Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Slow Cooker 15 Bean Soup Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.3 from 12 reviews

This Slow Cooker 15 Bean Soup is a hearty and flavorful vegetarian dish packed with a variety of beans and vegetables, seasoned with warming spices, and slow-cooked to perfection. Perfect for meal prepping or a comforting family meal, this soup offers a healthy dose of fiber and protein with a creamy texture option using an immersion blender.

  • Total Time: 16 hours 10 minutes
  • Yield: 6 servings

Ingredients

Beans and Broth

  • 1 pound 15 bean soup mix (do not use seasoning packet, pick out stones and debris, rinse, soak overnight)
  • 7 cups vegetable broth or vegetable stock
  • 8 ounces tomato sauce
  • 1 – 15 ounce can of diced tomatoes

Vegetables

  • 2 cups sweet onion (diced)
  • 2 celery stalks (diced)
  • 3 carrots (peeled and diced)
  • 4 garlic cloves (minced)
  • 1/2 of a red bell pepper (seeds removed, diced)

Oils and Spices

  • 3 tablespoons extra virgin olive oil
  • 1/2 teaspoon turmeric
  • 1 teaspoon paprika
  • 2 teaspoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon cayenne red pepper (optional)
  • 1/2 teaspoon salt
  • 1/8 teaspoon black pepper
  • 2 bay leaves

Garnishes

  • Fresh parmesan cheese
  • Fresh parsley
  • Oyster crackers
  • Crushed red pepper flakes

Instructions

  1. Prepare Beans: Pick through your beans carefully to remove any small stones or debris. Rinse the beans thoroughly with cold water to clean them.
  2. Soak Beans: Place the cleaned beans in a large pot or bowl and cover with at least 8 cups of fresh water, ensuring the water level is 2-3 inches above the beans to allow for expansion. Soak for at least 8 hours or overnight at room temperature. Drain and rinse the beans again with cold water.
  3. Add Ingredients to Slow Cooker: Transfer the soaked and rinsed beans to your slow cooker. Add the diced onions, celery, carrots, garlic, diced red bell pepper, vegetable broth, tomato sauce, diced tomatoes, olive oil, all the spices (turmeric, paprika, chili powder, cumin, oregano, basil, thyme, cayenne pepper, salt, and black pepper), and bay leaves. Stir everything well to combine.
  4. Cook the Soup: Cover and cook the soup on high heat for 4 hours, or until the beans are tender and the flavors have melded together beautifully.
  5. Optional Puree: For a creamier texture, use an immersion blender to puree a portion of the soup directly in the slow cooker. Blend until desired consistency is reached to thicken the soup slightly.
  6. Garnish and Serve: Ladle the soup into bowls and garnish with fresh parmesan cheese, chopped fresh parsley, oyster crackers, and crushed red pepper flakes as desired. Enjoy immediately or store leftovers in an airtight container in the refrigerator for up to 5 days.

Notes

  • Be sure to sort through your bean mix carefully to remove any small stones or debris before soaking.
  • Soaking beans overnight helps soften them and reduces cooking time.
  • You can substitute vegetable broth with water, but broth adds much more flavor to the soup.
  • If you prefer a thicker soup, the optional pureeing step will give it a creamy texture without adding dairy.
  • Leftovers can be refrigerated for up to 5 days or frozen for longer storage.
  • Adjust cayenne pepper according to your preferred spice level or omit if you want a milder soup.
  • Author: Amelia
  • Prep Time: 12 hours 10 minutes
  • Cook Time: 4 hours
  • Category: Soup
  • Method: Slow Cooking
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://recipesvibe.com/slow-cooker-15-bean-soup-recipe/