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Slow-Cooker Southwestern Bean Soup

  • 20 m
  • 4 h 20 m
Carolyn Malcoun
“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.”


    • 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


  • 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.
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