Bush's Bean and Cheese Soup

By cecelia26_

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

Details

Servings 8
Adapted from bushbeans.com

Preparation

Step 1

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.