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Slow Cooker Baked Bean Soup
A YEAR OF SLOW COOKING11Ingredients
40Minutes
310Calories
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Ingredients
US|METRIC
6 SERVINGS
- 15 oz. white kidney beans (or pinto beans, if you are going to use dry, pre-soak 2/3 cup overnight, and then cook until beans are soft--no need to drain canned beans)
- 1 cup diced onion (finely, I used 2 minis)
- 1 cup carrot (diced)
- 3 tsp. Dijon mustard
- 2 Tbsp. unsulphured molasses
- 1 Tbsp. soy sauce (we use gluten free)
- 2 tsp. apple cider vinegar
- 1 Tbsp. chili powder
- 14.5 oz. fire roasted tomatoes (and juice!)
- 2 cups water
- salt (to taste before serving)
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NutritionView More
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310Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories310Calories from Fat10 |
% DAILY VALUE |
Total Fat1.5g2% |
Saturated Fat0g0% |
Trans Fat |
Cholesterol |
Sodium410mg17% |
Potassium1710mg49% |
Protein19g |
Calories from Fat10 |
% DAILY VALUE |
Total Carbohydrate58g19% |
Dietary Fiber14g56% |
Sugars7g |
Vitamin A80% |
Vitamin C15% |
Calcium25% |
Iron45% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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