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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.

MENU:
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

More Recipes from the Lickety Split Meals Cookbook:
Turkey Vegetable Stew
Tortellini Stew
Mexican 5 Bean Soup
Split Pea Soup
Beef Barley Soup
Gypsy Stew
Crock Pot Fajitas
Mexican Black Beans
Beef Stroganoff over Noodles
Cranberry Pork Roast over Noodles
Chicken Cacciatore
Sweet and Sour Chicken