Red Bean Vegetable Soup

Name: Red Bean Vegetable Soup
Prep time: 15 min
Cook time: 6 h
Total time: 6 h 15 min
Yield: 12 servings (3 quarts).
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

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

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.

Nutrition 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.

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

Reviews

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Average Rating:

sherront

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.