Mixed Bean Soup
From boofie 15 years ago
- 8-00 minutes to make
- Serves 12
Dr. Boofie's recommended treatment for long, cold days where hearty, soothing, warmth is needed. A very easy, slow-cooker bean soup that takes all day to cook but won't shackle you to the kitchen or house while it simmers away to perfection. Read more Like all bean soups, this is great the first day and even more amazing the second. Prep time indicated is for soaking beans. See less
Ingredients
- 3/4-1 lb mixed beans of your choice (White and red kidneys, garbanzos, pintos, limas, whatever you enjoy) shopping list
- 1/2 white onion, diced shopping list
- 2 carrots, peeled and grated shopping list
- 1 can stewed whole tomatoes, chopped shopping list
- 10 or so cloves garlic, minced shopping list
- 1 bottle your favorite beer* shopping list
- A ham hock (optional, but adds supadupa flavor) shopping list
- 1 qt veggie or chicken stock shopping list
- water shopping list
- Several sprigs fresh thyme shopping list
- Several sprigs fresh sage shopping list
- salt and pepper to taste shopping list
- Additional spices I like to add: sweet paprika, cayenne pepper, cinnamon shopping list
- *I really love Sam Adams Summer ale in this, and because it's tasty! But it's not summer anymore... shopping list
- ***Amounts given are for a 6qt crock pot. Adjust accordingly*** shopping list
How to make it
- Sort through beans and discard any rocks. Rinse beans and soak about 8 hours or overnight in cold water. I like to start my beans soaking in the morning so they are reading for cooking by evening and I can let the soup go all night and all day the next day and have it ready for supper that second evening.
- When beans have finished soaking, discard soaking water and rinse in cold water. Dump rinsed beans in slow cooker.
- Add to slow cooker onions, carrots, tomatoes, garlic, and ham hock. Pour in stock and beer. Top off with water, leaving about an inch to the top of the pot.
- Season soup to suit your preference. Bundle several sprigs of fresh thyme and sage with twine and toss in.
- Cover and set slow cooker to "high" setting. I let mine go for about four hours on high while I was sleeping. At this point, your beans will probably be done (depending on a lot of different stuff) and you could go ahead and eat it. I like to set mine to low at this point however, and let it go another 6-8 hours. I never saw a need to replace the marginal amount of water that was lost.
- Serve warm with buttermilk cornbread, chowchow, and hotsauce.
The Rating
Reviewed by 5 people-
Eating beans til the cows come home would great for me.. love those beans, boofie! Thanks for another five post.
Lorraine
lacrenshaw
in Horsham loved it
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We LOVE bean soup. This is nice with the beer.
I will be giving this a try this winter!!
Great post, Boofie...another winner...another 5!
linspj
in New Hartford loved it
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We LOVE bean soup. This is nice with the beer.
I will be giving this a try this winter!!
Great post, Boofie...another winner...another 5! linspj
in New Hartford loved it
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