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Admin
Posted 2391 days ago
Hi, Tess & Kevin. Thanks to your feedback, the recipe was updated with vegetable stock as the main ingredient and chicken broth as an option.
Tess
Posted 2392 days ago
Kevin I think that is a bit mean (and just a tad anal!) as the author does say Veg Stock and in brackets Chicken Broth/Stock - clearly he or she is assuming the person who is making the stew has a brain and can make a choice!
Kevin
Posted 2392 days ago
Obviously the author doesn't quite get vegetarian food. Chicken broth????? Please!!
try replacing it with a good quality vegi stock
 

Slow Cooker Recipes > Soup Recipes

Slow Cooker Recipe

Vegetarian Red Bean Soup

Vegetarian Red Bean Soup

Red Bean Soup is rated 2.3 / 5 based on 3 votes.

Print Recipe

Preparation time:
Slow Cooker Size 3.5L+
Serves: 12
Cooking time:

A hearty vegetarian meal that’s super easy to make. Great for “freeze-ahead” meals. Makes 12 servings, so consider halving the recipe for a more manageable amount.

Ingredients

  • 4 x 16 oz (450 g) cans red kidney beans rinsed and drained
  • 4 cups vegetable stock (or chicken broth)
  • 3 large sweet red pepper chopped
  • 3 celery chopped
  • 2 onions chopped
  • 2 bay leaves
  • ½ teaspoon salt
  • ½ teaspoon Cajun-style seasoning
  • ½ teaspoon ground black pepper
  • ¼ teaspoon hot sauce (or to taste)

Steps:

  • Mix all ingredients together in slow cooker until combined.
  • Set slow cooker to “Low.” Let cook 6 hours, or until vegetables are tender.
  • Discard the bay leaves before serving. Serves 12.
  • Recipe End

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