BARBECUE BEAN SOUP

Barbecue Bean Soup image

Provided by Smockmock

Time 10h10m

Yield 4 quarts, 12 serving(s)

Number Of Ingredients 19

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1/4 cup dried red beans
1/4 cup dried kidney beans
1/4 cup dried black beans
1/4 cup dried great northern beans or 1/4 cup navy beans
1/4 cup dried black-eyed peas
1/4 cup dried garbanzo beans
1/4 cup dried baby lima beans
1/4 cup dried lentils
1/4 cup dried split peas
1 cup brown rice, uncooked
2 medium onions, chopped
2 cups chicken broth
2 cups beef broth
2 cups water
1 cup barbecue sauce (My DH prefers Sweet Baby Ray's, but you can use whichever type and brand you like)
2 teaspoons Worcestershire sauce
salt
pepper
1 -2 cup rotini pasta (optional)

Steps:

Hydrate and rinse beans (a bag of 15 bean soup can be used in place of the dry beans listed) according to package instructions. (note: split peas and lentils do not need to be hydrated)
Add all ingredients to slow cooker except pasta. (If using 15 bean soup mix do not add seasoning packet to slow cooker until the last 30 min of cook time.).
Stir mixture.
Cover and cook on low for 10 hours or until beans are tender. Add pasta, if desired, in the last 15-30 minutes of cook time.

Nutrition Facts : Calories 187.6, Fat 1.8, SaturatedFat 0.3, Cholesterol 0.1, Sodium 408.3, Carbohydrate 34.1, Fiber 6.7, Sugar 3.6, Protein 9.5