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I am in the mood for comfort food, aren’t you? My favorite meals are made in a slow cooker this time of year. You will LOVE my Slow Cooker Spicy Vegetable Bean Soup Recipe.

My recipe is filled with beans, vegetables and LOTS of spice. Our family loves it and I know yours will, too.

Slow Cooker Spicy Vegetable Bean Soup Recipe

3 tablespoons olive oil
2 onions, chopped
2 celery stalks, cut into 1/2-inch pieces
1 carrot, peeled and cut into 1/2-inch pieces
1 red bell pepper, cut into 1/2-inch pieces
2 cloves garlic, finely chopped
1/2 cup chili powder (or to taste)
1 tablespoon ground cumin
2 teaspoons dried oregano
1 teaspoon dried crushed red pepper, optional
2 (14 1/2-ounce) cans diced tomatoes with juices
1 (11 1/2-ounce) can tomato juice
1 (6-ounce) can tomato paste
1 (3-inch) piece Parmesan cheese rind, optional
2 teaspoons salt, plus more to taste
8 cups vegetable or chicken broth
2 (15 1/2-ounce) cans great northern beans, drained and rinsed
2 (15-ounce) cans red kidney beans, drained and rinsed
2 zucchini, cut crosswise into 1/2-inch thick rounds
2 yellow crookneck squash, cut crosswise into 1/2-inch thick rounds

1/2 cup freshly shredded Parmesan

1/4 cup Italian parsley

Directions
Heat the oil in a heavy large stock pot

over medium-high heat. Add the onions, celery, carrot, bell pepper, and garlic, and saute until the onions are translucent, about 15 minutes. Add the chili powder, cumin, oregano and crushed red pepper, and cook for 2 minutes. Transfer mixture to your slow cooker.

Stir in the tomatoes with their juices, tomato juice, tomato paste, cheese rind, and 2 teaspoons of salt. Add the broth, great northern beans, red kidney beans. Stir in the, zucchini, and yellow squash.

Set slow cooker for 3 hours on high and 5 hours on low.

The mixture thickens slightly, stirring about every hour. Season the spicy bean soup to taste with more salt, if desired.

Ladle the stew into bowls. Sprinkle with the shredded Parmesan cheese and Italian parsley. Serve hot.