Prep: 20 minutes Cook: 3 – 4 hours on high or 7 – 8 hours on low
One 6-oz. can tomato paste
1/4 cup molasses
2 tbsp. cider vinegar
1 tbsp. yellow mustard
1 tsp. chopped garlic
1/2 tsp. salt
One 15-oz. can black beans, drained and rinsed
One 15-oz. can pinto beans, drained and rinsed
One 15-oz. can red kidney beans, drained and rinsed
3 cups finely chopped onion
2 cups finely chopped red bell pepper
1 cup finely chopped Fuji or Gala apple
In a medium bowl, combine tomato paste, molasses, vinegar, mustard, garlic, and salt. Mix until smooth and uniform.
Place all remaining ingredients in a slow cooker. Add tomato mixture, and stir to coat.
Cover and cook on high for 3 – 4 hours or on low for 7 – 8 hours.
The Fresh Market Thermal is a stylish, portable thermal large enough to hold two 9″x13″ casserole dishes (and a crock pot). A must-have for family picnics, tailgating, trips to the beach, days on the boat, potlucks, grocery shopping or weekend camping. Its water-resistant Leak Lock thermal lining means you can add ice to this cooler bag to keep food and drinks cold. Need more room? The sides unsnap and expand to give you more space inside. Long handles allow you to carry it over your shoulder when you need to be hands-free. The Fresh Market Thermal also features a zipper closure for securing contents and an exterior front pocket to hold other important items.
I love the fact you can cook 15 BEAN SOUP® beans in a crock pot or slow cooker. This easy to follow recipe will have a pot full of 15 Bean Soup waiting for you after a day of activities. When the weather gets COLD, soup is my go to food, what is your comfort food when it gets cold?
Cook Time about 6 hours. Prep Time about 10 minutes. Servings 12
1 pkg Hurst’s® HamBeens® 15 Bean Soup®
8 cups water (use chicken, beef, or vegetable broth for added flavor)
1 lb. smoked or ground sausage, or use a hambone with some meat on it. .
1 large. onion, diced
1 clove garlic, minced
1 tsp chili powder (optional)
1 can diced tomatoes (15 oz.)
Juice from 1 lemon
Optional: Hot sauce or crushed red pepper to taste
Cooking Directions – NO SOAK METHOD
In a colander or sieve, rinse beans thoroughly. Sort and inspect for any unwanted debris and discard.
Drain and pour beans in a slow cooker with 8 cups of stock/water, onions, meat or hambone, garlic and chili powder. (Not tomato or lemon juice yet!)
Stir to combine. Set slow cooker on high and cook for 5-7 hours then check to make sure beans are tender. The soup can continue to simmer for several hours and will develop more flavor over time.
After the beans are tender, remove the hambone (leave any ham in the pot), stir in the can of diced tomatoes, our Ham Flavor packet, and the lemon juice.
Cook for additional 30 minutes then keep warm until ready to serve.
It is recommend serving freshly baked corn bread or serve it over rice. Keep in mind every time the lid is opened, your cooking time will be longer.
Additional Cooking Tips
For even more flavor, substitute beef, chicken or vegetable stock instead of water.
You can also try 1 lb. boneless chicken breasts or 1 lb. beef roast, then shred meat before Step 5 above.
It’s best to wait until AFTER the beans have become tender or fully cooked before adding any acidic ingredients like tomatoes, citrus, vinegars, etc.
The Going Places Thermal has a spacious compartment for lunch or snacks as well as a water-resistant thermal lining. The crossbody strap is ideal for taking snacks on the go for long walks, hikes, or any time when you just need your hands to be free to carry other items. A zip-around closure keeps contents sealed and protected, while an interior mesh pocket and exterior flat pocket provide extra storage spaces for other items like cell phones or keys. Holds up to 10 lbs.! Keeps contents cool or warm for up to 1.25 hours.
What is YOUR favorite soup recipe? Share it with us….
This was given to me by a fellow Weight Watcher and I tweaked it some. I put it in the crock pot! I’m not sure of all of the nutrition breakdown BUT it is 3 smart points per 1 cup serving.
2 pounds lean organic grass fed ground beef
1 cup chopped onion (or Tastefully Simple Onion Onion)
1 clove garlic
1 (8 ounce) can tomato sauce
2 (14.5 ounce) can Petite Diced Tomatoes, undrained
3 1/2 pounds chopped cabbage
1 teaspoon salt
1/2 cup water
Toss it all in the crockpot on low for 6 hours. Serve with quinoa.
Quick and easy with leftovers. What is the best way to enjoy this YUMMY meal again? Take it for lunch in one of Thirty One’s thermal lunch totes. How about the Around the Clock Thermal…
Want to know why you’ll love it? It is great for lunch or snacks anytime, anywhere—work, school, festivals, road trips, poolside, beachfront, golf course, boating, or sporting events. It will fit a 6-pack with a little room for a snack. The water-resistant thermal lining keeps contents cool and makes clean up easier. A removable shoulder strap means you can carry it any number of ways, including cross-body for hands-free movement. An interior mesh pocket and exterior front zipper pocket provide separate storage options when needed. Makes a great gift for friends, neighbors, kids’ teachers, and everyone else on the go! Best part… it holds up to 15 lbs. and can be it monogrammed and personalization.
“Seasoned, browned chicken breasts slow cooked with lemon juice, garlic, and chicken bouillon. A wonderful ‘fix and forget’ recipe that is easy and pleases just about everyone. Great served with rice or pasta, or even alone.”
Prep Time: 15 m Cook Time: 3 h 15 m
Serves 6 people. Calories: 192 per serving
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 pounds skinless, boneless chicken breast halves
2 tablespoons butter
1/4 cup water
3 tablespoons fresh lemon juice
2 cloves garlic, minced
1 teaspoon chicken bouillon granules
1 teaspoon chopped fresh parsley
In a bowl, mix the oregano, salt, and pepper. Rub the mixture into chicken.
Melt the butter in a skillet over medium heat. Brown chicken in butter for 3 to 5 minutes on each side. Place chicken in a slow cooker.
In the same skillet, mix the water, lemon juice, garlic, and bouillon. Bring the mixture to boil. Pour over the chicken in the slow cooker.
Cover, and cook on High for 3 hours, or Low for 6 hours.
Add the parsley to the slow cooker 15 to 30 minutes before the end of the cook time.
What is YOUR favorite recipe? Share it with us for a chance to win a thermal from ThirtyOne.
1 (16-oz.) package mild Italian sausage
2 teaspoons olive oil
1 large onion, diced
2 garlic cloves, minced
1 (48-oz.) container chicken broth
2 (15-oz.) cans cannellini beans, drained and rinsed
2 (14.5-oz.) cans diced tomatoes
1 teaspoon dried Italian seasoning
1 (5-oz.) package baby spinach
1/4 cup chopped fresh parsley
1/4 cup chopped fresh basil
Freshly shaved Parmesan cheese
1. Cook sausage in hot oil in a Dutch oven over medium heat 7 to 8 minutes on each side or until browned. Remove sausage from Dutch oven, reserving drippings in Dutch oven. Sauté onion in hot drippings 3 minutes or until tender. Add garlic, and sauté 1 minute. Cut sausage into 1/4-inch-thick slices, and return to Dutch oven.
2. Stir chicken broth and next 3 ingredients into sausage mixture; bring to a boil over medium-high heat. Reduce heat to medium-low, and simmer 25 minutes.
3. Stir in spinach and next 2 ingredients; cook, stirring occasionally, 5 to 6 minutes or until spinach is wilted. Top each serving with Parmesan cheese.
Serve with Cornbread and a salad for a yummy dinner on a cold winter night. I am going to throw all the ingredients in the crock pot and let it cook while I am out and about. Let me know if you try this and what you think….