Slow Cooker Tangy Three-Bean Soup

2017-03-25
  • Yield : 6 soup bowls
  • Servings : 6
  • Prep Time : 10m
  • Cook Time : 8:00 h
  • Ready In : 8:10 h

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Nutritional Info

This information is per serving.

  • 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.

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