• 3 celery ribs, chopped
  • 2 onions, medium, peeled and chopped
  • 29 oz. tomatoes, diced ( 2 - 14.5 oz. cans)
  • 8 oz. corn
  • 64 oz. red kidney beans, rinsed and drained (4 - 16 oz. cans)
  • 4 c. vegetable broth
  • 2 bay leaves
  • 1/2 to 1 tsp. salt
  • 1/2 to 1 tsp. Cajun seasoning
  • 1/2 tsp. pepper
  • 1/2 tsp. hot pepper sauce

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Even though Slow Cooker Vegetarian Red Bean Soup says its Vegetarian, you will love this soup when you make it!  Healthy too!

  1. Combine the celery, onions, tomatoes, corn and beans in a 5 – 6 quart slow cooker.
  2. Stir in all remaining ingredients.
  3. Cover. Cook on Low for 6 hours or until the vegetables are tender.
  4. Discard bay leaves before serving and drizzle with a dollop of sour cream!

Happy Crocking!

For over 450 more Slow Cooker recipes, click here to get my eBook!

XOXO,

Jenn

Crock Pot Vegetarian Red Bean Soup

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