Vegetarian Red Bean Soup

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 (450g / 16oz) cans red kidney beans, rinsed and drained
• 4 cups (1L 32fl oz) vegetable stock (or chicken broth)
• 3 large sweet red peppers, chopped
• 3 celery stalks, chopped
• 2 medium-sized 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:

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

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