Summer Bean Soup
photo by La.bel.amor
- Ready In:
- 6hrs 10mins
- Ingredients:
- 9
- Serves:
-
6
ingredients
- 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
directions
- soak beans over night, discard water. Chop all ingredients and put in crockpot with beans and fresh water. Go to work, come home and eat!
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Reviews
-
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!
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This is definitely an easy and inexpensive meal that is also tasty and healthy! I chopped up 8 basil leaves and used 1 teaspoon herbes de provence, plus fire-roasted tomatoes and 3 cloves of garlic. My crock pot was full to the brim with only 6 cups of water, so my soup came out thicker than intended. Unsure how long or what power to set my crockpot at, I cooked on high for 8 hours. Reviewed for PAC Fall '11.