Slow Cooker Calico Bean Soup The Best Recipes

Sunday, April 12, 2015

Slow Cooker Calico Bean Soup

"This very hearty soup is easy and can be adjusted relying on what meat bones you can have handy. This is a brilliant way to deplete any left over roast from a previous meal. We used a bone from a leg of lamb and a red meat rib roast at first cooked at the charcoal grill for a own family excursion party, and the taste changed into rather wealthy. Serve with crusty bread."

Ingredients :

1 (16 ounce) package deal dried army beans
1 meaty beef roast bone
2 (14.Five ounce) cans peeled and diced tomatoes
1 1/2 cups red wine
3 tablespoons dried minced onion flakes
1 tablespoon dried parsley
1 teaspoon paprika
1 tablespoon celery seed
2 bay leaves
1 teaspoon seasoned salt
1 tablespoon garlic powder
1 teaspoon white sugar
half teaspoon ground black pepper
1 pinch beaten red pepper flakes
water to cowl

Instructions :

Prep : 5M	Cook : 9M	Ready in : 12H

Soak the beans in water in a single day, rinse nicely and drain.
In a gradual cooker, combine the soaked beans, meat bones, tomatoes, purple wine, parsley, paprika, celery seed, bay leaves, seasoned salt, garlic powder, sugar, floor black pepper and crushed crimson pepper flakes. Add water to cover.
Cook on low setting for three to four hours, or until beans are tender. Remove the bones and strip and shred any meat from the bones. Discard the bones and return the beef to the slow cooker. Allow to warmth through.

Notes :

Try using a Reynolds® sluggish cooker liner in your slow cooker for simpler cleanup.

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