If I had to pick my favorite appliance, I would say my crockpot. With fall setting in, and the wind getting colder, its time for Very Veggie and Bean Soup. Although I love soup all year round, something about the fall and winter makes soup comforting.
First, Very Veggie and Bean Soup, is just that; tons of veggies in a thick and creamy tomato broth with pinto beans. As I have said before, pinto beans are my personal favorite. Because of their thick and “meaty” texture, pinto beans are heartier than other beans.
Secondly, this soup is extremely easy to make. For example, I used frozen spinach, and a bag of mixed organic vegetables. In fact, the only chopping you have to do is an onion, and I even used my vegetable chopper, which took 2 minutes.
Although I usually use fresh vegetables, I was in a hurry, so I used Cascadians Farms Spinach, and a bag of mixed vegetables; corn, green beans, carrots and peas. Very similar to one of my other recipes, Quick and Easy Crockpot Veggie Soup with Brown Rice, this recipe does not have rice but beans instead.
And, all you need to do is throw it all in the crock pot and walk away. When you get home from work, your house will smell delightful, and dinner will be ready.