This hearty and flavorful vegetarian tomato bean soup is made in the slow cooker.
Good afternoon! I almost said good morning and then realized how late it is. I’m dragging a little. Ever since I had the flu about a month ago, I haven’t felt quite back to normal. It’s not terrible, but after a few days of arguing with myself I decided it’s better to be safe than sorry. Therefore, I betook myself to the clinic this morning, and the conversation went something like this:
Nurse practitioner: “Hey, so what’s going on with you today?”
Me: “I don’t really know. I just can’t seem to get completely better after having the flu a month ago. I mean, I’m doing most things normally, but I’m just tired a lot and having some headaches and still coughing some and feeling kind of blah.” (I’m a real expert at describing my symptoms, as you can see.)
Nurse practitioner: *listens to my lungs and looks in my ears* “Well, your lungs sound good and your vitals are all normal. Could be some sort of minor secondary infection or inflammation, but I’m not really sure. Here’s a prescription for an antibiotic. Let me know if it doesn’t work. Have a nice day!”
So, I’m at home resting and drinking lots of fluids and hoping this blah feeling finally goes away soon.
I’m also craving comforting and delicious healthy foods. Well, sort of. I don’t have much of an appetite at the moment, but if I did some Zesty Tomato Bean Soup would be amazing right about now.
This recipe is one of those that I finished, photographed, and thought, “This looks a little weird. I hope it’s actually good”. Sometimes such recipes do turn out to be delicious, and other times… Well, it’s back to the drawing board.
On this occasion, however, the soup was a success. 🙂
Slow Cooker Zesty Tomato Bean Soup
- 2 15 oz cans no salt added black beans, rinsed and drained
- 2 15 oz cans reduced sodium kidney beans, rinsed and drained
- 1 28 oz can crushed tomatoes
- 4 cups chicken broth, low sodium OR 4 cups vegetable broth
- 2 Tablespoons dried onion
- 2 Tablespoons olive oil
- 1 Tablespoon garlic powder (not garlic salt)
- 1 Tablespoon Worcestershire sauce
- 1 1/2 teaspoons ground cumin
- 1 teaspoon chili powder
- 1 teaspoon lemon pepper seasoning
- 1/2 teaspoon salt
- dash cayenne pepper
Place all ingredients in slow cooker and stir lightly to roughly combine. Cover and cook on low for 3-4 hours.
Serve with warm bread or breadsticks if desired.
If you’re looking for a breadstick recipe, give these Whole Wheat Italian Breadsticks a try. 🙂
~K in the Kitchen