of canned.
Adapted from the 15 Bean Soup recipe on the Hurst Beans website.