Slow Cooker Mondays: Crock Pot Bean Soup

I was in Dallas from Thursday to Sunday and it was about 100 degrees. When I flew back into Chicago I kept hearing how cool it was and at around 72 degrees I decided it was time to whip up a little bean soup. Here’s what’s in my crock pot today.

Ingredients

• 1 14oz can black beans
• 1 14oz can pinto beans
• 1 28oz can tomatoes
• 2 cups of water
• 1 medium onion chopped finely
• 4 bouillon cubes
• 5 garlic cloves minced
• 2 tsp Italian seasoning
• 2 cups of green beans (I just picked mine from my garden, yay!)

Directions

1. Drain the cans of beans and add to the crock pot.
2. Combine the other ingredients in the pot except the green beans.
3. Cover and cook on high for about 6 hours or low for around 12.
4. Stir the green beans into the soup the last 2 hours.

Every Monday I share a Crock Pot recipe.  If you have one, link up with us or check out the archives or see my Pinterest pins!