Spicy Bean Soup (Slow Cooker)

Submitted by airforce_chick315

"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!"

 

• Ready In: 4hrs 15mins
• Ingredients: 12
• Serves: 8

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.

Reviews

[Shirl]

Had some old cans that needed to be used up, one of them being garbanzo beans. So I tossed this together subbing black beans for the limas and canned french cut green beans drained for the frozen. This was very quick to put together with a nice outcome. It passed the husband taste test, he really enjoyed it. I do not like garbanzo beans so I let him enjoy it all :) Thank you for posting this quick, simple and tastey soup.