I used my 2-Quart slow cooker, but a 3- or 4-Quart should work too.
Put the baked beans, onion, celery, tomatoes, water and chili powder in the slow cooker. Stir to combine.
Cover and cook on LOW for 6 to 8 hours or on HIGH for 4 to 6 hours, until the vegetables are tender.
Leave as is, or for a slightly thicker soup, use your potato masher to mash some of the beans, until you achieve desired consistency.
Add salt and pepper to taste.
Recipe Notes
Serving size: 1 cupClick here to see your WW PersonalPoints for this recipe and track it in the WW app or site.3*SmartPoints (Green plan)3*SmartPoints (Blue plan)3*SmartPoints (Purple plan)3*PointsPlus (Old plan)
Nutrition Facts
Slow Cooker Baked Bean Soup Recipe
Amount Per Serving (1 cup)
Calories 141Calories from Fat 36
% Daily Value*
Fat 4g6%
Carbohydrates 21g7%
Fiber 5g20%
Protein 5g10%
* Percent Daily Values are based on a 2000 calorie diet.