Bean & Veggie Soup

Today our church started the Daniel Fast for the next 21 days, so I thought I would share some of my receipts along the way! There are some I have done many times before and others will be my first try. Hope you enjoy and share.

Meal of the day (and plenty of left-overs)

Bean & Veggie Soup

Prep Time: 15 mins       Cook Time: 3 Hours

8-10 servings

2 cans of Pinto beans

2 cans of Black beans

2 cans of Kidney beans

1 large can of diced tomatoes or 2 reg. cans

4 celery stalks

1 bell pepper (I usually use red, orange, or yellow)

1/2 an onion

2 tablespoons of minced garlic

1/2 cup of cilantro

1 1/2 cups Vegetable broth

2 tbs of Olive Oil

 If you want some spice add 1 or 2 jalapenos 

When I make this normally I use chicken broth, 2 tbs of cumin, and 1 tbs Tabasco.

You can start by turning your crock pot on HIGH. Then open all 6 cans of beans. They will all need to be drained, take 1 can of each bean and put it in the crock pot, the other three blend them in a blender or food processor, you will need to add the broth to dilute the beans. Then add the mixture into the pot.

Chop up all the veggies and saute them with the olive oil and garlic, until soft.

Toss the cooked veggies in the pot and let everything cook for 3 hours. 

We also like to dip tortillas in the soup! 

Have Fun!