Vegetable Bean Soup

Name: Vegetable Bean Soup
Prep time: 6 h 30 min
Cook time: 6 h 30 min
Total time: 6 h 30 min
Yield: 7
Cuisine: Global
Ingredients: 2 bay leaves; 2 bay leaves; 425 grams can black beans, rinsed and drained; 425 grams can garbanzo beans or chickpeas, rinsed and drained; 454 grams can kidney beans, rinsed and drained; 227 grams can tomato sauce; 227 grams can tomato sauce; 283 grams can diced tomatoes and green chilies; 51 grams chopped celery; 2 Tbsps chili powder; 2 garlic cloves, minced; 149 grams chopped green pepper; 1 teaspoon ground cumin; 80 grams chopped onion; 4 teaspoons dried oregano; 1 teaspoon pepper; 794 grams cans each) petite diced tomatoes; 1 teaspoons salt; 177 milliliters water; 425 grams can whole kernel corn, drained; 425 grams can whole kernel corn, drained; 124 grams chopped zucchini

Vegetable Bean Soup is a gluten free, dairy free, lacto ovo vegetarian, and vegan main course. One serving contains 283 calories, 15g of protein, and 4g of fat. This recipe covers 25% of your daily requirements of vitamins and minerals. This recipe serves 7. Head to the store and pick up bay leaves, bell pepper, celery, and a few other things to make it today. It will be a hit at your Autumn event. From preparation to the plate, this recipe takes roughly 6 hours and 30 minutes. If you like this recipe, you might also like recipes such as Tuscan White Bean Soup with Broccoli Rabe – a Completely Different Twist on Vegetable Soup, Tuscan White Bean Soup with Broccoli Rabe – a Completely Different Twist on Vegetable Soup, and Vegetable Bean Soup.

Instructions

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.

Ingredients you will need

Bay Leaves