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Prep Time: 25 Minutes Cook Time: 660 Minutes |
Ready In: 685 Minutes Servings: 6 |
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Great soup to start the night before or early in the morning. If you prefer a thicker soup, mash some of the beans before adding the tomatoes. Taco seasoning and bacon, add a nice touch for this cool weather soup. Ingredients:
1 1/4 cups mixed dried beans |
5 cups water |
1 onion, chopped |
3 cups water |
4 slices fried bacon, crumbled |
1 (1 1/4 ounce) envelope taco seasoning |
2 (14 1/2 ounce) cans diced tomatoes, undrained |
Directions:
1. Place dried beans in a large stockpot, and cover with 5 cups water.
2. Cover pot and bring to a boil, and cook an additional 2 minutes over high heat.
3. Remove pot from heat and allow to stand, covered for 1 hour. Return pot to stovetop and cook covered for 2 1/2 - 3 hours, or until beans are tender, and drain.
4. Combine cooked beans onion, 3 cups water, bacon, and taco seasoning in a slow cooker.
5. Mix well.
6. Cook on low 8-10 hours.
7. Add tomatoes, stir well, and cook an additional 30 minutes.
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