Crock Pot Vegetable Bean Soup
Ingredients
- 1 16 oz can black beans
- 1 16 oz can garbanzo beans or chickpeas
- 1 16 oz can pinto beans
- 1 cup corn (fresh or frozen)
- 1 - 2 small bags mixed vegetables
- 1 medium diced potato
- 1 medium diced yellow onion
- 1 tbsp thyme
- 1 tbsp basil
- 1 tbsp oregano
- 1 tbsp Herbs de Provence
- 1 tbsp parsley
- 2 bay leaves
- 1 tbsp garlic powder
- 1 tbsp salt
- 1 tsp black pepper
- 1 tsp chili powder
- 1 tsp cumin
- 4 1/2 - 5 cups chicken broth
Instructions
- Drain and rinse the canned beans well.
- Place all items in the crock pot and stir to combine.
- Cook on high for 3 hours or on low for 6 hours.
- Remove bay leaves. Taste the soup and add additional seasonings as desired.
- Garnish with shredded cheese and enjoy!
Notes
The key to this recipe is to improvise. Use whatever beans and vegetables you have on hand. Fresh or frozen veggies will work, as will any beans you have on hand. Adjust the seasonings to meet your personal preference and have fun!!