A Healthy Pot of Black n Red
From jo_jo_ba 16 years ago
- 480 minutes to make
- Serves 10
Simple to prepare, this vegan bean soup has serious kick from both peppers and garlic. Don’t eat it before a big meeting or romantic rendezvous, haha. Throw it in your crock pot in the morning, and it will be done when you get home from work.
Ingredients
- 1 ½ cups chopped onion shopping list
- 1 ½ cups sliced carrots shopping list
- 5 cloves garlic, minced shopping list
- 3 cups vegetable stock shopping list
- 1 teaspoon brown sugar shopping list
- 2 cups frozen corn shopping list
- 1 cup cooked kidney beans, drained shopping list
- 2 cups cooked black beans, drained shopping list
- 1 (14.5 ounce) can Italian-style stewed tomatoes shopping list
- 2 cups diced tomatoes shopping list
- 2 tbsp garlic powder shopping list
- 2 tsp cayenne powder shopping list
- 2 tsp ground cumin shopping list
- 2 jalapeno peppers, chopped shopping list
How to make it
- Sauté onion, carrots and garlic in a fry-pan spritzed with non-stick cooking spray.
- Add sautéed vegetables and the rest of the ingredients to a crock-pot, and cook on HIGH for the first hour.
- Stir, and turn the temperature down to LOW. Cook 7 more hours.
The Groups
-
On A Budget
559 members -
Foodies That Follow WWs
49 members -
Good To Freeze
132 members -
Comfort Foods
784 members -
Gluten Free No Wheat
241 members -
Vegan
423 members -
Eat Light Healthy
457 members -
Weight Watchers
282 members -
Vegetarian Food Lover
425 members -
Everyday Chefs
75 members
Reviews & Comments 2
-
All Comments
-
Your Comments