spicy bean soup
(1 RATING)
I just loves beans, so i found this dish in my diabetic cookbook.. As a diabetic i try to still have the best of both world without he complications.. Hope you Enjoy.. Note: If you dont like hot, take out the chili powder and swap jalepeno to regular montery jack cheese. the recipe is still the bomb.. PointsPlus Value = 8
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prep time
15 Min
cook time
6 Hr
method
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yield
6-8 1 1/2 cup
Ingredients
- 1 - 15 oz can red kidney beans, rinsed and drained
- 1 - 15 oz can garboanzo beans, rinsed and drained
- 1 - 15 oz can navy beans, rinsed and drained
- 1 - 10 oz package frozen lima beans
- 1 - 9 oz package frozen cut green beans
- 1 cup chopped oions
- 4 teaspoons chili powder
- 1 1/2 teaspoons dried basil, crushed
- 1/2 teaspoon dried oregano, crushed
- 2 - 14 oz can beef broth
- 3/4 cup water
- 1 cup monterey jack cheese with jalapeno peppers
How To Make spicy bean soup
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Step 1In a 3 1/2 to 6 quart slow coker combine cannedand frozen beans , onions chili powder, basil and oregano. Stir in beef broth andwatr.
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Step 2Cover; cook on low-hat setting for 8-9 hours of high setting for 4-4 1/2 hours. sTir in cheese until melted. Ladle into soup bowls .
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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