Vegetable Soup With a Kick

Name: Vegetable Soup With a Kick
Prep time: 30 min
Cook time: 10 h
Total time: 10 h 30 min
Yield: 8 serving(s)
Ingredients: 32 ounces vegetable stock; 2 cups yellow onions, chopped; 14 1/2 ounces tomatoes, diced in juice; 15 ounces black beans, drained and rinsed; 3 cups carrots, chopped; 2 cups celery, chopped; 1/2 cup frozen corn kernels; 12 ounces roasted red peppers, drained, rinsed and chopped; 1 bay leaf; 1/8 teaspoon dried rosemary; 3 tablespoons fresh thyme; 1/4 cup lemon basil (use fresh, keep leaves whole, do not chop); 1 teaspoon salt (or to taste); 1/8 teaspoon red pepper flakes (or to taste); 1/2 cup long grain brown rice

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Recipe by for the love of veg

I created this recipe when I had a lot of miscellaneous veggies that I wanted to be sure to use before they spoiled. The blend of herbs and peppers really brings out the flavor of this concoction!

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READY IN: 10hrs 30mins

SERVES: 8

UNITS: US

INGREDIENTS

Nutrition

32

ounces vegetable stock
2

cups yellow onions, chopped
14 ¹⁄₂

ounces tomatoes, diced in juice
15

ounces black beans, drained and rinsed
3

cups carrots, chopped
2

cups celery, chopped
¹⁄₂

cup frozen corn kernels
12

ounces roasted red peppers, drained, rinsed and chopped
1

bay leaf
¹⁄₈

teaspoon dried rosemary
3

tablespoons fresh thyme
¹⁄₄

cup lemon basil (use fresh, keep leaves whole, do not chop)
1

teaspoon salt (or to taste)
¹⁄₈

teaspoon red pepper flakes (or to taste)
¹⁄₂

cup long grain brown rice

DIRECTIONS

Place all ingredients in slow cooker except for rice.
Stir to combine.
Cover and cook on low for 8-10 hours or high for 4-6 hours.
Add rice 1.5 hours before end of cooking time.
This soup freezes very well and will keep up to six months.
Cooking time includes longest time in slow cooker.
NOTE: If you can't find lemon basil, regular fresh basil will do fine. However, I love the robust taste of lemon basil in this soup. It really makes a difference.

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