Red Bean Vegetable Soup

[Guest guest]

I confess that when I made this recipe I added more herbs and spices

to it

than what is written here. I think I added cumin, coriander, thyme,

basil and

definately some dried minced garlic. I copied this recipe from a

quick cooking

magazine and only changed the type of soup stock used in it from

chicken to

vegetable stock. Do experiment with the combinations of spices you

prefer.

 

Red Bean Vegetable Soup

 

3 large sweet red peppers, chopped

3 celery ribs, chopped

2 medium onions, chopped

4 cans (16oz, each) red kidney beans, rinsed and drained*

4 cups vegetable stock

2 bay leaves

1/2 to 1 tsp salt

1/2 to 1 tsp Cajun seasoning

1/2 tsp pepper

1/4 to 1/2 tsp hot pepper sauce

 

In a 5-qt slow cooker, combine the peppers, celery, onions and beans.

Stir in

the remaining ingredients. Cover and simmer on low for 6 hrs or until

vegetables are tender. Discard bay leaves before serving. Yield: 12

servings (3

quarts)

 

* I don't like to use canned beans so instead I used some cooked

beans I had

already made. I put in about 5 or 6 cups. (don't remember exact

amount, but I

was estimating at the time trying to put in about 4 cans worth)

 

~ P_T ~

 

The most useful phrase one can learn in Russian (after " Ya loobloo

peat

vodku " - I love to drink vodka) has to be " Nyet, Ya koshka " or " No

I'm

a cat. " It provides an excellent answer to almost any question asked

of

you....Do you know where the kiosk is? No, I'm a cat. Would you give

me

the pleasure of joining me for dinner tonight? No, I'm a cat. Did you

remember to do the dishes? No, I'm a cat.

Try it out for a few days and I promise you'll get asked less

questions!

~ Andrea Balboa