Buy Cook'n

Mexican 5 Bean Soup

Serves: 10
Total Calories: 10,815.301


1 (15-ounce) can kidney beans
1 (15-ounce) can garbanzo beans
1 (15-ounce) can navy beans
1 (15-ounce) can black beans
1 large onion
1 (4-ounce) can green chili undrained
1 (10-ounce) package frozen green bean
4 teaspoons
1 1/2 teaspoons dried basil
1/2 teaspoon dried oregano
1/4 teaspoon Tabasco Hot Sauce
3 cups water
2 (14 1/2-ounce) cans chicken broth
1 (12-ounce) can beer or 12 ounces water
1 1/4 cups (2 T per soup bowl) reduced fat shredded Cheddar cheese or mozzarella cheese


1. 5 to 10 hours before serving: Rinse and drain beans thoroughly in a colander. Place in slow cooker.
2. Dice onion and green chilis and place in slow cooker.
3. Place reminaing ingredients (minus cheese) in slow cooker and stir.
4. Cook on HIGH 5 to 6 hours or on LOW 9 to 10 hours.
5. Just before serving: Ladle into serving bowls. Sprinkle cheese on top of soup.
6. Serve with crackers or Cornbread and tossed salad.

Mexican 5-Bean Soup
Cornbread (make ahead; page 281) or Crackers
Tossed Salad
Raspberry Sorbet

Nutritional Facts:

Serves: 10
Total Calories: 10,815.301
Calories from Fat: 1,233.76

This Mexican 5 Bean Soup recipe is from the Lickety Split Meals Cookbook. Download this Cookbook today.

#1 Best-Selling Recipe App with millions and millions served!