Vegetable Bean Soup

Vegetable bean Soup

Steaming hot bowl of soup loaded with vegetable goodness... that is our dinner majority of days during winter. Winter is that time of  the year when I use my Slow cooker more often than the rest of the year.Using a slow cooker saves a lot of time and energy . I do not have to constantly check on food and no fear of overcooking or burning food. Even though I have tried different recipes in my slow cooker, my absolute favorite thus far has been" bean soup". I use any kinda beans on hand like chick peas,red ,black or even lentils to get the same great tasting healthy soup. The cooking time when the setting is on high takes about 4 hours but it is suggested to slow cook the vegetables for maximum nutritional value. I am always surprised how all the vegetables retain their shape and not get all mushy even after hours of cooking. Last night we had this delicious,hearty bean soup waiting for us when we came back home. Here is the recipe to great tasting bean soup.

Vegetable Bean Soup :

1 16 oz can garbanzo beans       
1 16 oz can black beans
1 28 oz can Crushed tomatoes
1 cup diced potato
1 cup diced carrots
1/2 cup chopped green beans
1 cup collard greens
1/4 cup frozen corn
3/4 cup cut okra
1/2 cup cilantro
1/4 - 1/2 cup wheat berries
1 tspn paprika
1 1/2 tspn cumin
1 tspn dried oregano
salt to taste

Method :

Drain the beans and rinse with water. Place and mix all the ingredients together in the slow cooker . Add 6 cups of water and cover. Adjust the setting  for 6-7 hours on low or up to 4 hours on high. Avoid removing the lid too often unless to stir the soup.Frequently removing the lid adds more time to cooking.

Enjoy the oil free,guilt free, hearty, healthy soup.

Vegetable Bean Soup With  Lite Sour Cream And Whole Grain Baguette