Vegetarian Bean Soup Recipe - Slow Cooker, Stovetop

Kidney Bean Pasta Soup

A simple, easy, and immensely satisfying vegetarian or vegan bean soup for slow cooker, crockpot or stovetop

This bean soup recipe is a variation on Eclectic Pasta Stew, except the veggies differ, it's more soupy, and specifies kidney beans. If you can get fresh herbs, that's always great, but it's good with dried.

Add or substitute vegetables as you wish. Potatoes and pasta work well together, believe it or not, but you can substitute, or leave them out. Bean soups thrive on diversity.

Ingredients:

• 1 c cooked kidney beans*, drained & rinsed
• *Bean Cooking Instructions
• 1/2 lb penne or rigatoni, cooked al dente, rinsed with cold water, and set aside
• 2 medium carrots, peeled and sliced thin on the diagonal
• 1 potato, peeled and cut in 1" cubes
• 1 sweet pepper, any color, diced
• 1 cup sliced green beans
• 1/2 c chopped green or red pepper
• 2 - 3 Tblsp olive oil
• 1 pinch hing or asoefetida (helps prevent gas)
• 1 tiny pinch cayenne
• 1/2 tsp gr fennel
• 1 tsp dried basil OR 1 Tblsp fresh minced
• 1 tsp dried thyme OR 1 Tblsp fresh minced
• 1/2 tsp dried marjoram OR 1 Tblsp fresh minced
• 1 cup any spicy or zesty basil tomato sauce - substitute bland flavor, but add a little more cayenne, some black pepper and ginger.
• 1/2 tsp salt or to taste
• 4 - 6 cups water
• grated cheese, optional*

Instructions:

1. Put 4 qts salted water on to boil for the pasta
2. Cook the pasta in the boiling water for 7 minutes, drain, rinse with cold water and set aside
3. Heat the oil on low in a 4 - 6 quart pan
4. Prep the veggies
5. Add the hing to the oil
6. Add the veggies, and saute 5 minutes on med/high heat
7. Add the herbs and spices, saute briefly.
8. Drain and rinse the beans, then add to veggies.
9. Stove top: Bring to boil, cover and simmer the veggies and beans. When the veggies are tender, add cooked pasta and tomato sauce, and as much more water as you like. Cook for 5 - 10 more minutes
10. Slow cooker or crockpot: Put everything in the pot, including the tomato sauce, add 4 cups boiling water, cover and simmer until veggies are tender, 1 - 2 hours. Refrigerate the pasta. When the veggies are tender, add the pasta, tomato sauce, salt. Cook for 15- 20 more minutes.
11. Serve in bowls, *(topped with grated cheese if you like) and enjoy