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 minutes Total Time 4 hours hours 15 minutes minutes
- 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
Combine all ingredients except cheese in slow cooker.
Cover and cook 4-5 hours on low.
Before serving, stir in cheese. Cover and cook an additional 10 minutes or until cheese is melted.