Slow Cooker 15 Bean Soup

No ratings yet

This easy slow cooker 15 bean soup is a vegetarian version of a classic soup recipe. Made with a dried bean soup mix, it also has fire-roasted tomatoes, sweet potatoes and kale.

Prep Time5

Cook Time4 40

Soaking beans8

Total Time12 45

Course: Soup

Cuisine: American

Servings:

Author: Paige Adams

Ingredients

2 cups bean soup mix
1 tablespoon olive oil
1 onion, roughly chopped
3 medium carrots, diced
2 celery stalks, diced
3 garlic cloves, minced
1 teaspoon cumin
1/2 teaspoon smoked paprika
1/4 teaspoon oregano
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 medium sweet potato, peeled and diced
4 cups low sodium vegetable broth
1 1/2 cups water
15 ounce can diced fired roasted tomatoes
1 cup chopped kale
1 lemon
Chopped parsley for serving

Instructions

Soak the beans in a large bowl of water. Cover them and let them sit overnight. Drain the water.
Heat the olive oil in a skillet or a stovetop-safe slow cooker pot over medium high heat. Sauté the onions, carrots and celery for 4-5 minutes until they start to soften.
Add the garlic, cumin, smoked paprika, oregano, salt and pepper. Continue sautéing for 1 minute until fragrant.
Stir in sweet potatoes, so they are coated in the mixture.
Transfer the sweet potatoes and vegetables to the slow-cooker, adding the beans, broth and water. Cook on high for 4 hours until the beans are tender.
Pour in tomatoes and continue cooking for 30 minutes.
Stir in kale and lemon juice.
Divide the soup into bowls and garnish with chopped parsley before serving.

Notes

Some bean soup mixes have a seasoning packet. Discard it and do not use it.

If you don’t need the soup to be vegetarian, you can substitute with low-sodium chicken broth.

You can add chili powder with the seasonings to make the soup spicy.

If you think the soup needs more liquid after you pour in the tomatoes, you can add 1/4 to 1/2 cup water. This is up to you depending how thick you like your bean soup.

Let the soup cool to room temperature before storing in an airtight container in the refrigerator up to 3 days or in the freezer up to 1 month. It makes it easier to thaw if you divide the soup into individual portions. Thaw the soup before reheating. You can warm it on the stove over low to medium heat or in the microwave.

Nutrition