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Slow Cooker Bean and Cheese Soup

A simple Slow Cooker Bean and Cheese Soup, perfect for warming up on a cold winters night!
Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes

Ingredients

  • 2 16 ounce cans BUSH’S® Kidney Beans, drained
  • 2 medium onions diced
  • 2 Russet potatoes peeled and finely diced
  • 1/2 teaspoon garlic powder
  • 2 cloves garlic chopped
  • 2 teaspoons ground cumin
  • 1/2 teaspoon white or black pepper
  • 6 1/2 cups vegetable or chicken stock
  • 1 cup heavy cream
  • 2 cups shredded Colby cheese

Instructions

  1. Combine all ingredients except cheese in slow cooker.
  2. Cover and cook 4-5 hours on low.
  3. Before serving, stir in cheese. Cover and cook an additional 10 minutes or until cheese is melted.

Recipe Notes

Recipe from Bush's Beans