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Red Bean Vegetable Soup

 Red Bean Vegetable Soup
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.
12 ServingsPrep: 15 min. Cook: 6 hours

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.