This is a recipe I came up with. The red beans will make their own broth that "feels" meaty.
1 c small red beans
1/2 c pinto beans
1/2 c garbanzo beans (or chick peas)
1/4 of a bunch of cilantro, tied
1 small can diced green chillies
1 med onion, chopped
2 cloves garlic, minced
1 tsp chilli powder
1 sprinkle crushed red pepper
1/4 tsp. cumin
1 can beef broth
night before (optional): put beans in crock pot and cover with about 1" water.
next day: add all other ingredients and cook on high 2 hrs. or until beans soften, then cook on low until dinner time. Remove cillantro bundle and discard. Garnish with chopped cilantro if desired.
You can also just start this the day of. If you start beans around 1:00 on high, they will be done by dinner time. pre-soaking just speeds up cook time. Watch this recipe because if the beans absorb all the water, there won't be any broth for the soup :)