Red Bean Vegetable Soup Recipe
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Red Bean Vegetable Soup Recipe

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Cajun seasoning boosts the flavor of this brothy soup. The easy recipe makes a big batch that's loaded with beans and fresh veggies. —Ronnie Lappe, Brownwood, Texas
TOTAL TIME: Prep: 15 min. Cook: 6 hours
MAKES:12 servings
TOTAL TIME: Prep: 15 min. Cook: 6 hours
MAKES: 12 servings


  • 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 cup: 158 calories, 0 fat (0 saturated fat), 2mg cholesterol, 701mg sodium, 29g carbohydrate (5g sugars, 8g fiber), 11g protein. Diabetic Exchanges: 2 starch, 1 lean meat.


  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

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sherront User ID: 1073760 43870
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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