Southwestern Red Bean Vegetable Soup


  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,                                         

Vonnie

 

 

Ingredients:

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

2 bay leaves

1/2 teaspoon salt

1/2 teaspoon taco seasoning

1/2 teaspoon pepper

1/4 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.

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2 thoughts on “Southwestern Red Bean Vegetable Soup

  1. Pingback: Slow Cooker Monday, this week in FAIL « A Dash of Domestic

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