Red Bean Vegetable Soup Recipe
Red Bean Vegetable Soup Recipe photo by Taste of Home

Red Bean Vegetable Soup Recipe

Publisher Photo
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.
TOTAL TIME: Prep: 15 min. Cook: 6 hours
MAKES:12 servings
TOTAL TIME: Prep: 15 min. Cook: 6 hours
MAKES: 12 servings

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

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.

Directions

  1. 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).
Originally published as Red Bean Vegetable Soup in Quick Cooking January/February 2003, p59

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.

Reviews for Red Bean Vegetable Soup

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Reviewed Mar. 2, 2011

"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."

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