Slow-Cooker Southwestern Bean Soup

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

Gallery

Recipe Summary

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

Nutrition Profile:

Nutrition Info
Advertisement

Ingredients

Directions

  • 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.

    Advertisement

  • 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; 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.
Exchanges:

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

Advertisement

Reviews (3)

Read More Reviews
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 Most Positive Least Positive Newest
Dianna
Rating: 5 stars
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
Rating: 4 stars
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
Rating: 5 stars
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
Advertisement
© Copyright 2021 eatingwell.com. All rights reserved. Printed from https://www.eatingwell.com 07/23/2021