Love the spinach dip at restaurants like TGIFriday's and the Olive Garden? Make it at home with these easy-to-follow copycat recipes.
Slow Cooker 5 Bean Soup
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- #18414
serves/makes:
ready in:
2-5 hrs
2-5 hrs
2 reviews
ingredients
1 can (15 ounce size) red kidney beans, rinsed & drained
1 can (15 ounce size) garbanzo beans, rinsed & drained
1 can (15 ounce size) navy beans, rinsed & drained
1 can (15 ounce size) lima beans, rinsed & drained
1 can (15 ounce size) cut green beans, rinsed & drained
4 cups beef broth
1/2 cup beer
2 tablespoons chili powder
1 teaspoon dried oregano
1/2 teaspoon ground cumin
1 teaspoon salt
1 clove minced garlic
1 tablespoon Tabasco sauce, optional
1/4 cup pearl barley
1 cup water
directions
Combine the 5 different beans, beef broth, beer, chili powder, oregano, cumin, salt, garlic, and tabasco in the crock pot. Cover the crock pot and cook on high heat for 2-3 hours.
Add the barley and water and stir well. Cover the crock pot and cook for 45 more minute or until the barley is tender.
Stir well and adjust the seasoning as needed before serving.
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
1075 calories, 7 grams fat, 189 grams carbohydrates, 70 grams protein per serving.
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reviews & comments
September 4, 2016
We LOVE this recipe at our house....after eating the first round, I added vegetable broth and made soup out of it...very yummy, even our 18 mo. old granddaughter loves it:)
November 2, 2013
I think this definitely serves more than 6 people. We'll be eating it for a week. It's good though. VERY filling with all the beans and the barley in it.