Crock Pot Multi Bean Soup

• Produce

  • 6 cloves Garlic
  • 1 Jalapeno
  • 1 Onion, large
  • 1 15 oz can Tomatoes

• Canned Goods

  • 1 20 oz bag Hambeens 15 bean soup
  • 32 oz Vegetable broth, low-sodium

• Baking & Spices

  • 1 tsp Chili powder
  • 1/2 tsp Garlic salt
  • 1 tsp Pepper
  • 1 tsp Salt

• Liquids

  • 3 cups Water

• Other

  • 1 10 oz can Rotel®

Found on greatgrubdelicioustreats.com

Ingredients

• 20 oz bag of HamBeens® 15 Bean Soup
• 32 oz vegetable Broth, low sodium
• 3 cups water
• 1 large onion, chopped
• 6 cloves garlic, chopped/minced
• 1 jalapeño, diced (remove seeds if you do not want it spicy)
• 1 15 oz can diced tomatoes
• 1 10 oz can Rotel®
• 1 tsp chili powder
• 1 tsp pepper
• 1 tsp salt
• ½ tsp garlic salt, optional

Directions

• Sort and remove any debris from beans.
• Soak beans in 6 cups water overnight.
• Drain, rinse beans and add to crock pot.
• Pour vegetable broth and water into crock pot.
• Add onions, garlic, jalapeño, diced tomatoes, and Rotel®
• Sprinkle chili powder and pepper over beans, stir.
• Cook on high for 7-8 hours.
• Add salt and garlic salt in the last hour of cooking.