This is one of my favorite meals for a busy day. Throw it all in the crock pot and forget it! It’s nice and hearty but has no meat. I serve it with grilled cheese or a nice thick layer of cheese on top of the soup (sometimes both!).
The recipe is versatile so you can use whatever beans and rice you have on hand. You can use canned or dry beans, just note that dry beans will take a little longer to cook. Here I have used a combination of both. The seasoning below is quite mild, you can add more to suit your own tastes. Feel free to add carrots or other vegetables as well.
If you don’t have any tomato paste on hand the recipe can be made without it. The paste just gives you more of a stew consistency than a soup which I happen to like.
- 1 15oz can butter beans
- 1 15oz can pinto beans
- 1 15oz black eye peas
- 1 can of corn
- 1 29oz can tomato sauce
- 1 6oz can tomato paste
- 32 oz beef stock (you could also use chicken or vegetable)
- 1 onion, chopped
- 4-6 cloves of finely minced garlic
- 2 chopped potatoes
- handful of mushrooms chopped
- 1/3 cup dry chick peas
- 1/3 cup dry lima beans
- 2/3 cup brown rice
- 1 tbsp cilantro
- 2 tsp thyme
- 2 tsp seasoned salt
- 1/2 tsp pepper
- 2 tsp chives
- 1 tsp parsley
- Place the tomato sauce in the crock pot.
- Drain all canned beans and any canned vegetables. Add them to the crock pot.
- Chop all fresh vegetables and herbs, add to crock pot.
- Add dry beans (after cleaning) and rice to crock pot.
- Add tomato paste to crock pot. If you want a thick stew, add all the paste. If you prefer more of a soup, add a little or none.
- Add the broth to the crock pot and stir it all up.
- Cook on high for 4-6 hours. Dry beans will take longer to cook than canned.