CHILI MINESTRONE SOUP (CROCK POT)

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Chili Minestrone Soup (Crock Pot) image

This is somewhere between a chili and a minestrone... It is spicy, so I warn you to adjust the seasonings and/or the tomatoes and beans used accordingly if you don't want that! I did not put any pasta in this but you can if you wish at the end of cooking. This is good with homemade croutons and a sprinkling of cheese on top, or with a grilled cheese sandwich, or by itself.

Provided by Vino Girl

Categories     Corn

Time 6h20m

Yield 4 serving(s)

Number Of Ingredients 14

1 (14 1/2 ounce) can diced tomatoes with mild green chilies (I used Red Gold Petite Diced Mexican Fiesta spiced tomatoes)
1 (16 ounce) can chili beans (I used Bush's Best Chili Beans with Hot Sauce)
1 cup onion, chopped
3 cups frozen mixed vegetables (mix of peas, carrots, beans, and corn)
1/2 cup celery, chopped
2 cups tomato juice
3 cups water
2 teaspoons sugar
2 teaspoons lime juice
1/2 teaspoon fresh ground pepper
1/4 teaspoon cayenne pepper
1/2 teaspoon chili powder
1/2 teaspoon mrs. dash extra spicy sodium-free seasoning
1/4 teaspoon red pepper flakes

Steps:

  • Put everything in a 4 quart or larger slow cooker.
  • Cook on low for at least 6 hours. We like our soups very long simmered, so I let this go a good 8-10 hours. I don't think you can overcook it.

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