Kitchen staples and canned goods help me get this heartwarming soup on the table with very little preparation. Feel free to change the ingredients according to your tastes by adding a few of your favorite vegetables, or swap out some of the beans with the variety you like best.—Belinda Moran, Woodbury, Tennessee
Ingredients
- 2 cans (14-1/2 ounces each) petite diced tomatoes
- 1 can (16 ounces) kidney beans, rinsed and drained
- 1 can (15-1/4 ounces) whole kernel corn, drained
- 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
- 1 can (15 ounces) black beans, rinsed and drained
- 1 can (10 ounces) diced tomatoes and green chiles
- 1 can (8 ounces) tomato sauce
- 1 cup chopped green pepper
- 1 cup chopped zucchini
- 3/4 cup water
- 1/2 cup chopped onion
- 1/2 cup chopped celery
- 2 tablespoons chili powder
- 4 teaspoons dried oregano
- 2 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon pepper
- 1/2 teaspoon salt
- 2 bay leaves
Directions
- In a 5-qt. slow cooker, combine all ingredients. Cover and cook on low for 6-8 hours or until vegetables are tender. Discard bay leaves before serving.
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