Description
Hearty kidney bean and vegetable soup combines nutritious ingredients from Mexican culinary traditions. Rich legumes and colorful vegetables create a comforting meal you’ll savor with each spoonful.
Ingredients
Scale
Vegetables:
- 1 big onion, chopped
- 2 carrots, peeled and chopped
- 2 celery sticks, sliced
- Red potatoes, cut up
- 1 bag baby spinach
Beans and Legumes:
- 1 can chickpeas, rinsed
- 1 can kidney beans, rinsed
Liquids and Seasonings:
- 1 big can crushed tomatoes
- Vegetable broth
- 1 bay leaf
- Cajun spice (Tony’s)
- Butter
Instructions
- In a slow cooker, combine diced onions, carrots, celery, potatoes, kidney beans, white beans, canned tomatoes, vegetable broth, aromatic spices, and bay leaf. Thoroughly mix the ingredients to ensure even distribution.
- Cover the slow cooker and set to LOW temperature. Allow the soup to simmer gently for 6 hours, letting the flavors meld and vegetables tenderize.
- After 6 hours, verify the vegetables are tender and easily pierced with a fork. Fold in fresh spinach leaves and add butter, stirring gently to incorporate.
- Replace the lid and continue cooking for an additional 30 minutes, allowing the spinach to wilt and butter to melt into the soup.
- Once cooking is complete, remove the bay leaf. Serve the soup piping hot, or maintain a warm temperature for up to 2 hours for continued enjoyment. The soup can be stored in the refrigerator and reheated for later meals.
Notes
- Adjust liquid levels by adding extra broth if soup becomes too thick during slow cooking.
- Consider using dried kidney beans instead of canned for more authentic flavor and lower sodium content.
- Include gluten-free options by confirming broth and checking ingredient labels carefully.
- Swap butter with olive oil to create a vegan-friendly version of the soup.
- Prep Time: 15 minutes
- Cook Time: 6 hours 30 minutes
- Category: Lunch, Dinner, Snacks
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 150
- Sugar: 4 g
- Sodium: 500 mg
- Fat: 3 g
- Saturated Fat: 1 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 7 g
- Protein: 6 g
- Cholesterol: 5 mg