What do you get when you combined a wonderful blends of fresh vegetables and herbs with a little kick from some seasonings and hearty red beans?
A fantastic dinner! This soup is perfect for Meatless Monday or a Friday Lenten meal.
Enjoy and Happy Cooking,
3 large green bell peppers
3 celery ribs, chopped
2 medium onions, chopped
4 (16 ounce) cans red kidney beans, rinsed and drained
1 (28 ounce) can diced tomatoes, semi-drained
4 cups chicken broth
1/2 teaspoon salt
1/2 teaspoon taco seasoning
1/2 teaspoon pepper
1/4 teaspoon hot pepper sauce
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.