Kidney Bean And Vegetable Soup (Print Version)
# Ingredients:
01 -
Big onion, chopped up.
02 -
2 carrots, peeled and chopped.
03 -
2 celery sticks, sliced.
04 -
Red potatoes, cut up.
05 -
Can of chickpeas, rinsed.
06 -
Can of kidney beans, rinsed.
07 -
Big can crushed tomatoes.
08 -
Veggie broth.
09 -
Cajun spice (Tony's).
10 -
Bay leaf.
11 -
Bag of baby spinach.
12 -
Butter.
# Instructions:
01 -
Dump everything in the slow cooker except spinach and butter - onion, carrots, celery, potatoes, both beans, tomatoes, broth, spices, bay leaf. Give it a good stir.
02 -
Put the lid on. Cook on LOW for 6 hours.
03 -
Check if veggies are soft. Throw in spinach and butter.
04 -
Cook 30 more minutes with lid on.
05 -
Eat it hot or keep it warm for a couple hours.
# Notes:
01 -
Makes good leftovers - keeps 5 days in fridge.
02 -
Use whatever spices you like.
03 -
Skip butter or use oil to make it vegan.