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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 10 |
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This came from a cookbook I borrowed from the library and I am sorry I didn't write down the name of the book. We first made this in the dutch oven over the camp fire. Anything over a fire is good! But this is just as good done in the crockpot for 8 hours or on the stove for 35 minutes! I use a lot of garlic and a LOT of heat - so feel free to tone it down to your tastes!Enjoy - it's healthy! Ingredients:
1 medium onion, chopped |
1 medium carrot, chopped |
1 stalk celery, chopped |
3 garlic cloves, minced |
3 teaspoons chili powder |
2 tablespoons red pepper flakes |
2 tablespoons hot sauce |
1 large bell pepper, chopped |
1 (15 ounce) can no-salt-added diced tomatoes |
1 (15 ounce) can no-salt-added tomato sauce |
1 (15 ounce) can no-salt-added garbanzo beans |
1 (15 ounce) can no-salt-added kidney beans |
1 (15 ounce) can no-salt-added great northern beans |
3 cups water |
Directions:
1. Add all ingredients to soup pot, bring to boil, reduce heat.
2. Simmer for 25-35 minutes.
3. Alternate Crockpot directions:.
4. Add all ingredients to crock pot, cook on low for 8 hours (or high for about 4).
5. Alternate Dutch oven campfire directions:.
6. Add all ingredients to well oiled, cast iron Dutch oven, put on hot coals.
7. Stir occasionally, cook for 1-3 hours until bubbling.
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