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Red Bean Vegetable Soup Recipe

The addition of Cajun seasoning boosts the flavor of this brothy soup shared by Ronnie Lappe of Brownwood, Texas. The easy recipe makes a big batch that's loaded with fresh vegetable chunks and canned beans.

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Red Bean Vegetable Soup Recipe

Prep: 15 min. Cook: 6 hours

Yield: 12 Servings

15 360 375

Ingredients

3 large sweet red peppers, chopped
3 celery ribs, chopped
2 medium onions, chopped
4 cans (16 ounces each) kidney beans, rinsed and drained
4 cups chicken broth
2 bay leaves
1/2 to 1 teaspoon salt
1/2 to 1 teaspoon Cajun seasoning
1/2 teaspoon pepper
1/4 to 1/2 teaspoon hot pepper sauce

Directions

In a 5-qt. slow cooker, combine the peppers, celery, onions and beans. Stir in the remaining ingredients. Cover and cook on low for 6 hours or until vegetables are tender. Discard bay leaves before serving. Yield: 12 servings (3 quarts).

Nutritional Facts 1 serving (1 cup) equals 61 calories, trace fat (trace saturated fat), 0 cholesterol, 508 mg sodium, 12 g carbohydrate, 3 g fiber, 4 g protein.

Originally published as Red Bean Vegetable Soup in Quick Cooking January/February 2003, p59

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Red Bean Vegetable Soup

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(1-1) of 1 reviews

Reviewed on Mar. 02, 2011 by sherront

This was excellent. I used black beans and added a can of diced tomatoes with chilies and spices and a can of corn. Am making it again today. We had our son and daughter-in-law over that evening and both loved it and wanted the recipe. I have sent it to a couple of other people. This is easy and really tastey.