Slow Cooker Calico Bean Soup Recipe - Allrecipes.com
Slow Cooker Calico Bean Soup Recipe
  • READY IN 12 hr

Slow Cooker Calico Bean Soup

Recipe by  

"This very hearty soup is easy and can be adjusted depending on what meat bones you may have on hand. This is a great way to use up any left over roast from a previous meal. We used a bone from a leg of lamb and a beef rib roast originally cooked on the charcoal grill for a family holiday celebration, and the flavor was extraordinarily rich. Serve with crusty bread."

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Ingredients Edit and Save

Original recipe makes 8 to 10 servings Change Servings
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  • PREP

    5 mins
  • COOK

    4 hrs
  • READY IN

    12 hrs

Directions

  1. Soak the beans in water overnight, rinse well and drain.
  2. In a slow cooker, combine the soaked beans, meat bones, tomatoes, red wine, parsley, paprika, celery seed, bay leaves, seasoned salt, garlic powder, sugar, ground black pepper and crushed red pepper flakes. Add water to cover.
  3. Cook on low setting for 3 to 4 hours, or until beans are tender. Remove the bones and strip and shred any meat from the bones. Discard the bones and return the meat to the slow cooker. Allow to heat through.
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Reviews More Reviews

Most Helpful Positive Review
Jun 21, 2003

this is a very good soup, thanks jodi!!

 
Most Helpful Critical Review
Mar 06, 2009

Just tried this recipe using 1/2 of a ham hock I bought at the grocery. The wine flavor is VERY strong; I might change it to 1c of stock (beef or vegetable) and only 1/2 cup of wine. It would also probably be good if you added chopped carrots and celery.

 

8 Ratings

May 05, 2008

I just finished making this - wonderful! The spice mixture is perfect to perk up the beans. I didn't have any meat on the bone to use, so I just used two chicken breasts, using half the spices as a rub for the meat before browning the chicken in a little olive oil on the stovetop. Delicious!

 
Jan 30, 2012

We really enjoyed this soup and will definitely make it again. I used two smoked turkey legs instead of the beef bone and, based on another reviewer's comments about the wine being overpowering, I reduced the red wine measurement to 3/4 cup, which was perfect. The cooking time of 3 to 4 hours is nowhere near long enough, though. I cooked this on low for 10 hours and the beans were just right, except the skins were a bit tough. Next time I think I'll hold off on adding the salt until about an hour before serving, since adding salt too early when cooking beans can cause the skins to be tough (I totally forgot about this until after I'd already put the salt in).

 
Mar 09, 2012

Prepared this today and it was enjoyed by everyone, including our dogs. I substituted Cranberry juice for the red wine and in place of the roast bone I used an one pound roast, that I broke up four hours into cooking. For the seasoning salt I used Tony Chachere's Salt Free Creole Seasoning. This recipe is a keeper!

 
Nov 04, 2013

This certainly did not come out great at all. Disappointing for sure. I did as stated to let beans soak overnight, but I didn't boil them (as others said I should have). The beans finally softened after 24 hours. The broth was not tasteful to me, somewhat bitter. The beans were bitter before they softened. I added vegetable soup mix. It just did not work for me. Next time I will boil the beans and then let them sit in water overnight.

 

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Nutrition

  • Calories
  • 234 kcal
  • 12%
  • Carbohydrates
  • 37.1 g
  • 12%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 1 g
  • 2%
  • Fiber
  • 13.4 g
  • 54%
  • Protein
  • 12.4 g
  • 25%
  • Sodium
  • 250 mg
  • 10%

* Percent Daily Values are based on a 2,000 calorie diet.

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