Buffalo Bean Soup

By ablebodiedgirl
May 19, 2011
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Author Notes: On cold days at work, when the heat just can't seem to warm up our area, I look forward to having my Buffalo Bean Soup for lunch. It's very hearty, and has a warm hint of hot sauce for depth (more if you like a kick in the butt!). I have no idea where in my brain this came from, but it is an experiment-turned-tradition to which I am completely addicted.
Yields:
3.5 quarts, or 7 2-cup servings
Each serving: 330 calories, 31g fiber, $1.15

Freezes well.
—ablebodiedgirl

Makes: 3.5 quarts

  • 1 pound bag of dry 15 or 16 Bean Soup mix, rinsed and drained (toss out the ham flavor packet)
  • 2 cans of diced tomatoes, or about 4 chopped fresh tomatoes, with juices
  • 1 large onion, diced
  • 1 pound chicken breast or tenderloins
  • 6 cups water
  • 1 tablespoon salt
  • 1/4 cup or more hot sauce (I prefer Franks Buffalo Wing Sauce for the mild buttery flavor)
  1. Throw it all in a slow-cooker. Cook on high for 6-8 hours, or until beans are soft and chicken is falling apart.
  2. Using a set of tongs and a fork, shred the chicken.
  3. Taste, and add more hot sauce and/or salt as desired.

More Great Recipes:
Bean|Soup|Make Ahead|Slow Cook|Winter

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