Slow Cooker Kitchen

Crock Pot Baked Beans

In This Article (click headings to jump)

1 So Simple and So Yummy!
2 Super Simple Does Not Mean Boring!
3 Simple Just Might Be Better Most Times
4 Homemade & From Scratch Ingredients
5 Crock Pot Baked Beans Ingredients:
6 Instructions:
7 Recipe
8 Crock Pot Baked Beans
9 Ingredients
10 Instructions

So Simple and So Yummy!

I finally figured it out! I’ve been working for quite some time to figure out a really good crock pot baked bean recipe…and I finally did!

I know its just beans but it works really great with these Best-Ever Slow Cooker Ribs Recipe and Steakhouse Mac & Cheese. The coolest part is I made them all in one meal.

Just bing, bang, boom! It wasn’t like I wasn’t trying, I was. It just all worked out for one heck of a delicious meal and the slow cooker cooked 2 of the 3 items.

That meant less than an hour all in all for a delicious meal that was 1/3 the price of a steakhouse AND we didn’t have to drive an hour to get to them either. Yes, I live rurally enough it takes an hour to get to a decent steakhouse.

But no longer! I can do it here and not need to leave…unless I want to :)

Super Simple Does Not Mean Boring!

This Meal Was Why I made the Beans!

This was a red letter day. I am NOT tooting my own horn here. I'd had several epic fails before I got any one of these recipes right. The red letter part was simply 'cause it ALL worked out in one day!

Yes, I did a happy dance. Yes, everyone love everything. Yes, I've got all the recipes :)

Better than Steakhouse Slow Cooker Ribs
Steakhouse Mac & Cheese
Slow Cooker “Cheater” Rolls (not pictured but part of the meal)

Simple Just Might Be Better Most Times

Have you ever noticed that sometimes the simplest recipes are the best? I’ve made some stuff that once I started listing out the ingredients I think…why? Just why?

I get that some people want to eat whole foods and not have anything processed. And that’s totally cool. I personally know how to do that and do at times.

But alas, since I haven’t been ubber brilliant and created a time machine or anything…there are only so many hours in the day. And since that’s the case my choice of shortcuts was canned beans and premade barbecue sauce.

Homemade & From Scratch Ingredients

Can you make your own barbecue sauce? Absolutely. Do I have a recipe? Nope. I’ve never been able to make one that I liked as good as KC Masterpiece.

Can you use dried beans? You betcha! I do this one all the time. It’s just a time saver to do canned beans and I didn’t think of side dishes ‘til the morning of.

If you decide to use dried beans just follow these steps.

Using Dried Beans

Measure out ½ the amount of beans you’ll need and rinse them well. For this recipe that’s 2 ¼ to 2 ½ cups of dried beans.

This recipe calls for 3 cans of beans. I used three different kinds and I’m sure that changes up the taste a bit but it isn’t necessary. You can just use one kind of dried bean if you like…or two…or eight.

You just need to between 4 ½ and 5 cups when you’re done. I don’t have an exact because neither do cans of beans. Nothing seems ever to be exact anymore. Totally depends on the brand.

Toss them in the crockpot insert and add 2 to 3 times the amount of water as dried beans. Cover and allow to sit overnight.
The next morning, rinse them very well in a colander, preferably twice.

That twice part isn’t absolutely necessary but I think they sometimes smell weird if you don’t. I’m not sure why, it could be they’re trying to begin the sprouting process.

Wash and dry your crock pot insert and spray, oil or butter it liberally.
Continue with recipe using pre-soaked, dried beans but add ¾ cup water to the recipe.

So…without further ado ;) this crock pot baked bean recipe IS very easy. It only takes 7 ingredients if you make it exactly like mine…5 if you use one kind of bean. You then toss them in and forget about them for the day. It really can’t get much simpler than that!

I hope you like the recipe. Let me know!

Crock Pot Baked Beans Ingredients:

1 can black beans
1 can pinto beans
1 can red beans
1 medium onion, diced
1 ½ cups barbecue sauce (I used KC Masterpiece original)
½ teaspoon liquid smoke (optional)
2 teaspoons minced garlic

Instructions:

Spray, oil or butter the crockpot insert. Don’t skip this part with beans. Epic fail if you do. It won’t affect the taste of the beans but it can damage the coating on your crockpot insert. True story…I’ve had it happen twice.
Pour everything in the slow cooker and stir it up well.
Cover and cook on low for 6 to 7 hours (high for about 3 to 3 1/2).

Don't forget...this recipe is ubber delicious paired up with:

The ribs are made in a second slow cooker. So's the bread. The mac and cheese is made in a cast iron skillet. If you don't own that many crockpots (yeah, yeah I do) you can make the beans ahead of time and toss them in the refrigerator. The ribs too, they just don't go in the broiler before hand. You'll get what I mean when you check out the recipe...

I’m sure I could figure out the crockpot for the mac and cheese but why? It’s really good just like it is. I hate to mess with success once I get it figured out. I may give it a shot one day, but I’m in no rush :)

Again, let me know what you think of the baked beans recipe…and also Happy Crockin’!

Scroll down for the Pinnable & Printable for this Crock Pot Baked Beans Recipe

Recipe

Crock Pot Baked Beans

SlowCookerKitchen.com

A delicious meal with little effort, less costs and no wait line! Crock Pot Baked Beans paired with our Slow Cooker Ribs Recipe and Steakhouse Mac & Cheese.

Print Recipe Pin Recipe

Course Side Dish

Ingredients

1 can black beans
1 can pinto beans
1 can red beans
1 medium onion diced
1 ½ cups barbecue sauce I used KC Masterpiece original
½ teaspoon liquid smoke optional
2 teaspoons minced garlic

Instructions

Spray, oil or butter the crockpot insert. Don’t skip this part with beans. Epic fail if you do. It won’t affect the taste of the beans but it can damage the coating on your crockpot insert. True story…I’ve had it happen twice.
Pour everything in the slow cooker and stir it up well.
Cover and cook on low for 6 to 7 hours (high for about 3 to 3 1/2).

Tried this recipe?Let us know how it was!

Slow Cooker Gumbo

In This Article (click headings to jump)

1 If You’ve Never Had Gumbo, You’re in For a Treat!
2 Scroll down for the Printable & Pinnable's for this recipe...
3
4 Recipe
5 Slow Cooker Gumbo
6 Ingredients
7 Instructions

If You’ve Never Had Gumbo, You’re in For a Treat!

This isn’t your average soup or stew. This is authentic Cajun food without the heat. It's just adapted a bit for the crock pot!

Again, this recipe isn't "hot". It's a bit spicy but not "hot". If you want that just add a couple tablespoons of Louisiana hot sauce to the recipe at the end. Better yet, set the bottle on the table, then everyone wins.

You need to do a little babysitting for a 20 minute stove session and the roux. No worries though. That 20 minutes you're standing there is worth the end results.

You won’t be wasting that time the roux’s cooking either. You can chop your veggies. You’ll just need to stir what's on the stove every minute or so.

Some slow cooker gumbo recipes don’t call for roux. Epic mistake. There is no REAL gumbo without roux.

I’m not a gumbo snob or anything. Don’t think that. I just know. I was raised in Louisiana and I’ve made pot after pot of this stuff. Roux just makes it tons better.

NOW...that being said. Do I always make roux? Absolutely not!

If this was "real" roux it would need to be stirred constantly...over the stove...for 45 minutes to an hour. Been there, done that...and would probably rather not eat. So this one is semi-authentic, just so you know.

Give this yummy, "semi-authentic" recipe a shot. Let me know what you think!

And as always Happy Crockin!

Scroll down for the Printable & Pinnable's for this recipe...

Recipe

Slow Cooker Gumbo

SlowCookerKitchen.com

Print Recipe Pin Recipe

Prep Time 30

Cook Time 8

Total Time 8 30

Course Soup

Ingredients

1/3 cup all-purpose flour
1/3 cup butter not margarine
3 cups chicken broth
2 cans diced tomatoes 14.5 ounce
1 small can tomato paste
1 bell pepper chopped
1 medium onion chopped
2-3 ribs of celery chopped
1 1- pound bag of okra
1 tablespoon minced garlic
1 pound sausage link cut into ½ inch pieces
1 pound chicken raw or cooked, doesn’t matter, cut into cubes or shredded
¾ to 1 pound medium shelled, deveined shrimp
1 tablespoon Cajun seasoning
¼ teaspoon cayenne pepper
2 bay leaves
Salt and Pepper to taste

Instructions

Melt the butter in a cast iron skillet over medium-low heat.
While it’s melting use a separate canister and mix the water and bouillon & set aside.
Slowly sprinkle in the flour and stir well as you go.
Stir constantly for 2 to 3 minutes ‘til the mixture turns golden brown.
Very slowly add the bouillon water, stir constantly ‘til well incorporated.
Now, butter or oil your slow cooker insert…clean-up’s easier this way J
Turn heat to low and allow to cook while you chop all your veggies and toss in everything else, except the shrimp, in the slow cooker. Just make sure and stir it every couple minutes.
Once you’ve everything tossed in the slow cooker and your roux is thick and bubbly, pour the roux mixture over the top.
Stir well, cover and cook on low for 6 to 8 hours if any of the meat was raw. If you used precooked chicken, you can get away with 3 to 4 hours.
About 30 minutes before serving turn the heat to high. Toss in the shrimp. Stir and cover again. Cook another 30 to 45 minutes. The shrimp with tell you when it’s done. If you use precooked shrimp, it just needs to be warm.
Salt and pepper to taste then just serve this truly excellent dish with cooked rice and a side of cornbread.

Tried this recipe?Let us know how it was!

5 Ingredient Crock Pot Potato Soup

Today, we're diving headfirst into a culinary adventure that's all about simplicity, comfort, and downright deliciousness. Imagine this: you're in the cozy embrace of your kitchen, the tantalizing aroma of creamy potato soup wafting through the air, and all you needed was five, yes, just five ingredients! Welcome to the world of 5-Ingredient Crock Pot Potato Soup, where we'll show you how to whip up a bowl of warmth that'll have you coming back for seconds, thirds, and maybe even fourths!

Picture this: it's a chilly winter day, and you're looking for the ultimate comfort food that's both easy and satisfying. You glance at your pantry and see cans of potatoes, mushrooms, a package of crispy bacon, and cream of mushroom soup. Plus, some milk – it could be half & half, heavy cream, or any combination that tickles your taste buds. Guess what? You're just moments away from a delightful meal that's creamy, hearty, and guaranteed to make your taste buds do a happy dance.

But wait, there's more! We're not just throwing together a bunch of ingredients here; we're crafting a culinary masterpiece with the elegance of a gourmet chef and the ease of a weeknight dinner. Whether you're a seasoned chef or a kitchen novice, this recipe's got you covered. Worried about prep time? Don't be – it's minimal. Concerned about complicated steps? Fret not – it's as easy as mixing, mashing, and letting your trusty crock pot do the rest.

Now, you might be wondering, "What about all those fancy toppings and extra creaminess?" We've got you covered. You can go all-out and add some shredded cheese, green onions, or even a dollop of cream cheese if you're feeling extra indulgent. It's the little things that turn a good potato soup into an extraordinary one.

So, whether you're battling a cold day, craving a heartwarming meal, or just in the mood for some soul-soothing soup, this 5-Ingredient Crock Pot Potato Soup is the answer to your culinary dreams. Stick with us as we take you on a flavorful journey through this recipe, sharing tips, tricks, and the best ways to enjoy this creamy delight. Get ready for a taste sensation that's so simple yet so spectacular!

20 Years of Add-Ins

I've been making this recipe on and off for almost 20 (yes, count em) years. And we've changed it up and added lots of stuff over the years. Not because of boredom but more so because of those "what's in the pantry" moments. That same girl is now 24 with a family of her own. Last time I remembered to ask she still makes it.

You can make multiple substitutions or you can toss it all in the slow cooker and see what you'll come up with.

Carrots and celery diced are great additions to sneak in veggies.
Adding fresh spinach 30 minutes before serving adds a completely different, delicious flavor.
Using only milk makes the soup thinner and better for Summer and Spring.
Using more cream thickens the soup for a chilly Fall or Winter main course.
Adding boxed potato flakes will thicken it up if you get it too thin.
Caramelizing the onions adds a deep, rich flavor. You can even make them ahead in the crockpot and freeze for later.
Diced ham or chicken can both substitute for the bacon bits.

Try it! Let us know what version you make and how it turns out! We'd love to know :)

Freezer Meal Magic! Turn Your Crockpot Potato Soup into a Freezer Meal

You can turn your 5-Ingredient Crock Pot Potato Soup into a freezer meal, and it's a game-changer for busy days! Freezing it before or after cooking both work like a charm, depending on your preference and schedule. Now, let's get into the nitty-gritty with a Freezer Meal Magic H2 tag.

Freezer Meal Magic: So, here's the lowdown on how to prep your potato soup for the freezer, whether you want to freeze it before or after cooking:

Freeze Before Cooking (Classic Freezer Meal)

Cut up all your ingredients as per the recipe, including the canned potatoes, mushrooms, and bacon.
Toss them into a freezer-safe bag, making sure it's airtight to prevent freezer burn.
Don't forget to label the baggie with the date and contents.
Remove as much air as possible from the bag before sealing it.
Your 5-Ingredient Crock Pot Potato Soup can be safely stored in the freezer for up to 3 months.

Freeze After Cooking (Pre-Cooked Freezer Meal)

Cook your potato soup following the recipe's instructions.
Allow it to cool completely before portioning it into freezer-safe containers or bags.
Remember to label with the date and contents.
If you're using bags, squeeze out as much air as possible before sealing.
Your pre-cooked potato soup can be frozen for up to 3 months as well.

No matter which method you choose, it's a good idea to defrost your frozen soup in the refrigerator overnight before cooking it the next day. This ensures that it heats up evenly and retains its creamy texture, whether you're using a slow cooker, Instant Pot, stovetop, oven, or grill. Enjoy the convenience of a homemade, freezer-friendly meal that's ready whenever you need it!

Alternative Ways to Cook 5-Ingredient Potato Soup

Alternative Cooking Methods

Instant Pot
Stove-top
Oven-baked
Grill (not recommended)

Instant Pot 5-Ingredient Potato Soup

If you're looking for a quicker way to enjoy your 5-Ingredient Crock Pot Potato Soup, the Instant Pot is your best friend. This trusty kitchen gadget can transform your meal in a fraction of the time. Here's how to do it:

Set your Instant Pot to the "Sauté" mode and cook the bacon until it's crispy.
Add in the onions and garlic (if you're using them) and sauté until they're fragrant.
Pour in the canned potatoes, mushrooms, cream of mushroom soup, and milk.
Close the lid, set the Instant Pot to "Pressure Cook" on high, and cook for 10 minutes.
After the cooking cycle, allow for a natural release for 10 minutes, then quick release any remaining pressure.
Open the lid, give it a good stir, and you're ready to serve!

Simple Stove-top Potato Soup Recipe

Sometimes, you just want that old-school feel of simmering a pot on the stove. No worries; you can still have your creamy potato soup. Here's how:

In a large pot, cook the bacon until crispy. Remove it and set it aside.
In the same pot, sauté the onions and garlic until they're aromatic.
Add in the canned potatoes, mushrooms, cream of mushroom soup, and milk.
Let it simmer on medium-low heat for about 20-25 minutes, stirring occasionally.
Once it's heated through and the flavors have melded, crumble the crispy bacon on top.
Serve it up, and enjoy your stovetop version!

Oven-baked Winter Wonder Potato Soup Recipe

Looking for that comforting baked flavor? You can totally achieve it with your potato soup. Here's how:

Preheat your oven to 350°F (175°C).
In an oven-safe pot or Dutch oven, cook the bacon until it's nice and crispy.
Add in the onions and garlic (if you're using them) and sauté until they're aromatic.
Stir in the canned potatoes, mushrooms, cream of mushroom soup, and milk.
Cover your pot and place it in the preheated oven.
Bake for about 30-35 minutes until everything is heated through and oh-so-delicious.
Sprinkle that crispy bacon on top before serving, and enjoy the oven-baked goodness!

Simple Side Dishes for Slow Cooker Potato Soup

Let's talk about those delightful side dishes that'll elevate your 5-Ingredient Crock Pot Potato Soup experience to a whole new level of deliciousness! Here are a few simple side dish ideas that pair perfectly with your creamy potato soup:

1. Garlic Bread: Picture warm, toasted slices of garlic-infused bread. They're like cozy companions for your soup, and that crispy, garlicky goodness will have your taste buds dancing in delight. It's a classic combo for a reason!

2. Side Salad: A crisp, fresh salad is like a refreshing interlude between spoonfuls of soup. Choose your favorite greens, toss in some colorful veggies, and drizzle with your go-to dressing. The contrast of textures and flavors is a match made in culinary heaven.

3. Grilled Cheese Sandwich: Ah, the beloved grilled cheese sandwich. Pairing one of these golden, cheesy delights with your potato soup is like a match made in comfort food heaven. The melty cheese and crispy bread are perfect for dunking into your creamy soup. It's a combo that'll make you smile with every bite.

So, whether you're a fan of garlicky bread, crisp salads, or classic grilled cheese, these side dishes will make your potato soup experience even more enjoyable. Enjoy your cozy, comforting meal!

Printable 5-Ingredient Potato Soup Recipe - Slow Cooker, Instant Pot, Stovetop, Freezer

Recipe

Crock Pot Potato Soup

SlowCookerKitchen.com

This is a quick and easy crock pot potato soup recipe. Sprinkle with either bacon bits or shredded cheese to serve. A great crowd pleaser.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 5

Cook Time 8

Total Time 8 5

Servings servings

Ingredients

4 15- ounce cans potatoes sliced, diced, or whole
1 10- ounce can mushrooms
1 package bacon cooked and crumbled; or substitute purchased real bacon bits
2 10.5- ounce cans cream of mushroom soup or any type of cream soup
2 to 4 cups whole milk half & half, heavy cream or any combo of them
1 cup onions diced and optional
6 cloves garlic optional
Shredded cheese optional

Instructions

Slow Cooker

Spray, oil, or butter your crock pot insert, or use a liner for easy cleanup.
Open all your cans but don't drain them.
Pour all the ingredients into the crock pot insert.
Use a potato masher and mash up about half the potatoes. Stir well.
Cover and cook on low for 6-8 hours or high for 3-4 hours.

Instant Pot

Set your Instant Pot to the "Sauté" mode and cook the bacon until crispy.
Add in the onions and garlic (if using) and sauté until fragrant.
Pour in the canned potatoes, mushrooms, cream of mushroom soup, and milk (add 1 cup of chicken or vegetable broth for pressure cooker only).
Close the lid, set the Instant Pot to "Pressure Cook" on high, and cook for 10 minutes.
After the cooking cycle, allow for a natural release for 10 minutes, then quick release any remaining pressure.
Open the lid, give it a good stir, and serve.

Stove-Top

In a large pot, cook the bacon until crispy. Remove and set aside.
In the same pot, sauté the onions and garlic (if using) until aromatic.
Add in the canned potatoes, mushrooms, cream of mushroom soup, and milk.
Let it simmer on medium-low heat for about 20-25 minutes, stirring occasionally.
Once heated through and flavors melded, crumble the crispy bacon on top.
Serve your stovetop version.

Oven-Baked

Preheat your oven to 350°F (175°C).
In an oven-safe pot or Dutch oven, cook the bacon until crispy.
Add in the onions and garlic (if using) and sauté until fragrant.
Stir in the canned potatoes, mushrooms, cream of mushroom soup, and milk.
Cover the pot and place it in the preheated oven.
Bake for about 30-35 minutes until heated through.
Sprinkle crispy bacon on top and serve.

Freezer Meal

Follow any of the above cooking methods but before cooking, store in an airtight container or freezer-safe bag for up to 3 months. Defrost in the refrigerator overnight before reheating.

Notes

Enjoy with a side of garlic bread, a crisp side salad, or a grilled cheese sandwich.
Optional toppings: shredded cheese, green onions, or cream cheese.

Pro Tips:

For extra flavor, add a pinch of black pepper and a dash of garlic powder.
Garnish with freshly grated parmesan cheese before serving for an extra layer of richness.

Tried this recipe?Let us know how it was!

Q&A Section: Your Top Questions on 5-Ingredient Crock Pot Potato Soup

Q1: What makes this potato soup recipe so easy? A1: This 5-Ingredient Crock Pot Potato Soup is a breeze because it relies on simple, accessible ingredients like canned potatoes, mushrooms, bacon, cream soup, and milk. You can toss everything into your slow cooker, and it practically makes itself!

Q2: Can I use russet potatoes instead of canned potatoes? A2: Absolutely! If you prefer fresh potatoes, swap the canned ones for diced russet or Yukon Gold potatoes. Just make sure to adjust the cooking time as fresh potatoes may take a little longer to become tender.

Q3: How can I make this potato soup extra creamy? A3: To achieve an extra creamy texture, you can stir in a dollop of sour cream towards the end of cooking. It adds a rich, velvety touch to your soup.

Q4: What are some favorite toppings for loaded baked potato soup? A4: Loaded baked potato soup is all about the toppings! Try crispy bacon bits, shredded sharp cheddar cheese, sliced green onions, and a dollop of sour cream. It's a flavor explosion.

Q5: Can I use an immersion blender to smooth out the soup? A5: Sure thing! If you prefer a smoother consistency, use an immersion blender to blend a portion of the soup while it's in the slow cooker. Just be cautious not to over-blend; a little texture is nice.

Q6: Can I find all the ingredients at a regular grocery store? A6: Yes, you can find all the ingredients for this recipe at your local grocery store. No need for a special trip to a gourmet market.

Q7: How long should I cook this soup if I'm in a hurry? A7: If you're pressed for time, you can cook this soup on the high setting in your crock pot for 3-4 hours. It'll still turn out deliciously.

Q8: Can I make this soup ahead of time for a busy day? A8: Absolutely! This potato soup is a perfect make-ahead meal. You can prepare it the night before or even freeze it for a future date. Just remember to defrost if you're freezing it before cooking.

Q9: What's the secret ingredient that makes this soup so flavorful? A9: The secret ingredient is the combination of cream of mushroom soup and bacon. They add an incredible depth of flavor to the soup that makes it taste like it simmered all day long.

Q10: Can I serve this soup with crusty bread? A10: Absolutely! A slice of warm, crusty bread pairs beautifully with this hearty potato soup. It's perfect for soaking up every last drop of deliciousness.

Q11: What's the best way to store leftovers? A11: Store any leftover soup in an airtight container in the refrigerator for up to 3-4 days. You can also freeze it for longer storage, as mentioned earlier.

Q12: Is this recipe suitable for vegetarians? A12: While the original recipe includes bacon, you can easily make it vegetarian by omitting the bacon or using a vegetarian bacon substitute. Additionally, you can use vegetable stock instead of chicken stock to make it completely meat-free.

Q13: Can I adjust the spiciness of this soup? A13: Absolutely! To add a little kick, consider sprinkling some red pepper flakes or a dash of hot sauce when serving. Adjust the amount to suit your preferred level of spiciness.

Q14: Can I make this soup with extra cheese? A14: Of course! If you're a cheese lover, feel free to add extra sharp cheddar cheese to your heart's content. It'll make your soup even more indulgent.

Q15: What's the best time of year to enjoy this potato soup? A15: This potato soup is fantastic year-round. It's especially cozy on cold winter days, but it's equally satisfying on a crisp fall evening or even as a lighter summer dinner.

Got more questions? Feel free to ask, and we'll keep the potato soup conversation going!

Crock Pot Chicken Soup

In This Article (click headings to jump)

1 Delicious Leftover Crock Pot Chicken Soup
2 You Can Freeze This Without Issue
3 Ingredients:
4 Instructions:
5 Scroll Down for the Pinnable & Printable for this recipe.
6
7 Recipe
8 Crock Pot Chicken Soup
9 Ingredients 1x2x3x
10 Instructions
11 Check out the listing below for more yummy slow cooker recipes!

Delicious Leftover Crock Pot Chicken Soup

This is a super simple crock pot chicken soup. It was created to avoid waste. Because quite frankly...why waste it?

We hadn't been to the grocery for a while and had carrots and celery in the crisper that had seen better days. And there were a few potatoes left in the bin...plus I've got dried beans hanging in the pantry almost always. So that and a bit of leftover (or raw) chicken... and supper went in the crockpot.

If you don't think you have enough to make up soup just cut it up and toss it in a freezer bag. Date it and wait 'til you DO have enough stuff. I wouldn't leave it in the freezer over a month without blanching it but you'll probably have plenty of "stuff" by then. Then you can soak a couple cups of beans overnight OR open a can of beans in the morning and toss it all together.

You Can Freeze This Without Issue

If you are actually planning out freezer meals you'll probably like the taste and texture of red potatoes better. They tend to freeze better. But that wasn't what I had on hand, nor was this little endeavor pre-planned.

It made a really tasty soup in the end. I hope you like it. Give it a shot or make up your own. Let us know your results!

Ingredients:

I make this sort of leftover soup a lot. You need about 2 cups of meats, 4 to 6 cups of vegetables, 2 to 3 tablespoons of bouillon and 5 to 8 cups of water. Plus spices and for us ALWAYS garlic. There really isn't an exact science here. It usually turns out pretty good and you don't have food going to waste either.

A quick note. IF you use beans they either need to be leftovers that are already cooked or canned. If you want to use dry beans they'll need to be cooked overnight before you make this (or any) soup. I've made this mistake before...it's pretty crunchy and gross.