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Slow-Cooker Southwestern Bean Soup
Slow-Cooker Southwestern Bean Soup
3 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.
- By: Carolyn Malcoun EatingWell Food Features Editor
Ingredients 6 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 6 servings
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
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Prep
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Ready In
- 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.
- 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.
- 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 3
April 15, 2019
By: Barbara Johnson
This is my go-to for a cheap, tasty, and quick meal. I don't mind using only 1/3 cup of each been every time. I store the leftover dry beans in a container and I've been able to make this soup at least four times without having to buy more beans. It's very cheap to make and it's even better when I use my instant pot. I don't have to soak the beans or slow cook all day. Sometimes I like to add smoked sausage and canned tomatoes. Very versatile.
April 15, 2019
By: Kathleen Schilling
I made the "fast" version of this just a little while ago. I used bouillon cubes in place of stock and canned beans rather than dried, fresh red onion, minced garlic from a jar, some barley that I always have on hand to thicken soups (I like soups), frozen mixed vegetables, Italian spice mix and salt. Put it all in a big pot on the stove … an hour later it was all done. Sitting here now at the computer having some. Delicious!
April 12, 2019
By: YPortia
I rate this so low because in my neighborhood you must buy an entire bag of beans. How can someone use just 1/3 a cup of beans?
