Spicy Bean Soup (Slow Cooker)

• 1 (15 ounce) can red kidney beans, rinsed and drained
• 1 (15 ounce) can garbanzo beans, rinsed and drained
• 1 (15 ounce) can navy beans, rinsed and drained
• 1 (10 ounce) package frozen lima beans
• 1 (9 ounce) package frozen cut green beans
• 1 cup chopped onion
• 4 teaspoons chili powder
• 1 12 teaspoons dried basil, crushed
• 12 teaspoon dried oregano, crushed
• 2 (14 ounce) cans beef broth
• 14 cup water
• 1 cup shredded jalapeno jack cheese

1. In slow cooker combine canned and frozen beans, onion, chili powder, basil, and oregano.
2. Stir in beef broth and water.
3. Cover; cook on high for 4 hours.
4. Stir in cheese until melted.

red kidney beans, garbanzo beans, navy beans, beans, onion, chili powder, basil, oregano, beef broth, water, jack cheese

Taken from www.food.com/recipe/spicy-bean-soup-slow-cooker-261629 (may not work)