Saturday, May 3, 2014

V-8 Bean Soup

Why not go ahead and give you one more recipe for the little crockpot, while I'm at it today? 

I created this one several weeks ago. As with the others, the idea is that we can make "homemade" soup by using food that we can keep in the pantry. Also, there is a fresh option that you can use if you have it. 

The first time I made this one, it was a little bland, so I added a touch of chili powder next time, and it perked it up nicely.

V-8 Bean Soup

1 can (15.5 ounces) black or kidney beans, drained
1 can (14.5 ounces) green beans, drained

2 cans (5.5 ounces each) V-8 juice
1 cup water with 1 teaspoon chicken or vegetable bouillon
OR 1 cup chicken or vegetable broth
1/4 pearl barley
1 teaspoon olive oil
1/4 teaspoon salt or to taste
dash of black pepper
1/4 teaspoon chili powder

Fresh option:

2 tablespoons finely chopped sweet green bell pepper

Put all ingredients into a 1 1/2 to 2 quart crock pot and stir.

Cover and cook on low for 6 to 8 hours. Stir and serve.

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