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Red Bean Vegetable Soup

Author: Taste of Home, Budget-Friendly Cookbook, Page 86

Note: 12 servings

Ingredients

• 3 large red peppers, chopped
• 3 celery ribs, chopped
• 2 medium onions, chopped
• 4 cans (16 oz. each) kidney beans, rinsed and drained
• 4 cups chicken broth
• 2 bay leaves
• 1/2 - 1 tsp. salt
• 1/2 - 1 tsp. cajun seasoning
• 1/2 tsp. pepper
• 1/4 - 1/2 tsp. hot pepper sauce

Instructions

1. In a slow cooker, combine peppers, celery, onions, and beans. Stir in the remaining ingredients. Cover and cook on low for 6 hours or until vegables are tender. Discard bay leaves before serving.