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Slow Cooker Baked Bean Soup

6 Servings Recipe By

Ingredients

  • 15 ounces Kidney (Dark Red) Beans, Canned
  • 1 cup dice Onion
  • 1 cup dice Carrot
  • 3 teaspoons Dijon Mustard
  • 2 tablespoons Molasses
  • 1 tablespoon Soy Sauce
  • 2 teaspoons Apple Cider Vinegar
  • 1 tablespoon Chili Powder
  • 15 ounces Diced Tomatoes, Fire Roasted
  • 2 cups Water
  • 1/8 teaspoons Salt

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = about 1 cup
  • 117 Calories
  • 1g Total Fat
  • 0g Sat Fat
  • 0g Trans Fat
  • 0mg Cholesterol
  • 622mg Sodium
  • 23g Total Carb
  • 5g Fiber
  • 10g Total Sugars (Includes 5g Added Sugars)
  • 5g Protein
  • 1 WW Freestyle

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

Visit Stephanie O'Dea for same day cooking instructions.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Combine all ingredients in slow cooker.
  2. Cook on low for 7-8 hours or on high for 4-5 hours.
  3. Just before serving, remove a cup of liquid and blend in blender.
  4. Add back to slow cooker as this will thicken up the soup.
  5. Allow to cool.
  6. Divide among indicated number of freezer bags. Label and freeze.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
  2. Reheat in microwave for 60-90 seconds or until heated through.

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