Buffalo Bean Soup

By ablebodiedgirl
May 19, 2011
0 Comments
♦ 5 Save ▴

If you like it, save it!

Save and organize all of the stuff you love in one place.

Got it!

If you like something…

Click the heart, it's called favoriting. Favorite the stuff you like.

Got it!
⎙

Edit Recipe Add Photos

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:
Soup|Bean|Make Ahead|Slow Cook|Winter

💬 View Comments ()