Nutritious 15 Bean Soup for the Crock Pot

Savor Nutritious 15 Bean Soup for the Crock Pot, a hearty, protein-packed dish with a vibrant mix of beans and vegetables. This wholesome, slow-cooked meal is perfect for cozy dinners, delivering rich flavors with minimal effort.

Why You’ll Love This Recipe

Nutritious 15 Bean Soup for the Crock Pot is a warm, comforting bowl of goodness that combines a diverse blend of 15 beans with savory vegetables, creating a protein-rich, flavorful meal perfect for chilly evenings or busy weeknights. This budget-friendly, vegetarian-friendly recipe requires minimal prep, letting the slow cooker work its magic to meld robust flavors with ease. Its versatility allows for endless customizations to suit dietary needs, making it a family favorite. Packed with fiber, protein, and nutrients, this soup pairs beautifully with crusty bread or a side salad, offering a wholesome, satisfying dinner that’s as delicious as it is effortless.

Recipe Tips and Tricks

• Soak Beans: Soak beans overnight to reduce cooking time and improve texture; rinse well before cooking.
• Layer Veggies: Place denser vegetables like carrots at the bottom for even cooking.
• Skim Foam: Check for foam in the first hour and skim for a clearer broth.
• Cook on Low: Low heat ensures tender beans and deeper flavor development.
• Adjust Consistency: Add more broth for a thinner soup or simmer to thicken.
• Use a Liner: Place a slow cooker liner for easy cleanup and to prevent sticking.

Yield: 8 Servings

Nutritious 15 Bean Soup for the Crock Pot

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Nutritious 15 Bean Soup, a hearty, protein-packed dish perfect for cozy, wholesome dinners.

Prep Time 15 minutes

Cook Time 8 hours

Additional Time 5 minutes

Total Time 8 hours 20 minutes

Ingredients

• ¼ tsp black pepper
• ½ tsp salt
• 1 bay leaf
• 1 large yellow onion, diced
• 1 lb 15 bean soup mix, rinsed and soaked overnight
• 2 celery stalks, diced
• 2 medium carrots, diced
• 2 tbsp tomato paste
• 3 cloves garlic, minced
• 6 cups low-sodium vegetable broth
• Optional garnish: fresh parsley, chopped

Instructions

1. Soak Beans: Rinse and soak the 15 bean mix overnight in water, then drain and rinse again.
2. Prep Veggies: Dice carrots, celery, and onion, and mince garlic for a savory base.
3. Grease Crockpot: Lightly oil a 6-quart slow cooker or use a liner for easy cleanup.
4. Layer Ingredients: Place carrots, celery, and onion at the bottom of the slow cooker.
5. Add Beans: Pour soaked and rinsed beans over the vegetables, spreading evenly.
6. Add Broth and Paste: Pour in vegetable broth and stir in tomato paste until combined.
7. Season the Soup: Add bay leaf, salt, and pepper; stir to distribute flavors.
8. Cook Low and Slow: Cover and cook on low for 8 hours or high for 4 hours, until beans are tender.
9. Check Consistency: Stir and adjust with more broth if too thick; remove bay leaf.
10. Serve with Flair: Ladle into bowls, garnish with parsley, and enjoy this hearty, wholesome soup!

Notes

• Soaking beans reduces cooking time and improves digestibility; don’t skip this step.
• Adjust salt at the end, as bean mixes and broths vary in saltiness.
• Leftovers thicken in the fridge; add broth when reheating to adjust consistency.
• Serve with cornbread, crusty bread, or a side salad for a complete meal.

Nutrition Information

Yield

8

Serving Size

1
Amount Per Serving Calories 243Total Fat 3gSaturated Fat 1gUnsaturated Fat 2gSodium 2531mgCarbohydrates 43gFiber 17gSugar 9gProtein 12g

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: A blend of 15 beans (like navy, pinto, and lentils) adds variety and protein; any multi-bean mix works.
• Carrots: Fresh carrots provide sweetness and crunch; baby carrots are a convenient substitute.
• Celery: Fresh celery adds a savory, aromatic base; ensure freshness for best flavor.
• Onion: Yellow onion builds a savory foundation; shallots offer a milder taste.
• Garlic: Freshly minced garlic enhances aroma; garlic powder is a quick alternative.
• Vegetable Broth: Low-sodium broth keeps it vegetarian; chicken broth adds depth for non-vegetarians.
• Tomato Paste: Adds tangy richness; canned diced tomatoes work for a chunkier texture.
• Bay Leaf: Adds subtle, earthy depth; remove before serving.

Variations and Substitutions

• Protein Add-In: Include diced ham, sausage, or tofu for a heartier, non-vegetarian version.
• Veggie Swap: Replace celery with zucchini, kale, or green beans for variety.
• Spicy Twist: Add chili flakes, cayenne, or smoked paprika for a fiery kick.
• Vegan Option: Naturally vegan; ensure broth is plant-based.
• Gluten-Free: Naturally gluten-free; verify broth and tomato paste are gluten-free certified.
• Herb Variations: Swap bay leaf for thyme, rosemary, or oregano for different flavors.
• Low-Sodium: Use low-sodium broth and adjust salt to taste.

Storage Options

• Refrigerator: Store in an airtight container for up to 5 days; reheat gently on the stovetop.
• Freezer: Freeze in portioned containers for up to 3 months; thaw in the fridge before reheating.
• Reheating: Warm with a splash of broth to restore consistency; stir well.
• Meal Prep: Portion into containers for easy lunches or dinners throughout the week.

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Until you can read, Most Delicious Vegetables for Slow Cooking All Year Round