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Ingredients:
- 1/2 cup corn kernels
- 1 can beans (pinto beans, Great Northern, navy, etc.), rinsed and drained
- 2 cups sliced carrots
- 1 cup mixed dried beans (17 bean type package), soaked overnight or simmer in water until tender then drain
- 1 teaspoon garlic powder
- 1 teaspoon dried chives
- 1 teaspoon parsley flakes
- 1 teaspoon dried leaf basil
- 1 teaspoon salt
- 1 6-ounce can V-8 brand juice
- water or part broth to fill pot
- 1/2 cup dry macaroni
Preparation:
Place all ingredients except macaroni in the slow cooker. Cook on HIGH 5 to 6 hours until beans are cooked. Add 1/2 cup whole wheat
macaroni and cook till soft, about 20 to 30 minutes.
More Bean Soup Recipes
Ham and Navy Bean Soup
Navy Bean Soup
Ham and Bean Soup Recipe
Lima Bean Soup Recipe
Senate Bean Soup
Southern Bean Soup
Border Style Bean Soup
Black Bean Soup
Capitol Hill Bean Soup
Sausage and Bean Soup
Black Bean Soup with Ham
Barbecue Bean Soup
Crockpot Black Bean Soup
White Chicken Chili with Beans
Crockpot Chicken Chili with Beans
Black Bean Recipes
Beans Index
Soup and Stew Recipes
Bean Salad Recipes
Crockpot Soups
Crockpot Stews
Slow Cooker Recipes | Casseroles | Main Recipe Index
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