Buffalo Bean Soup
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)
- 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.
- This recipe was entered in the contest for Your Best Dirt Cheap Dinner
More Great Recipes: Beans & Legumes|Soups
