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Prep Time: 15 Minutes Cook Time: 360 Minutes |
Ready In: 375 Minutes Servings: 12 |
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The addition of Cajun seasoning boosts the flavor of this brothy soup shared by Ronnie Lappe of Brownwood, Texas. The easy recipe makes a big batch that's loaded with fresh vegetable chunks and canned beans. Ingredients:
3 large sweet red peppers, chopped |
3 celery ribs, chopped |
2 medium onions, chopped |
4 cans (16 ounces each) kidney beans, rinsed and drained |
4 cups chicken broth |
2 bay leaves |
1/2 to 1 teaspoon salt |
1/2 to 1 teaspoon cajun seasoning |
1/2 teaspoon pepper |
1/4 to 1/2 teaspoon hot pepper sauce |
Directions:
1. In a 5-qt. slow cooker, combine the peppers, celery, onions and beans. Stir in the remaining ingredients. Cover and cook on low for 6 hours or until vegetables are tender. Discard bay leaves before serving. Yield: 12 servings (3 quarts).
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