Slow Cooker Vegetable Bean Soup
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 chiles
- 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
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1In 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.
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