I love crock pots. There’s something magical about them. It’s like the modern day witch’s cauldron that you throw a bunch of stuff into, and poof, it turns into a delicious meal. It’s great for when I’m feeling lazy, or just plain don’t have the time to prep dinners all week. I’ll put together a concoction, turn the temperature to low, and go to bed for the night. When I wake up in the morning I’ll put aside enough for lunch. Then stick about half of the remains into the freezer, the other half in the fridge, and I’m set for a go-to healthy meal all week.

This Four Bean Soup recipe as is, is definitely not for wimps. The spice is strong, but burn is good. If you’re not into it, leave out the jalapeno peppers, or cut down on the amount of red pepper. You can also try removing the jalapeno pepper seeds before you add them into the pot as this is where they contain most of their spice. However you like it, it’s simple, good for you, and will make your week much more convenient. Here’s how to make it:

Ingredients:

1 Can Kidney Beans

1 Can Cannellini Beans

1 Can Black Beans

1 Can Pinto Beans

1 28oz Can of Whole Peeled Tomatoes

4 Cups of Vegetable Broth

2 Carrots

2 Celery Stalks

1 Red Onion

2 Jalapeno Peppers

1 Tbsp Chili Powder

1 Tbsp Cumin

1 Tsp Turmeric

1 Tsp Salt

3 Garlic Cloves

Pinch of Red Pepper Flakes

Directions:

Drain and toss all of your beans into the crock pot.

Pour in tomatoes and then cut each one into smaller pieces.

Peel and chop carrots

Peel and slice onion

Chop celery, jalapenos, and garlic

Throw all chopped ingredients into the crock pot along with vegetable broth and seasonings. Stir

Turn crock pot to “low” if you’d like the soup to cook for 6-8 hours. If you want you want to speed the process up to 3-4 hours, you can turn it to “high.”

Turn off and you’re done!