Marvin and I love spice, so almost all of our meals include some combination of jalapeno peppers, serrano peppers, crushed red pepper, cayenne, chili powder, Cajun spice mixes, and any other spicy sauces and seasonings we can find.
And Marvin loves beans. He could devour beans for every meal - black beans, pinto beans, red beans, kidney beans, navy beans - you name it. If it's a bean, he'll eat it. And not just beans. The entire legume family is on his list of must-haves, including peas and lentils.
Because of his appetite for legumes, I frequently attempt to concoct dishes comprised of either dry or canned beans, dry lentils, or peas of some variety. In this slow cooker recipe, I combine our love of spice with his love of peas to make a spicy vegetarian soup, unlike your typical vegetable soup.
1 can Margaret Holmes Field Peas and Snaps
1 can diced tomatoes with green chilies
1 c. coleslaw mix (green cabbage, red cabbage and carrots)
1 small zucchini, diced
1 small jalapeno, diced
1/2 c. white onion, diced
1/2 c. Lawry's Mesquite Marinade
1/2 tsp crushed red pepper
1/2 tsp cayenne
1/4 tsp cumin
water to fill the slow cooker
Chop up all your vegetables and combine with your cabbage mix.
Empty your cans of field peas and tomatoes into the crock pot.
Add your vegetables and stir.
Add marinade and spices and stir.
Add water to fill your slow cooker.
Give it another quick stir, set it on low, and let it go!
This recipe gets our noses running and our eyes watering, so if you do not have the need for heat that we do, you can easily tame it down by omitting the jalapeno pepper and the cayenne.
Did you try this recipe? Let us know what you thought of it in the comments!
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