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Prep Time: 10 Minutes Cook Time: 240 Minutes |
Ready In: 250 Minutes Servings: 12 |
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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. 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:
1. For dinner in an hour:.
2. Saute pepper, onion, and garlic for 5 minutes in a little olive oil in a large pot.
3. Add vegetable broth/bouillon and water, Rotel tomatoes, diced tomatoes, and refried beans.
4. Add corn and three cans of plain beans (make sure they are well drained).
5. Mix gently and simmer for 30 to 60 minutes.
6. Crock pot:.
7. Add everything to the crock pot.
8. Cook on high for 3 to 4 hours.
9. Stir well, and cook on low for another 1 to 2 hours.
10. Watch that the beans aren't getting too mushy.
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