Slow Cooker Bean Soup

Name: Slow Cooker Bean Soup
Total time: 25680 s
Cuisine: American
Ingredients: 1 pound medium dried beans; 6 1/3 cups water (1 1/2 liters); 5 1/3 ounces grated tomato (150 grams); 2 tablespoons tomato paste; 2 tablespoons ketchup; 1/2 teaspoon sugar; 1 large onion, finely chopped; 2 carrots, finely chopped; 3-4 celery tops; 1 wine glass of olive oil; salt; pepper

Rozana200406 @cook_8471543

A few more secrets

In the last hour, I turned it to high for a thicker consistency. Set it up at night with reduced power for more savings and wake up to a ready meal!

A few more secrets

In the last hour, I turned it to high for a thicker consistency. Set it up at night with reduced power for more savings and wake up to a ready meal!

Rozana200406 @cook_8471543

A few more secrets

In the last hour, I turned it to high for a thicker consistency. Set it up at night with reduced power for more savings and wake up to a ready meal!

A few more secrets

In the last hour, I turned it to high for a thicker consistency. Set it up at night with reduced power for more savings and wake up to a ready meal!

Saved

Ingredients

428 Minutes

1 poundmedium dried beans
6 1/3 cupswater (1 1/2 liters)
5 1/3 ouncesgrated tomato (150 grams)
2 tablespoonstomato paste
2 tablespoonsketchup
1/2 teaspoonsugar
1large onion, finely chopped
2carrots, finely chopped
3-4celery tops
1wine glass of olive oil
salt
pepper

Saved

Steps

428 Minutes

1

Soak the beans in a bowl with water to cover them for 12 hours to "plump up" (overnight if you prefer).
2

Boil them for about 15 minutes, skim off the foam, and drain.
3

Add beans and all other ingredients into the slow cooker and stir.
4

Cook on low for 7.5-8 hours.
5

The thickened bean soup is ready!