Slow Cooker Red Kidney Bean Soup

Author: Canadian Living

Hearty, warming and tasty – what more could you ask of a soup? Whisk in 1/2 cup sour cream at the end or serve some at the table for a creamy variation.

  • Portion size 6 servings
  • Credits : Canadian Living New Slow Cooker Classics

Ingredients

  • 2 cans Red kidney beans drained and rinsed
  • 12 oz kielbasa sausages diced
  • 2 onions diced
  • 2 ribs celery diced
  • 2 carrots peeled and diced
  • 4 cloves garlic minced
  • 4 teaspoons paprika
  • 3/4 teaspoons salt
  • 1 bay leaf
  • 3 cups water
  • 2 cups sodium-reduced beef broth

Method

In slow cooker, combine kidney beans, kielbasa, onions, celery, carrots, garlic, paprika, salt and bay leaf. Stir in water and beef broth.

Cover and cook on low until vegetables are tender, 6 to 8 hours. Discard bay leaf.

Nutritional facts Per each of 6 servings: about

  • Sodium 1498 mg
  • Protein 19 g
  • Calories 294.0
  • Total fat 10 g
  • Potassium 688 mg
  • Cholesterol 38 mg
  • Saturated fat 3 g
  • Total carbohydrate 34 g

%RDI

  • Iron 22.0
  • Fibre 0.0
  • Folate 38.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 8.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 50.0
  • Vitamin C 8.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Slow Cooker Red Kidney Bean Soup

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