13-Bean Southwestern Stew in the Crockpot

My mother never used a crockpot. I always looked a recipes with slow cooker origins as a little too “simple,” in the same category as recipes that start with “1 can cream of mushroom soup.” And then we got a crockpot as a wedding gift.

Oh my goodness, they are glorious! Crockpots save so much time (and money for that matter). You can buy dried beans or less expensive cuts of meat, and a few hours in the slow cooker will work magic.

I made this soup for supper on a busy day and have been enjoying the leftovers ever since. It’s loaded down with veggies and fiber–super filling and super good. We added a bit of shredded rotisserie chicken for Vore.

1 1/2 cups chopped yellow onion

1 1/2 cups chopped green pepper

1 cup chopped carrots

2 1/2 cups Bob’s 13 Bean Soup Mix*

3 1/2 cups water

1 cube bouillon

2 tablespoons taco seasoning

1 5.5 oz can V8

1 14.5 oz can fire roasted tomatoes, undrained

1 15 oz can organic corn, undrained

In a 4 quart crockpot, layer the ingredient in the order listed. You’ll start with the onions and finish with the corn. Set your machine on low and leave it for 8 hours. Ta-Da! Soup. Give it a stir, then a taste. You might like to add a little salt in. Makes 6 huge servings. Serve with cornbread, cheese and sour cream.

*My friend Justinn turned me on to Big Lots for Bob’s Red Mill products, which I love. They have an enormous selection and it’s seriously half the price. Big Lots also carries 7th Generation products and several other high end organic products. Who knew?

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