6-Bean Mexican Soup

Servings: ~12
Printable version

Ingredients:

• 1 can (14.5 oz) kidney beans

• 1 can (14.5 oz) garbanzo beans

• 1 can (14.5 oz) butter beans

• 1 can (14.5 oz) black beans

• 1 can (14.5 oz) pinto beans

• 1 can (14.5 oz) tomatoes

• 1 large onion, chopped

• 1 can (4 oz) green chilies

• 1 package (9 oz) frozen green beans

• ½ Tbl. garlic powder

• 2 tsp. cumin

• 1 Tbl. chili powder

• ½ Tbl. dried basil

• 1 tsp. dried oregano

• 1 tsp. Tabasco sauce

• 4½ cups Water

• 2 cans reduced sodium chicken broth

Directions:

1. Rinse and drain beans, add 2 cups of beans to a blender along with canned tomatoes (including liquid) and blend until smooth. Add remaining rinsed beans and blended beans to slow cooker.

2. Add chopped onion, green chilies and green beans to slow cooker.

3. Add water, spices and chicken broth to slow cooker and mix well.

4. Cook on HIGH for 3- to 4-hours or on LOW for 6- to 8-hours.

   Optional add-ons: (not included in nutrition data)

• Light sour cream (my brand is 17-calories per Tbl.)

• Mini corn bread muffins - I use the corn bread recipe on the Albers Yellow Corn Meal box, but use mini muffin tins and cook for just 10- to 12-minutes. Makes 24 mini muffins.

Nutrition: (Serving size: 2 cups)

calories: 153     protein: 10g     total carbohydrate: 29g     total fat: 0.8g

sugars: 4g     sodium: 759mg     dietary fiber: 8.7g     saturated fat: 0g