Spicy Bean Soup

Today was a crock pot soup kind of day.  If you don’t already know what that means, it means that I’m too lazy to actually cook a meal.  But we’re going to call this being efficient, ok?

And it actually turned out well and made plenty for leftovers!  That means that, in addition to dinner being ready, my lunch for the next couple of days is done too.  Definitely a win!

There is very little prep work involved in this recipe.  Just chop an onion, celery and garlic and you’re good to go! Near the end, you’ll have to also chop some cabbage and spinach (or you could chop it when you chop the other ingredients).

Easy enough, right?  And if you don’t want a vegetarian soup, you could add some browned meat.  But this soup is hearty enough on it’s own!

Spicy Bean Soup


1 red onion, chopped

2 stalks celery, chopped

2 cloves garlic, chopped

2 cans petite diced tomatoes

4 cups vegetable broth

1 cup water

1 can kidney beans, rinsed

1 can great northern beans, rinsed

1 tablespoon dried parsley

1/2 tablespoon dried thyme

salt and pepper, to taste

2 cups thinly sliced and chopped green cabbage

1 cup spinach, chopped

pinch of red pepper flakes


Chop the onion, celery and garlic.  Rinse the beans with cold water until no more foam appears.  Add all ingredients except cabbage, spinach and red pepper flakes to the crockpot.  Cook on low about 8 hours.  In the last hour, add the spinach and cabbage.  Serve hot with grated Parmesan.

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