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
Ingredients
-
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)
Directions
-
Throw it all in a slow-cooker. Cook on high for 6-8 hours, or until beans are soft and chicken is falling apart.
-
Using a set of tongs and a fork, shred the chicken.
-
Taste, and add more hot sauce and/or salt as desired.
/df438894-7635-4767-ad66-9df082317635--buffalo_bean.jpg)
See Reviews
See what other Food52ers are saying.
Review