Budget-Friendly 15 Bean Soup in the Slow Cooker

This Budget-Friendly 15 Bean Soup in the Slow Cooker features a hearty mix of beans in a savory broth. Perfect for an affordable meal, it’s a simple recipe that blends rich, earthy flavors into a nutritious dish with minimal effort.

Why You’ll Love This Recipe

This soup is a nutritious, budget-friendly dinner option that transforms a hearty mix of 15 beans in a savory broth into a flavorful delight, perfect for an affordable meal. Easy to prepare with slow cooking, it’s packed with protein, fiber, and taste. Versatile—serve with bread or alone—this recipe offers a delicious and wholesome indulgence.

Recipe Tips and Tricks

• Soak the Beans: Enhances texture and reduces cooking time.
• Use Fresh Spices: Adds better aroma.
• Cook on Low: Ensures deep flavor development.
• Stir Occasionally: Prevents sticking and ensures even cooking.
• Check Consistency: Should be thick but soupy.
• Avoid Overfilling: Leaves room for ingredients to blend.
• Serve Hot: Maximizes the hearty appeal.
• Thicken if Desired: Mash some beans if too thin.
• Rest Before Serving: Allows flavors to meld.
• Adjust Seasoning: Taste and tweak salt to preference.

Yield: 8 servings

Budget-Friendly 15 Bean Soup in the Slow Cooker

Print

Hearty budget 15 bean soup, savory slow cooker meal.

Prep Time 15 minutes

Cook Time 8 hours

Additional Time 10 minutes

Total Time 8 hours 25 minutes

Ingredients

• 1 bay leaf
• 1 can (14.5 oz) diced tomatoes
• 1 large onion
• 1 lb 15 bean mix
• 1 tsp chili powder
• 1 tsp cumin
• 1 tsp salt
• 2 tbsp chopped parsley
• 3 cloves garlic
• 4 cups low-sodium vegetable broth

Instructions

1. Soak the Beans: Rinse 15 bean mix and soak overnight in water; drain before use.
2. Chop the Veggies: Chop onion and mince garlic.
3. Combine Ingredients: Place soaked beans, onion, and garlic in the slow cooker. Add diced tomatoes and vegetable broth.
4. Season the Dish: Stir in chili powder, cumin, bay leaf, and salt.
5. Add Liquid: Pour in a splash of water if needed to cover beans.
6. Set the Slow Cooker: Cover and cook on low for 6-8 hours until beans are tender.
7. Check Consistency: Ensure the soup is thick and hearty; stir well.
8. Taste and Adjust: Remove bay leaf and add more salt if desired.
9. Rest the Soup: Let it sit for 10 minutes with the lid off to thicken.
10. Serve and Enjoy: Sprinkle with chopped parsley and serve hot, savoring this budget-friendly, hearty delight!

Notes

• Soak beans first for texture; use fresh spices for aroma.
• Stir occasionally to prevent sticking; check seasoning to taste.
• Store leftovers promptly to maintain freshness; reheat gently to preserve texture.
• This recipe can be adapted for gluten-free diets with appropriate swaps.

Nutrition Information

Yield

8

Serving Size

1
Amount Per Serving Calories 443Total Fat 2gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 1gCholesterol 0mgSodium 381mgCarbohydrates 80gFiber 22gSugar 3gProtein 30g

The recipes and nutritional information on Crock Pot Meal are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Ingredients Notes

• 15 Bean Mix (1 lb): Dried, soaked overnight, for variety.
• Vegetable Broth (4 cups): Low-sodium, for base.
• Diced Tomatoes (1 can, 14.5 oz): For depth.
• Onion (1 large): Chopped, for aroma.
• Garlic (3 cloves): Minced, for depth.
• Chili Powder (1 tsp): For mild heat.
• Cumin (1 tsp): Ground, for warmth.
• Bay Leaf (1): For subtle flavor.
• Salt (1 tsp): Enhances flavor; adjust to taste.
• Parsley (2 tbsp): Chopped, for garnish.

Variations and Substitutions

• Bean Swap: Use any dried bean mix or lentils.
• Broth Swap: Replace with chicken broth for richness.
• Tomato Swap: Use fresh tomatoes or sauce.
• Spice Swap: Add cayenne for extra heat.
• Cumin Swap: Use coriander for variety.
• Onion Swap: Use leeks for milder flavor.
• Garlic Swap: Use garlic powder if fresh isn’t available.
• Low-Sodium: Reduce or skip salt based on broth.

Storage Options

• Refrigerator: Store in an airtight container for up to 4 days; reheat on stovetop.
• Freezer: Freeze in portions for up to 3 months; thaw in fridge.
• Reheating: Warm on low heat with a splash of water.

Dish Gallery

Please share this Budget-Friendly 15 Bean Soup in the Slow Cooker with your friends and do a comment below about your feedback.

We will meet you on next article.

Until you can read, Bold and Flavorful Slow Cooker Chili