Slow-Cooker Southwestern Bean Soup

Slow-Cooker Southwestern Bean Soup

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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

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Original recipe yields 6 servings
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  • 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. Combine oil, onion, celery, carrot, water, broth, barley, black beans, great northern beans, kidney beans, chili powder, cumin, oregano and salt in a 5- to 6-quart 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

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