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Prep Time: 30 Minutes Cook Time: 360 Minutes |
Ready In: 390 Minutes Servings: 7 |
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Kitchen staples and canned goods help me get this heartwarming soup on the table with very little preparation. Feel free to change the ingredients according to your tastes by adding a few of your favorite vegetables, or swap out some of the beans with the variety you like best.Belinda Moran, Woodbury, Tennessee Ingredients:
2 cans (14-1/2 ounces each) petite diced tomatoes |
1 can (16 ounces) kidney beans, rinsed and drained |
1 can (15-1/4 ounces) whole kernel corn, drained |
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained |
1 can (15 ounces) black beans, rinsed and drained |
1 can (10 ounces) diced tomatoes and green chilies |
1 can (8 ounces) tomato sauce |
1 cup chopped green pepper |
1 cup chopped zucchini |
3/4 cup water |
1/2 cup chopped onion |
1/2 cup chopped celery |
2 tablespoons chili powder |
4 teaspoons dried oregano |
2 garlic cloves, minced |
1 teaspoon ground cumin |
1 teaspoon pepper |
1/2 teaspoon salt |
2 bay leaves |
Directions:
1. In a 5-qt. slow cooker, combine all ingredients. Cover and cook on low for 6-8 hours or until vegetables are tender. Discard bay leaves before serving. Yield: 7 servings.
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