15 BEAN SOUP (CROCK POT)

Well, here is the crock pot mystery soup I promised earlier. I got up this morning before work and made this. It took all of 20 minutes to put together. I walked in the door after work to a wonderful aroma and dinner.

This is a dry bean soup. No pre-soaking or cooking the beans. The crock pot does it all for you. It’s healthy, filling, and I promise very tasty. This is a Weight Watcher friendly recipe too.

You can find packages of 15 bean soup in most groceries. Mine came from Walmart. They are sometimes labeled as 13 bean; it doesn’t matter, it will come out fine. They usually come with a flavor packet. I never use it but feel free if you want a different flavor. The ingredients listed are all you need. You could add a meat to it. Sausage, shrimp, ham, or chicken would work well. In my world, the beans stand on their own.

As always, I prep everything and then just throw it all together, mix well, and turn on the crock pot. The only thing left is the can of tomatoes. They get thrown in last  just to heat through. That’s it; your soup is done.

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I like to dice the veg smaller, close to the size of the beans. The addition of Italian seasoning may seem odd, but it works well.

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This recipe makes a lot. Be glad, it’s always just as good (maybe better) the next day. This is the final product. Serve with a salad or some nice rolls and enjoy.

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Well, I’m off to my grandson’s last soccer game of the season. I hope you enjoy the recipe. My family loves it!

Thanks for reading and following along. I love seeing your comments and photos. Keep them coming!!!

15 BEAN SOUP (CROCK-POT)

  • Servings: 6-8
  • Difficulty: easy
  • Print

INGREDIENTS:

  • 2 (32 oz) boxes of chicken broth ( or equal amount of canned broth)
  • 1 C water
  • 1 package of 13 or 15 bean soup mix (dried beans)
  • 4 medium carrots, small chop
  • 3 medium stalks of celery, small chop
  • 1 large onion, small chop
  • 2 Tbsp tomato paste
  • 1 tsp salt
  • 1 tsp Italian seasoning (dry)
  • 1/2 tsp pepper
  • 1 (14.5 oz) can, fire roasted tomatoes

DIRECTIONS:

  1. Mix everything together except the can of tomatoes
  2. Cover and cook for 10 hours on low
  3. Stir in the tomatoes and cook an additional 15 minutes to heat the tomatoes through.

It’s soup!!!!

Til next time,

Ciao xoxo

Viki D

 

 

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FRESH GREEN LIMA BEAN SOUP

It’s Fall! Or is it? Hard to tell with the temperatures we’ve had in Maryland. It’s been in the upper 80’s and severely humid. It’s been a boaters paradise to grab the last moments of summer fun. As for me……it’s just too stinking hot!!!!

I’m ready for sweaters, jeans, and colorful leaves. I’m beginning to wonder if it’s ever going to happen. I know it will and I’m really pushing it. I do every year because I love the cooler months. I am truly a Fall and Winter gal.

It’s getting to be that time of year when I am ready for a change in foods too. Soups and stews are two of our favorites. There is nothing more comforting than a hot bowl of yumminess on a cold day.  I can remember going to my Grandmother Pearls in the fall and winter. She would always have some sort of soup on the wood stove. This was a soup she made all the time. It’s quick and easy and very tasty.

Fresh lima beans have a short season. My grandmother used to get them by the bushels and shell them. She would then freeze them for later use. So if you can’t get fresh lima’s, no worries. Frozen limas are just fine for this. Same goes for the corn, I use frozen all the time.

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A nice complement to this or any soup is cornbread or a buttermilk biscuit. (See the posted link for buttermilk biscuits below). You can add a salad if you like. We usually make the soup our main, but anything goes!

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You can make this on the stove-top or in a crock pot. Either way the taste is great and the soup is very filling. I hope you enjoy it!!

FRESH GREEN LIMA BEAN SOUP

  • Difficulty: easy
  • Print

INGREDIENTS:

  • 40oz. fresh or frozen green lima beans
  • 16 oz frozen corn kernels
  • 2 (15oz) cans of fire roasted tomatoes, undrained
  • 6-8 C of chicken broth (depends on the amount of broth you like)
  • 2 pieces of uncooked center cut bacon, cut into small pieces
  • 2 tsp of sugar (more or less after you taste, it depends on the tomatoes)
  • Fresh ground pepper and kosher salt to taste

DIRECTIONS:

  1. Put the first 5 ingredients into a large stockpot on the stove-top.
  2. Bring to a boil and reduce the heat to simmer, stir all together until well combined.
  3. Simmer for at least one hour, 2 hours really brings out the flavor.
  4. Add the sugar and season with salt and pepper to your taste.

To use your crock pot repeat the steps above. Set your pot to low for 4 hours.

BUTTERMILK BISCUITS..and failed fried chicken!

Til next time,

Ciao xoxo

Viki D

 

 

MOTHER NATURE IS BI-POLAR

Is anybody else out there tired of the cold and rain? I guess in some areas you folks are still getting snow. Mother Nature is going through naturepause or something. Seriously, I’m on the verge of needing medication or another vacation on an island somewhere.

I had to light a fire because it’s damp and cold. There’s not much else to do since I’m stuck inside. I said to myself, why not make some bread? So that’s what I’m doing. I’m going to make a loaf of Egg Bread EGG BREAD or CHALLAH and I think I’ll make some of my grandmothers yeast rolls Grandmom Minnie’s Yeast Rolls.

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I love to bake bread. It makes the whole house smell so inviting and warm. It also reminds me of my grandmother’s kitchen when I was little. It’s amazing how certain scents evoke such pleasant memories. Like the smell of a rose; it reminds me of my mother. It’s one of those days for reminiscing.

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Know what goes good with homemade bread? Why soup of course! It’s doesn’t matter what kind. It just has to be good and one of your favorites. I have several I’ve posted, one of my favorites is vegetable soup. WEEKEND IN ANNAPOLIS and Vegetable Soup. I love to make it in my Instant Pot. Of course if you are a good planner, the Crock Pot is also a great method.

I’m praying for mother nature and I ask that you do too. Maybe if we all pray real hard she will come out of her funk.

Send me some of your favorite soup recipes. Nothing better than a tried and true recipe that has been passed down. Keep smiling and find some sunshine inside. Bake a loaf of bread or make a recipe that brings back good memories.

Til next time,

Ciao xoxox

Viki D

BLACK BEAN SOUP

Do you like soups? I absolutely love them! I am a particular fan of bean soups. Maybe because both of my Grandmother’s made them all the time. They were economical and made a lot to pass around. They are also filling. Add a side salad and some hot bread and your eating like Kings and Queens in my opinion.

My black bean soup has evolved over the years. I like Turkey Kielbasa in mine. My daughter likes to put shrimp in hers. Chorizo sausage is also killer in this. Whatever your addition is, the base is easy and will allow you to put whatever you want in it.

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This was a particular go to when the kids were younger and especially at Halloween. I could fill them up quickly and send them out the door to Trick of Treat. They left with a full and warm belly before the fun began. They all love it to this day.

This soup is big on the flavor train.  We like to top ours with some grated cheese, sour cream, and a bit of chopped green onion. If you’re a bean soup fan this one is worth trying. As with all soups, if you have any left over, it’s better the next day. I hope you like it!

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BLACK BEAN SOUP

  • Servings: 6-8
  • Difficulty: easy
  • Print

Ingredients:

  • 1 T Olive Oil
  • 1 medium onion, small chop
  • 3 clove garlic, minced or grated
  • 8 cans of black beans
  • 1 1/2 quarts of chicken stock
  • 1 T ground cumin
  • 1/4 t cayenne pepper
  • Salt and pepper to taste
  • 1 lb Kielbasa, cut in half and chopped into half moons

Directions:

  1. Saute the onion in the olive oil over medium heat until translucent.
  2. Add the garlic and continue to saute until it is fragrant, being careful not to let it burn.
  3. Add the cumin, cayenne, and season with salt and pepper.
  4. Add 4 cans of beans and mash with a potato masher.
  5. Drain and rinse the other 4 cans of beans and add to the pot.
  6. Add the chicken stock.
  7. Reduce the heat to a low simmer and cook for 1 to 1 1/2 hours. Stir it frequently to prevent sticking and burning.
  8. Add the kielbasa and cont to cook until it is heated through. *(if using another meat cook it prior to adding)

Serve with your favorite grated cheese, sliced green onion, and sour cream. I also like to add a little hot sauce to mine for an added kick. This easily doubles for a larger crowd. It can also be halved for a smaller portion.

Til next time,

Ciao xoxo