Pantry Soup

Name: Pantry Soup Recipe
Prep time: 15 min
Cook time: 480 min
Total time: 495 min
Yield: 8
Ingredients: 3 cans Diced Tomatoes; 1 Can Pinto Beans; 1 Can Lima Beans; 1 Can Dark Red Kidney Beans; 1 Can Light Red Kidney Beans; 1 Can Black Eye Peas; 2 Cups Vegetable Broth 2 Extra Cups for Potatoes; 3-4 Cups of Fingerling Red or Heirloom Potatoes Cubed; Italian spices to taste (garlic parsley cilantro basil sun-dried tomatoes bell peppers crushed red pepper seeds of all kinds)

Minutes to Prepare: 15
Minutes to Cook: 480

Number of Servings: 8

Ingredients

3 cans, Diced Tomatoes 1 Can Pinto Beans1 Can Lima Beans 1 Can Dark Red Kidney Beans1 Can Light Red Kidney Beans1 Can Black Eye Peas 2 Cups Vegetable Broth, 2 Extra Cups for Potatoes3-4 Cups of Fingerling, Red or Heirloom Potatoes, CubedItalian spices to taste (garlic, parsley, cilantro, basil, sun-dried tomatoes, bell peppers, crushed red pepper, seeds of all kinds)

Directions

In a crock pot, empty all diced tomato cans.
Drain all beans/peas and rinse. Add the beans/peas to the crock pot. Add the vegetable broth and all the spices you desire.
You can add the potatoes now or, to make sure the beans soak up the flavor first, about an hour before you are ready to serve, cut up the potatoes into a microwave safe bowl and add two cups of vegetable broth. Microwave for 10-12 minutes, until soft and coated. Add to the soup.

Serving Size: 8 1-1.5 cup servings

Number of Servings: 8

Recipe submitted by SparkPeople user NOVAKJ1.

Servings Per Recipe: 8

Nutritional Info Amount Per Serving