Slow-Cooker Southwestern Bean Soup

Directions

Instructions Checklist

• 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.

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