Recipe by Laura Charlonne
Just threw it all in the crockpot, we'll see! Didn't want to go to the store today. Easy, cheep and good for you!
Top Review by La.bel.amor
I give this recipe 5 stars because one, it's so easy. I asked my husband to dice the sweet peppers while I seasoned the beans and chopped the tomatoes. We decided to buy speck and a few dashes of cayenne pepper to add a little extra oomph. Secondly I give it 5 stars because my husband and I loved it so much, this is definitely a summer soup because it was so light and very flavorful...Nom!
- 1 lb pinto beans
- 4 bell peppers (i like to roast mine)
- 1 (14 ounce) can tomatoes (or 3 fresh, less sodium)
- 1 small onion
- 1 tablespoon fresh herb (today rosemary)
- 1 garlic clove (what the heck add some more)
- 2 teaspoons salt
- 1⁄2-1 teaspoon pepper
- 9 cups water