Slow Cooker Southwestern Bean Soup Recipes

SLOW-COOKER SOUTHWEST BEEF AND BEAN SOUP

Slow-Cooker Southwest Beef and Bean Soup image

Come home to a hearty beef and bean soup! Get a head start by using thawed Make-Ahead Mexican Ground Beef in place of the ground beef and taco seasoning mix.

Provided by Betty Crocker Kitchens

Categories Entree

Time 7h20m

Yield 8

Number Of Ingredients 16

Ingredients

1 lb lean (at least 80%) ground beef
1 package (1 oz) Old El Paso™ taco seasoning mix
1 can (15.5 oz) red beans, drained, rinsed
1 can (15 oz) pinto beans, drained, rinsed
1 can (15 oz) crushed tomatoes, undrained
2 cans (4.5 oz each) Old El Paso™ chopped green chiles
1 cup Old El Paso™ Thick 'n Chunky salsa
1 1/2 cups Progresso™ chicken broth (from 32-oz carton)
1 1/2 cups frozen corn (from 12-oz bag), thawed
3/4 cup chopped yellow onion
1 teaspoon dried minced garlic
1/2 teaspoon salt
1/2 teaspoon pepper
Shredded Cheddar cheese
Chopped avocado
Tortilla chips

Steps:

In 10-inch skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain.
Spray 3 1/2- to 4-quart slow cooker with cooking spray. In slow cooker, mix beef and remaining ingredients except toppings.
Cover; cook on Low heat setting 7 to 9 hours. Garnish individual servings with toppings.

Nutrition Facts : Calories 280, Carbohydrate 34 g, Cholesterol 35 mg, Fiber 8 g, Protein 19 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 1110 mg, Sugar 6 g, TransFat 0 g

SOUTHWESTERN STYLE FIFTEEN BEAN SOUP

Southwestern Style Fifteen Bean Soup image

Tasty fifteen bean soup with a southwestern flair! I cook it in a slow cooker beginning the night before, and it is a hot meal when we get home from work the next day.

Provided by terrielyn

Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas

Time 16h15m

Yield 8

Number Of Ingredients 8

Ingredients

1 (8 ounce) package 15 bean soup mix
12 cups water
1 pound bacon
2 (4 ounce) cans canned green chile peppers, chopped
1 tablespoon chili powder
1 tablespoon crushed red pepper flakes
1 onion, chopped
2 cloves garlic, minced

Steps:

Rinse and sort the beans in the mix. Place them in a slow cooker on low setting with the water. Cook overnight. The next morning, add the ham, chile peppers, chili powder, crushed red pepper, onion and garlic and continue to cook on low for 8 hours.

Nutrition Facts : Calories 374.3 calories, Carbohydrate 20.4 g, Cholesterol 38.6 mg, Fat 26.4 g, Fiber 8.4 g, Protein 13.6 g, SaturatedFat 8.6 g, Sodium 878.4 mg, Sugar 2.4 g

SLOW COOKER SOUTHWESTERN CHICKEN SOUP

Slow Cooker Southwestern Chicken Soup image

Here's the perfect recipe for a busy week, because the slow cooker does most of the work for you! -Harold Tartar, West Palm Beach, Florida

Provided by Taste of Home

Categories Lunch

Time 7h10m

Yield 10 servings (2-1/2 quarts).

Number Of Ingredients 12

Ingredients

1-1/4 pounds boneless skinless chicken breasts, cut into thin strips
1 tablespoon canola oil
2 cans (14-1/2 ounces each) reduced-sodium chicken broth
1 package (16 ounces) frozen corn, thawed
1 can (14-1/2 ounces) diced tomatoes, undrained
1 medium onion, chopped
1 medium green pepper, chopped
1 medium sweet red pepper, chopped
1 can (4 ounces) chopped green chilies
1-1/2 teaspoons seasoned salt, optional
1 teaspoon ground cumin
1/2 teaspoon garlic powder

Steps:

In a large skillet, saute chicken in oil until lightly browned. Transfer to a 5-qt. slow cooker. Stir in the remaining ingredients., Cover and cook on low for 7-8 hours or until chicken and vegetables are tender. Stir before serving.

Nutrition Facts : Calories 143 calories, Fat 3g fat (1g saturated fat), Cholesterol 31mg cholesterol, Sodium 364mg sodium, Carbohydrate 15g carbohydrate (4g sugars, Fiber 3g fiber), Protein 15g protein. Diabetic Exchanges

SOUTHWESTERN BEAN SOUP

Southwestern Bean Soup image

When a friend needs a night off from cooking, I throw together this one-pot meal. I deliver it with tortilla chips, shredded cheese and sour cream for garnish. The pepper sauce can be ranged to suit individual tastes, and the broth can be eliminated for a thicker batch. -Jackie Hacker, Seville, Ohio

Provided by Taste of Home

Categories Lunch

Time 25m

Yield 12 servings (3 quarts).

Number Of Ingredients 12

Ingredients

1 large onion, chopped
1 teaspoon canola oil
2 cans (15 ounces each) black beans, rinsed and drained
2 cans (14-1/2 ounces each) diced tomatoes with garlic and onion
2 cans (14-1/2 ounces each) chicken or vegetable broth
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15 ounces) cannellini beans, rinsed and drained
1-1/2 cups fresh or frozen corn
4 garlic cloves, minced
1-1/2 teaspoons ground cumin
1-1/2 teaspoons chili powder
1/8 to 1/4 teaspoon hot pepper sauce

Steps:

In a Dutch oven, saute the onion in oil until tender. Stir in the remaining ingredients; bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until heated through.

Nutrition Facts : Calories 129 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 481mg sodium, Carbohydrate 24g carbohydrate (5g sugars, Fiber 6g fiber), Protein 7g protein.

SLOW-COOKER BLACK BEAN SOUP

Slow-Cooker Black Bean Soup image

Start your slow cooker in the morning and by dinnertime, you'll have deeply spiced black beans that just need a quick blend to become a velvety and vegan black bean soup. While not essential, a smidgen of baking soda helps the beans soften so they end up almost fudgy. Blending some of the beans with their liquid gives the soup body; for a very smooth soup, purée the whole mixture. A little vinegar and a flourish of toppings keep it from being one-note. Leftovers will thicken overnight, so thin as needed with water or turn them into refried beans.

Provided by Ali Slagle

Categories dinner, lunch, beans, soups and stews, appetizer, main course

Time 10h

Yield 4 to 6 servings

Number Of Ingredients 10

Ingredients

1 pound dried black beans (not soaked)
1 yellow onion, peeled, trimmed and quartered
5 garlic cloves, smashed and peeled
1 chipotle chile in adobo plus 1 tablespoon adobo sauce
2 teaspoons ground cumin
2 dried bay leaves and/or 1 teaspoon dried oregano
1/4 teaspoon baking soda (optional)
Kosher salt (Diamond Crystal)
1 teaspoon apple cider vinegar
Any combination of sour cream, Greek yogurt, corn chips, pickled red onion, cilantro, lime wedges or poached eggs, for toppings

Steps:

In a 5- to 8-quart slow cooker, combine the beans, onion, garlic, chipotle chile and sauce, cumin, bay leaves and/or oregano, and baking soda, if using. Add 6 cups of water and 1 teaspoon salt and stir to combine. Cover and cook on low until the beans are tender, 8 to 10 hours. Taste more than one bean to ensure they're all cooked through; they should also flatten without much effort when pressed between your fingers.
Remove and compost the bay leaves. Transfer the onion, garlic and chipotle chile to a blender or food processor, along with about 2 cups of the beans and broth. (You can purée more or less of the soup, depending on desired consistency.) Blend until smooth. Pour puréed soup back into the slow cooker, stir in the vinegar, then season to taste with salt. Eat with desired toppings.

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