Slow-Cooker Southwestern Bean Soup

Slow-Cooker Southwestern Bean Soup

3 Reviews
From:, 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
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


  • 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 3

April 23, 2019
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By: Dianna
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.
April 15, 2019
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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
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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!
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