Slow Cooker 15 Bean Soup

Name: Slow Cooker 15 Bean Soup
Prep time: 15 min
Cook time: 4 h
Total time: 12 h 15 min
Yield: 6 servings
Ingredients: 1 pound 15 bean soup mix {do not use the seasoning packet, pick out stones and debris, rinse) (soak overnight); 3 tablespoons extra virgin olive oil; 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); 7 cups vegetable broth or vegetable stock; 8 ounces tomato sauce; 1 15 ounce can of diced tomatoes; 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; Fresh parmesan cheese (fresh parsley, oyster crackers and crushed red pepper flakes, for garnish)

This Slow Cooker 15 Bean Soup is an easy, hearty soup loaded with 15 beans, vegetables, warm spices and broth. Simply toss everything into the crockpot and let it simmer. It is packed with protein, perfect for meal-prep and freezers beautifully for those busy nights.

Prep15 min
Cook4 hr
Total12 hr 15 min
Makes6 servings
Calories239

Ingredients

6 servings

1 pound 15 bean soup mix {do not use the seasoning packet, pick out stones and debris, rinse) (soak overnight)
3 tablespoons extra virgin olive oil
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)
7 cups vegetable broth or vegetable stock
8 ounces tomato sauce
1 15 ounce can of diced tomatoes
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
Fresh parmesan cheese (fresh parsley, oyster crackers and crushed red pepper flakes, for garnish)

Method

1
Pick through your beans to remove any small stones or any debris. Rinse beans with cold water.
2
Place the beans in a large pot or bowl and cover with at least 8 cups of fresh water (or enough water to cover them by about 2-3 inches), ensuring there is enough room for them to double in size.
3
Soak the beans to soak for a at least 8 hours, or overnight, at room temperature. Drain the beans and rinse again with cold water.
4
Add the beans to the slow cooker along with all the other soup ingredients. Stir well.
5
Cook on high for 4 hours or until the beans are tender.
6
If you want your soup to be creamier, use a hand held immersion blender to puree a portion of the soup. This will thicken the soup but isn’t necessary.
7
Garnish the soup with crackers, Parmesan cheese, fresh parsley and crushed red pepper. Store the leftovers in an airtight container in the fridge for up to 5 days.

Notes

I find the 15 bean soup mix in a bag in the section with canned beans and dried beans by Hurst HamBeens Brand. I throw the seasoning packet away because I find it to have too much salt and other additives in it. You can use chicken broth or chicken stock in place of the vegetable broth. Bone broths are also a great option to add protein. You could add ham into this soup. I suggest you add pre-cooked ham and add it the last 30 minutes to heat it. You can mix up the spices in this soup. I tried to add a good variety of spices because I feel like with the amount of beans in this soup it needs that extra flavor. You can also sub in a variety of vegetables like zucchini, green beans, peas, broccoli or cauliflower.