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Tuesday, February 23, 2010

More Soup!

This is a very good bean soup that I invented for my birthday last weekend. It's made in a slow cooker and is SO VERY EASY, I almost don't want to give away the recipe. But, I will. Seriously, the hardest part is measuring out the spices!

Slow Cooker Bean and Tomato Soup:

3 cans white beans, drained and rinsed (cannelini or great northern beans)
1 can stewed tomatoes, diced
2 cloves garlic, diced
1/4 cup onions (optional)
1 vegi bouillion cube
6-8 cups water
1 Tbsp. fennel seeds
1 tsp. basil
1 tsp. marjoram
1 tsp. oregano
1 Tbsp. olive oil
2 Tbsp. soy sauce

Add all ingredients to a slow cooker, and set on high for 4 hours or so.

About half an hour before serving, mash up the beans a bit, with a potato masher. (The first time I made this, I used less water, and really it was a bit better. It may have cooked longer too.)
Serve with pepper, if you like, but it really doesn't need any more salt. Enjoy!

1 comment:

  1. Hey! I am glad you liked the Peanut Spinach tofu slow cooker recipe. I made it again the other night and added more veggies. It was still delicious!! I like your blog!

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