Slow Cooker 15 Bean Soup
This hearty and nutritious soup is packed with 15 different types of beans and lots of wholesome vegetables. Perfect for meal prep, this slow-cooked dish is a comforting and filling meal that’s easy to prepare and packed with flavor.
Equipment
- 1 slow cooker (6-quart)
- 1 cutting board
- 1 measuring cups
- 1 measuring spoons
- 1 mixing spoon
Ingredients
- 1 bag 15 bean soup mix 16 oz
- 1 medium onion, chopped
- 2 large carrots, diced
- 2 stalks celery, diced
- 4 cloves garlic, minced
- 1 can diced tomatoes, undrained 14.5 oz
- 6 cups vegetable broth
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- 1 leaf bay leaf
- Salt and pepper to taste
- Optional: chopped fresh parsley for garnish
Instructions
- Rinse and sort the 15 bean mix to remove any debris. Soak in water overnight or for at least 6 hours, then drain.
- In your slow cooker, add the soaked beans, chopped onion, diced carrots, diced celery, minced garlic, and the can of diced tomatoes with its juice.
- Pour in the vegetable broth and stir in the dried thyme, smoked paprika, and bay leaf. Season with a little salt and pepper (you can adjust later).
- Cover the slow cooker and set it on low heat for 8 hours.
- After cooking, remove the bay leaf. Taste and adjust seasoning with additional salt and pepper as desired.
- Serve hot, garnished with fresh parsley if using.
Notes
Feel free to customize the veggies based on what you have on hand, such as bell peppers or spinach.
You can also add a dash of hot sauce or a sprinkle of red pepper flakes for a spicy kick.
This soup freezes well, making it a great option for meal prep. Store in airtight containers for up to 3 months.