Fabulous Bean Soup
"This soup is delicious and healthy! It's very easy and very satisfying. It gets much thicker if allowed to sit in the refrigerator over night (I recommend doing this). Great additions are shredded cheese, sour cream, and tortilla chips. It's also vegan."
photo by BB2011
- Ready In:
- 4hrs 10mins
- Ingredients:
- 9
- Yields:
-
1 crock pot
- Serves:
- 8
ingredients
- 1 cup chopped green pepper
- 1⁄2 cup chopped onion
- 2 teaspoons minced garlic
- 14 1⁄2 ounces vegetable broth (or two cups of water with 2 vegetable bouillon cubes)
- 1 (10 ounce) can Rotel Tomatoes
- 1 (15 ounce) can diced plain tomatoes
- 1 (15 ounce) can fat-free refried beans
- 1 (15 ounce) can whole corn, drained
- 3 (16 ounce) cans beans (kidney, pinto, garbanzo, etc.)
directions
-
For dinner in an hour:
- Saute pepper, onion, and garlic for 5 minutes in a little olive oil in a large pot.
- Add vegetable broth/bouillon and water, Rotel tomatoes, diced tomatoes, and refried beans.
- Add corn and three cans of plain beans (make sure they are well drained).
- Mix gently and simmer for 30 to 60 minutes.
-
Crock pot:
- Add everything to the crock pot.
- Cook on high for 3 to 4 hours.
- Stir well, and cook on low for another 1 to 2 hours.
- Watch that the beans aren't getting too mushy.
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Reviews
-
This was very good, as far as bean soups go. I tend to prefer bean based recipes like soup, chili, baked beans, etc... with some kind of pork so for this recipe I always add either chopped ham or bacon. My mom always used ham hocks but those are not available at the average metro grocery store. -
This was so easy and tasted really good which has to be a winning combo. I am sure I will be making this again in the crock pot. Made for PAC Spring 2010. -
This soup was simple to make and is very delicious! It's nice and thick like a chili and has excellent flavor. It's perfect for a cold night.
Tweaks
-
Only tweaks needed are adding bacon or ham and a bit of chipotle if you like some heat.
RECIPE SUBMITTED BY
<p>I'm a science teacher who likes experimenting with a variety of recipes and ingredients. I'm a vegetarian (since 11/2003) and my sister is vegan, so many of my recipes reflect this.</p>