Slow Cooker Tangy Three-Bean Soup
- Cuisine: American
- Course: Soup
- Skill Level: Beginner
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- Yield: 6
- Servings: 6
- Prep Time: 10m
- Cook Time: 8:00 h
- Ready In: 8:10 h
Average Member Rating
(4 / 5)
2 People rated this recipe
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Nutritional Info
This information is per serving.
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Calories
167.6 -
Fat
2.3 g -
Saturated Fat
0.4 g -
Polyunsaturated Fat
0.4 g -
Cholesterol
0.0 mg -
Sodium
924.3 mg -
Potassium
508.4 mg -
Carbohydrate
30.1 g -
Fiber
10.4 g -
Sugars
3.3 g -
Protein
8.9 g
Slow cooker tangy three-bean soup. Beans with vegetables and spices cooked in a slow cooker. The spicy barbecue taste makes this bean soup extremely delicious. Looking for more easy and delicious slow cooker recipes? We have a huge collection of them, please check it out-Slow Cooker Recipes
Slow Cooker Tangy Three-Bean Soup
Ingredients
- 8 cups (2L) water
- 1/2 cup dried black-eyed peas
- 1/2 cup baby lima beans and Great Northern beans
- 1/2 cup chopped yellow onion
- 1/2 cup sliced carrots
- 1/2 cup sliced celery
- 1 clove garlic,peeled and minced
- 1/8 teaspoon ground cloves
- 1 bay leaf
- 1/2 teaspoon dry mustard
- 1/2 teaspoon chili powder
- 1/4 teaspoon ground celery seeds
- 1/4 teaspoon dried thyme leaves
- 1/4 teaspoon paprika
- 1/4 teaspoon freshly ground black pepper
- 15 oz (450 ml) can tomato sauce
- 1-2 tablespoons brown sugar
- 1 tablespoon apple cider vinegar
- 1 tablespoon light molasses
- 1/2 cup barley
- salt and cayenne pepper
Method
Step 1
In a slow cooker, combine all ingredients, except tomato sauce, sugar, vinegar, molasses, salt, and cayenne pepper. Mix well.
Step 2
Cover slow cooker and cook on low-heat setting for 7-8 hours or until beans are tender. Stir in remaining ingredients, except seasoning, during the last 30-45 minutes.
Step 3
Turn off slow cooker and open the lid. Discard bay leaf. Season soup with salt and cayenne pepper.
Step 4
Ladle into soup bowls. Serve hot.