Ingredients
8 servings
black bean soup
19.0
ounce(s)
kidney beans drained
15.0
ounce(s)
garbanzo beans, rinsed and drained
15.0
ounce(s)
vegetarian baked beans
16.0
ounce(s)
chopped tomatoes in puree
14.5
ounce(s)
whole kernel corn, drained
15.0
ounce(s)
Onions
1.0
whole
green bell pepper, diced
1.0
whole
Celery
0.5
cup(s)
Garlic, minced
2.0
teaspoon(s)
Chili Powder
1.0
tablespoon(s)
Parsley, dried
1.0
tablespoon(s)
Dried Oregano
1.0
tablespoon(s)
Dried Basil
1.0
tablespoon(s)
corn bread
8.0
piece(s)
Dietary Restrictions
Wheat / Gluten
Recipe Instructions
1. In a slow cooker, combine black bean soup, kidney beans, garbanzo beans, baked beans, tomatoes, corn, onion, bell pepper and celery. Season with garlic, chili powder, parsley, oregano and basil. Cook for at least two hours on High.