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Soups & Chowders · Calibama Cooking
Crock Pot Vegetable Bean Soup
A Calibama favorite from the Love Lab, made with heart.
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
Directions
- 1.
Drain and rinse the canned beans well.
- 2.
Place all items in the crock pot and stir to combine.
- 3.
Cook on high for 3 hours or on low for 6 hours.
- 4.
Remove bay leaves. Taste the soup and add additional seasonings as desired.
- 5.
Garnish with shredded cheese and enjoy!
From Chef Lorious’s original collection · View original post