This afternoon, I threw together a Vegetable and Bean soup with things in my refrigerator and pantry. It’s been cold here in Michigan and I knew my husband was going to be outside most of the day building our new fence, so I thought it would be great for all of us…especially him…to warm up with some healthy soup this evening! I had meant to make a roast earlier this week and didn’t end up making it, but had all the “fixings” left in my refrigerator. So, I added some beans from my pantry and voila! Soup was for dinner! I served this with some leftover honey cornbread muffins we had earlier in the week and it was so good! The sweetness of the muffins with the saltiness of the soup made for a perfect combination. This soup is gluten-free as long as you use gluten-free stock. It is vegetarian as long as you use vegetable stock. I hope you give this one a try!
Vegetable Soup with Beans
Hope Comerford, Clinton Township, MI
Makes 15 servings
Prep. Time: 10 minutes
Cooking Time: 4-5 hours on High or 8 hours on Low
Ideal Slow Cooker Size: 8 qt.
1/3 cup chopped carrots
1/4 cup chopped celery
2 cups copped cabbage
3-4 cups diced potatoes (I used red, but Yukon Gold would be great too)
1 cup chopped onion
15.5 oz. can Great Northern beans, drained, rinsed
15.5. oz. can black beans, drained, rinsed
1 15.5. oz. can diced tomatoes
9 cups gluten-free chicken or vegetable stock
1 1/2 Tbsp. sea salt (or less if you desire)
1/4 tsp. pepper
1 Tbsp. garlic powder
1 Tbsp. onion powder
1 tsp. Italian seasoning
1. Place all ingredients into the crock and stir.
2. Cook on High for 4-5 hours, or on Low for 8 hours. Enjoy!