Chili Minestrone Soup (Crock Pot) |
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Prep Time: 20 Minutes Cook Time: 360 Minutes |
Ready In: 380 Minutes Servings: 4 |
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This is somewhere between a chili and a minestrone... It is spicy, so I warn you to adjust the seasonings and/or the tomatoes and beans used accordingly if you don't want that! I did not put any pasta in this but you can if you wish at the end of cooking. This is good with homemade croutons and a sprinkling of cheese on top, or with a grilled cheese sandwich, or by itself. Ingredients:
1 (14 1/2 ounce) can diced tomatoes with mild green chilies (i used red gold petite diced mexican fiesta spiced tomatoes) |
1 (16 ounce) can chili beans (i used bush's best chili beans with hot sauce) |
1 cup onion, chopped |
3 cups frozen mixed vegetables (mix of peas, carrots, beans, and corn) |
1/2 cup celery, chopped |
2 cups tomato juice |
3 cups water |
2 teaspoons sugar |
2 teaspoons lime juice |
1/2 teaspoon fresh ground pepper |
1/4 teaspoon cayenne pepper |
1/2 teaspoon chili powder |
1/2 teaspoon mrs. dash extra spicy sodium-free seasoning |
1/4 teaspoon red pepper flakes |
Directions:
1. Put everything in a 4 quart or larger slow cooker.
2. Cook on low for at least 6 hours. We like our soups very long simmered, so I let this go a good 8-10 hours. I don't think you can overcook it.
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