Slow-Cooker Southwestern Bean Soup

Name: Slow-Cooker Southwestern Bean Soup
Total time: 4 h 20 min
Ingredients: 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

Rating: 4.67 stars

3 Ratings
3 Reviews

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. Source: EatingWell.com, March 2018

Carolyn Malcoun

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Recipe Summary

active:

20 mins

total:

4 hrs 20 mins

Servings:

Nutrition Profile:

Nutrition Info

Directions

Step 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.

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Step 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.

Tips

To make ahead: Cover and refrigerate for up to 3 days.

Nutrition Facts

Serving Size: 1 1/3 cups

Per Serving:

196 calories; 3.8 g total fat; 0.7 g saturated fat; 402 mg sodium. 466 mg potassium; 32.1 g carbohydrates; 7.6 g fiber; 3 g sugar; 10.1 g protein; 2463 IU vitamin a iu; 3 mg vitamin c; 55 mcg folate; 57 mg calcium; 3 mg iron; 39 mg magnesium;

Exchanges:

1 1/2 starch, 1 vegetable, 1/2 fat, 1/2 lean-protein

Reviews (3)

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3 Ratings

5 star values: 2
4 star values: 1
3 star values: 0
2 star values: 0
1 star values: 0

Reviews: Most Helpful

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Dianna

04/24/2019

I made this exactly as called for in the recipe (low heat version veggie broth to keep it plant-based) and it was delicious! Will definitely make it again. Read More

Barbara Johnson

04/15/2019

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. Read More

Kathleen Schilling

04/15/2019

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! Read More

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