Cheryl’s Spicy Tomato, Bean & Veggie Soup – Crock Pot

Tomato soup is believed to have originated in the United States in the late 19th century and became popular during the Great Depression as a simple and affordable meal.

This is vegan, gluten free and high protein recipe. Dish can be prepared in 270 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 15.

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Cheryl’s Spicy Tomato, Bean & Veggie Soup – Crock Pot

Cooking Method: Crock Pot Cuisine: International Courses: Lunch, Soup Recipe Keys: Gluten Free High Protein Vegan

Difficulty: Intermediate Prep Time 20 min Cook Time 240 min Rest Time 10 min Total Time 4 hrs 30 mins

Servings: 4 Calories: 1000

Best Season: Suitable throughout the year

Ingredients

Servings

• 200 gram Onion
• 3 clove Garlic
• 150 gram Carrot
• 150 gram Celery
• 150 gram Red bell pepper
• 1 can Canned diced tomatoes
• 1 can Canned kidney beans
• 4 cup Vegetable broth
• 2 teaspoon Chili powder
• 1 teaspoon Cumin
• 1 teaspoon Paprika
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 2 leaf Bay leaves
• 2 tablespoon Fresh parsley

Instructions

1. Chop the onion, garlic, carrot, celery, and red bell pepper.
2. In a crock pot, combine the chopped vegetables, canned diced tomatoes, canned kidney beans, vegetable broth, chili powder, cumin, paprika, salt, black pepper, and bay leaves.
3. Cook on low heat for 4 hours.
4. Remove the bay leaves and stir in fresh parsley.
5. Let the soup rest for 10 minutes before serving.
6. Serve hot and enjoy!

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 250kcal

% Daily Value *

Total Fat 5g8%

Total Carbohydrate 40g14%

Sugars 10g

Protein 10g20%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.