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Slow Cooker Taco Bean Soup
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- #23335
serves/makes:
ready in:
2-5 hrs
2-5 hrs
2 reviews
ingredients
1 can black beans, undrained
1 can pinto beans, undrained
1 can northern beans, undrained
1 can garbanzo beans, undrained
1 can crushed tomatoes
1 can diced green chiles
1/2 envelope taco seasoning mix
1 envelope Ranch salad dressing mix
3 shakes garlic powder and onion powder
directions
Add all ingredients to crockpot. Cook on low till heated through, 4-8 hours. This soup is very forgiving so if you need to cook it longer it's ok. Serve with tortilla chips, grated cheese, sour cream and/or salsa.
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crock pot notes
Crock pots/slow cookers all heat differently. There is no standard among manufacturers. Cooking times are suggested guidelines based on our testing. Please adjust cooking times and temps to work with your brand and model of slow cooker.nutrition data
319 calories, 2 grams fat, 59 grams carbohydrates, 17 grams protein per serving. This recipe is low in fat.
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reviews & comments
September 27, 2006
Very tasty and so easy. I added chicken to mine, too. My whole family loved it, even my 2 year old! I served it with toppings (cheese, sour cream, corn chips, etc.) and cornbread. A very simple and yummy meal.
January 28, 2003
The soup was tasty, but a bit on the salty side. It really needed that dollop of sour cream. Next time I'll use a low-salt taco seasoning -- I noticed the other day that they have that available at the grocery store. I had to substitute some beans that I couldn't find but it was fine. I didn't know Garbanzo beans were chick peas until I consulted my Mom!