Slow Cooker Vegetable Bean Soup
TOTAL TIME: Prep: 30 min. Cook: 6 hours
YIELD: 7 servings.
Kitchen staples and canned goods help me get this heartwarming soup on the table with very little preparation. Feel free to change the ingredients according to your tastes by adding a few of your favorite vegetables, or swap out some of the beans with the variety you like best.—Belinda Moran, Woodbury, Tennessee
Ingredients
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2 cans (14-1/2 ounces each) petite diced tomatoes
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1 can (16 ounces) kidney beans, rinsed and drained
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1 can (15-1/4 ounces) whole kernel corn, drained
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1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
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1 can (15 ounces) black beans, rinsed and drained
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1 can (10 ounces) diced tomatoes and green chiles
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1 can (8 ounces) tomato sauce
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1 cup chopped green pepper
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1 cup chopped zucchini
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3/4 cup water
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1/2 cup chopped onion
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1/2 cup chopped celery
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2 tablespoons chili powder
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4 teaspoons dried oregano
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2 garlic cloves, minced
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1 teaspoon ground cumin
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1 teaspoon pepper
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1/2 teaspoon salt
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2 bay leaves
Directions
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1.
In a 5-qt. slow cooker, combine all ingredients. Cover and cook on low for 6-8 hours or until vegetables are tender. Discard bay leaves before serving.
Nutrition Facts
1-1/2 cups: 268 calories, 2g fat (0 saturated fat), 0 cholesterol, 1296mg sodium, 49g carbohydrate (11g sugars, 14g fiber), 13g protein.
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