I knew I needed this recipe when I tasted it.....I had 30 min yesterday before guests arrived and I threw this in the crock pot. I didn't have canned vegetable broth or tomato soup. I had spaghetti sauce in the freezer and used about 2 cups of that and about 4 C of veggie broth I also had in the freezer (I was doubling). I threw in celery, carrots....very versatile recipe...still tasted great with the substitutions.
I especially like that I'll remember Jen each time I make this.
1 can vegetable broth (2 C vegetable broth)
1 can cream of tomato soup (Spaghetti sauce worked well)
1 chopped onion (saute before cooking - I didn't)
1 can kidney beans (I didn't have any in the freezer)
1 can black beans (1 C cooked)
1 can chickpeas (1 C cooked)
1 C corn
1 C Lima beans
1 C peas (or other veggies)
Added vegges as you desire (celery, carrots, potato, green beans, parsnip, zucchini, can of diced tomatoes etc)
Add salt and pepper to taste.
Cook in crock put until ready - about 3 hours on stateside high. Doubled for a full crock pot.
Living all of life before the face of God...