15 Bean Slow Cooker Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 14
Ingredients
1-1/2 cups dried 15-bean mix (soaked and rinsed)20 oz. chicken - breast meat, no skin or bone (diced)2 - 14.5 oz. cans stewed tomatoes1 stalk celery (chopped)1 tbsp. parsley1 tbsp. Mrs. Dash Garlic and Herb seasoning2 cloves garlic (crushed)1 tsp. salt1 - 16 oz. bag of frozen gumbo vegetable mix1 cup onion (chopped)1 cup raw pearled barley
Soak dried bean mix as instructed on package. Rinse. In slow cooker add all ingredients except barley. Use the stewed tomato can to add 2 cans of water. Cook on high until beans begin to be tender. Add barley. Turn slow cooker to low and simmer until all vegetables are tender. You might need to add more water, depending on how soupy you want your dish to be.
Serving Size: makes 14 1-cup servings
Number of Servings: 14
Recipe submitted by SparkPeople user CGH-ARTYPANTS.
Serving Size: makes 14 1-cup servings
Number of Servings: 14
Recipe submitted by SparkPeople user CGH-ARTYPANTS.
Nutritional Info Amount Per Serving
- Calories: 253.9
- Total Fat: 0.8 g
- Cholesterol: 19.6 mg
- Sodium: 430.9 mg
- Total Carbs: 41.5 g
- Dietary Fiber: 13.8 g
- Protein: 19.3 g
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