Slow-Cooker Southwestern Bean Soup

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.

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.

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!