Spicy Bean Soup (Slow Cooker) |
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Prep Time: 15 Minutes Cook Time: 240 Minutes |
Ready In: 255 Minutes Servings: 8 |
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From Better Homes and Gardens Biggest Book of Slow Cooker Recipes. I love this soup a lot. Sometimes I serve it with garlic bread. I substitute the pepper jack cheese for sharp cheddar, and instead of putting the cheese in the big pot I put it into the separate bowls. I forgot to add that i don't use the garbanzo beans! Ingredients:
1 (15 ounce) can red kidney beans, rinsed and drained |
1 (15 ounce) can garbanzo beans, rinsed and drained |
1 (15 ounce) can navy beans, rinsed and drained |
1 (10 ounce) package frozen lima beans |
1 (9 ounce) package frozen cut green beans |
1 cup chopped onion |
4 teaspoons chili powder |
1 1/2 teaspoons dried basil, crushed |
1/2 teaspoon dried oregano, crushed |
2 (14 ounce) cans beef broth |
1/4 cup water |
1 cup shredded jalapeno jack cheese |
Directions:
1. In slow cooker combine canned and frozen beans, onion, chili powder, basil, and oregano. Stir in beef broth and water.
2. Cover; cook on high for 4 hours. Stir in cheese until melted.
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