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:

Jump to Recipe!

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!”

Me:  “Uh…thanks?”

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. 🙂

If you’re looking for a breadstick recipe, give these Whole Wheat Italian Breadsticks a try. 🙂

~K in the Kitchen