Slow Cooker Baked Bean Soup Recipe
Super simple with just 5 ingredients, this slow cooker baked bean soup is easy, healthy and deliciously satisfying.
Servings: 6
Calories: 141
Ingredients
- 2 cups baked beans
- 1/2 cup chopped onion
- 1/2 cup chopped celery
- 1 can (10 ounces) mild diced tomatoes with chiles
- 2-1/2 cups water
- 1 heaping teaspoon chili powder
Instructions
- 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
Nutritional Estimates Per Serving (1 cup):
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 141
Calories from Fat 36
% Daily Value*
Fat 4g6%
Carbohydrates 21g7%
Fiber 5g20%
Protein 5g10%
* Percent Daily Values are based on a 2000 calorie diet.