If you would like to make this into more of a Chili, I would omit the can of vegetarian baked beans and add another kind of your favorite beans in its place. I would also add the seeds of the jalepeno and maybe a can of green chilis. I have to keep the spice level down around here so my little one will eat what I cook.
One thing that I happened to mention to my husband last night as we were prepping all of the ingredients, is that I was so happy I have been using all of my leftover ingredients! I used parsley for the Parsley Chicken and Bean and Ham soup last week, and I used the remainder of the bunch I bought today for this soup! As I think about things to make for the week, I try to find things where I only have to buy a few ingredients instead of buying a ton of things I'll never use again.
This Tomato Bean and Vegetable Soup is VERY fulfilling and will definitely satisfy all my Vegetarian friends out there!
Tomato Bean and Vegetable Soup
1 cup kidney beans, soaked overnight, drained/rinsed
6 cups water
1 can Vegetarian Baked Beans
1 29 oz. can crushed tomatoes
1 cup Lentils
1/2 cup Bulgar Wheat (this can be left out)
1/2 cup minced parsley (or use 2 Tbsp. dried)
1 red onion, chopped
1 large or 2-3 small zucchini, chopped
1 carrot, chopped
2 stalks of celery, chopped
1 cup corn
1 jalapeno pepper, seeded and chopped
2 Tbsp. Tomato Paste
1 Tbsp. Chili Powder, Garlic, salt, pepper (or use 2 cloves)
1 tsp. basil, oregano, thyme
Soak kidney beans overnight, drain and rinse in the morning.
In the slow cooker, add ALL ingredients. Stir and cook on LOW for 8-10 hours.
Serve with cornbread.