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Bean Soup


  • 2 to 3 cups pinto beans, lentils or mixed varieties
  • 1 bay leaf
  • 10 cups water or broth
  • 1 small onion, chopped
  • 1 chopped green bell pepper
  • 1/2 cup grated carrot
  • 1 teaspoon salt or to preference
  • Dash red or black pepper
  • 1 clove garlic


  1. Place all ingredients in a slow cooker.
  2. Cook overnight or 6 to 8 hours on HIGH.
  3. Serve with corn chips or cornbread.

Variation: Add taco seasoning and 1 can tomato sauce after cooking and one can of corn; no need to drain.

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