Rating: 4.67 stars
3 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

Carolyn Malcoun
Source: EatingWell.com, March 2018

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Recipe Summary test

active:
20 mins
total:
4 hrs 20 mins
Servings:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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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  • 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

196 calories; protein 10.1g; carbohydrates 32.1g; dietary fiber 7.6g; sugars 3.1g; fat 3.8g; saturated fat 0.7g; vitamin a iu 2463.4IU; vitamin c 3.4mg; folate 55.3mcg; calcium 56.6mg; iron 2.7mg; magnesium 39.3mg; potassium 466mg; sodium 401.5mg; thiamin 0.1mg.
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