Mexican 5-Bean Soup
 
Prep time
Cook time
Total time
 
This recipe comes from Zonya's "Lickety-Split Meals". I highly recommend this cookbook and you can order it off her website: www.zonya.com. This will take 5-10 hours to cook in a slow cooker or crock pot.
Author:
Recipe type: Entree
Cuisine: Mexican
Ingredients
  • 1 can red kidney beans, rinsed and drained
  • 1 can garbanzo beans, rinsed and drained
  • 1 can navy beans, rinsed and drained
  • 1 can black beans, rinsed and drained
  • 1 large onion, diced
  • 1 can diced green chilies, undrained
  • 10 oz. frozen cut green beans
  • 4 tsp chili powder
  • 1½ tsp dried basil
  • ½ tsp dried oregano
  • ¼ tsp Tabasco sauce
  • 3 cups water
  • 28 oz. low-sodium chicken broth
  • 12 oz. beer (or water - but the beer really adds a great flavor and smell!)
Instructions
  1. Combine all in a slow cooker and stir. Cook on HIGH for 5-6 hours or LOW 9-10 hours. Sprinkle shredded cheddar or mozzarella cheese on it when served.
  2. ** NOTE: I have a smaller crock pot, so this recipe actually fills my crockpot 2 times. Yes... I need to purchase a larger crock pot!
Recipe by Cancer Dietitian at http://www.cancerdietitian.com/2008/10/cancer-fighting-foods-beans-and-legumes.html