Slow-Cooker Southwestern Bean Soup

Slow-Cooker Southwestern Bean Soup

0 Reviews
From: EatingWell.com, March 2018

Get dinner on the table on a busy day with ease with this load-&-go crock pot recipe. This zesty soup can simmer in the crock pot for an entire workday, making it perfect for a busy weekday meal. Bump up the Southwest flavors with a garnished of chopped fresh cilantro and a squeeze of lime, if desired.

Ingredients 6 servings

for serving adjustment
Serving size has been adjusted!
Original recipe yields 6 servings
US
Metric
Nutrition per serving may change if servings are adjusted.
  • 1 tablespoon extra-virgin olive oil
  • 1 large onion, diced
  • 1 large stalk celery, diced
  • 1 large carrot, diced
  • 2 cups water
  • 4 cups reduced-sodium chicken broth, "no-chicken" broth or vegetable broth (32-ounce carton)
  • ½ cup pearl barley
  • ⅓ cup dried black beans
  • ⅓ cup dried great northern beans
  • ⅓ cup dried kidney beans
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • ½ teaspoon dried oregano
  • ¾ teaspoon salt

Preparation

  • Prep

  • Ready In

  1. Soak black beans, great northern beans and kidney beans in water for at least 6 hours or overnight. Drain and boil in fresh water for 10 minutes. Drain and add to a 5- to 6-quart slow cooker.
  2. Add oil, onion, celery, carrot, water, broth, barley, chili powder, cumin, oregano and salt to the slow cooker. Cover and cook until the beans are tender, about 4 hours on High or 7 to 8 hours on Low.
  • To make ahead: Cover and refrigerate for up to 3 days.

Nutrition information

  • Serving size: 1⅓ cups
  • Per serving: 196 calories; 4 g fat(1 g sat); 8 g fiber; 32 g carbohydrates; 10 g protein; 55 mcg folate; 0 cholesterol; 3 g sugars; 0 g added sugars; 2,463 IU vitamin A; 3 mg vitamin C; 57 mg calcium; 3 mg iron; 402 mg sodium; 466 mg potassium
  • Nutrition Bonus: Vitamin A (49% daily value)
  • Carbohydrate Servings: 2
  • Exchanges: 1½ starch, 1 vegetable, ½ fat, ½ lean-protein

Reviews 0