Bean and Pasta soup

When you hear that a soup is rich in flavor, I’m sure you don’t think about a bean, veggies and tomato soup.

However this soup is rich, rich, rich and so fulfilling!

My favorite foody tasting expert gave me the thumbs up for this fabulous recipe I made the other night when the chill in the air forced all the windows closed, and the furnace turned on a bit higher than usual.

One of my soup secrets, is butter, yup you heard it a good dab of butter ( not margarine) add it in with the chopped celery, carrots, garlic and onion just as they start to soften cook, butter gives a nice richness to the soup.

As soon as the butter has softened down a bit, you want to add the can of rotel.

Stir everything together and add in the vegetable stock , green chilis, canned corn, tomato sauce ,canned tomatoes, and water.

Add in the cumin, bay leaf, garlic pepper, chili powder and garlic powder.

Cover and let this cook on low in the crock pot overnight.

In the morning, you better stand back when you take lid off, the aroma that will fill the kitchen will make you run for a snack!  Its such a wonderful smell, that you can hardly wait for dinner to eat this soup!

Now its time to add in the cans of beans, and tomato paste.

Cover and put on low for at least another hour.

10-15 mins prior to eating, add the orzo pasta to the soup.

Once the pasta is soft  and tender, you are ready to dig in.

Get a bowl, I like to eat soup out of big bowls, that way I don’t have to get up and get seconds,

I can slowly eat the soup and savor every bite!

Print Recipe

Bean and Pasta soup

Author: Long Ears Farm Cooking Method: Slow Cook Cuisine: Mexican Courses: Dinner, Lunch

Difficulty: Beginner Prep Time 1 hour Cook Time 12 hour Total Time 13 hrs Servings: 4 Best Season: Winter

Description

When you hear that a soup is rich in flavor, I'm sure you don't think about a bean, veggies and tomato soup.

Fresh Ingredients

Servings

• 3 sticks celery (chopped)
• 4 sticks carrots (chopped)
• 1 red onion chopped
• 2 tablespoons minced garlic
• 2 tablespoons cumin
• 2 tablespoons chili powder
• 16 ounces canned diced tomatoes
• 2 cans rotele
• 1 can diced green chilis
• 1 can corn
• 2 cans black beans (spicy)
• 1 can tomato paste
• 16 ounces orzo pasta (uncooked)
• 4 cups water
• 1 bay leave
• 2 teaspoons garlic powder
• 2 tablespoons garlic pepper
• 2-3 tablespoons butter
• 1 cup vegetable stock

Instructions

1. Prepare Fresh Ingredients

   Chop the celery, carrots, garlic and onion

   Place in crock pot on low, when soft add in the butter.

   Stir everything together and add in the vegetable stock , green chilis, canned corn, tomato sauce ,canned tomatoes, and water.

   Add in the cumin, bay leaf, garlic pepper, chili powder and garlic powder.

   

2. Slow Cook

   Cover and let this cook on low in the crock pot overnight.

   

3. Add beans and pasta

   Add in the cans of beans, and tomato paste.

   Cover and put on low for at least another hour.

   10-15 mins prior to eating, add the orzo pasta to the soup.

   Once the pasta is soft  and tender, you are ready to dig in.