Crock Pot Spicy Bean Soup
Crock Pot Spicy Bean Soup is made with a combination of canned beans and some of your favorite Mexican spices to give it a little kick of spicy flavor. Crock Pot Soup recipes are easy to make when you start with canned beans and some simple spices.
Ingredients
- 15 oz kidney beans (drained and rinsed)
- 15 oz garbanzo beans (drained and rinsed)
- 15 oz cannellini beans (drained and rinsed)
- 14 oz fire roasted diced tomatoes
- 1 small onion (chopped)
- 4.5 oz chopped green chiles
- 1 tablespoon minced garlic
- 1 ½ teaspoons ground chili powder
- 1 ½ teaspoon ground basil
- ½ teaspoon minced fresh oregano
- 1 teaspoon minced fresh parsley
- 1 dried bay leaf
- 32 oz vegetable or chicken broth
- 1 ½ cups shredded Mexican blend cheese (optional)
Instructions
- Open each can of bean and pour into a fine mesh strain and run cold water over them to rinse well.
- Add the rinsed beans to the crock pot. Add the can of diced tomatoes, the can of green chiles, the diced onion and the minced garlic to the crock pot.
- Next add the chili powder, ground basil, fresh or dried oregano, fresh or dried parsley, and the bay leaf to the crock pot.
- If making a vegetarian soup add the vegetable broth to the crock pot. Otherwise, add the chicken broth to the crock pot.
- Place the lid on the crock pot and slow cook the Spicy Bean Soup for 4 hours on high or 8 hours on low in the crock pot.
- Right before serving mix in the shredded cheese until melted and combined if using.
Nutrition
Calories: 394kcalCarbohydrates: 54gProtein: 25gFat: 11gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 27mgSodium: 1102mgPotassium: 702mgFiber: 15gSugar: 6gVitamin A: 654IUVitamin C: 22mgCalcium: 333mgIron: 7mg
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