Slow Cooker Calico Bean Soup You Have To Try

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Slow Cooker Calico Bean Soup

"This very hearty soup is easy and may be adjusted relying on what meat bones you could have handy. This is a top notch way to expend any left over roast from a previous meal. We used a bone from a leg of lamb and a pork rib roast at the start cooked on the charcoal grill for a family excursion party, and the flavor become especially rich. Serve with crusty bread."

Ingredients :

• 1 (16 ounce) bundle dried military beans
• 1 meaty pork roast bone
• 2 (14.Five ounce) cans peeled and diced tomatoes
• 1 half of cups red wine
• three tablespoons dried minced onion flakes
• 1 tablespoon dried parsley
• 1 teaspoon paprika
• 1 tablespoon celery seed
• 2 bay leaves
• 1 teaspoon seasoned salt
• 1 tablespoon garlic powder
• 1 teaspoon white sugar
• 1/2 teaspoon floor black pepper
• 1 pinch overwhelmed pink pepper flakes
• water to cowl

Instructions :

Prep : 5M	Cook : 9M	Ready in : 12H

• Soak the beans in water overnight, rinse properly and drain.
• In a sluggish cooker, integrate the soaked beans, meat bones, tomatoes, pink wine, parsley, paprika, celery seed, bay leaves, pro salt, garlic powder, sugar, floor black pepper and crushed pink pepper flakes. Add water to cowl.
• Cook on low setting for 3 to 4 hours, or until beans are soft. Remove the bones and strip and shred any meat from the bones. Discard the bones and go back the beef to the gradual cooker. Allow to warmness thru.

Notes :

• Try the usage of a Reynolds® slow cooker liner on your gradual cooker for simpler cleanup.

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