Are you craving a warm, comforting, and incredibly flavorful meal that's also surprisingly easy to make? Look no further than this Crock Pot 15 Bean Soup recipe! This delicious and healthy dish is perfect for a chilly evening, a weekend lunch, or even meal prepping for the week ahead. It's packed with protein and fiber, making it a satisfying and nutritious option for the whole family. Forget complicated recipes; this one is simple enough for beginners yet impressive enough to wow seasoned cooks. Let's get started on this journey to delicious, homemade goodness!
Ingredients:
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 1 (15-ounce) can diced tomatoes, undrained
- 1 (15-ounce) can kidney beans, rinsed and drained
- 1 (15-ounce) can pinto beans, rinsed and drained
- 1 (15-ounce) can black beans, rinsed and drained
- 1 (15-ounce) can great northern beans, rinsed and drained
- 1 (15-ounce) can navy beans, rinsed and drained
- 1 cup mixed dried beans (such as chickpeas, black-eyed peas, etc.), rinsed
- 8 cups vegetable broth (or chicken broth for a richer flavor)
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional, for a little heat)
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions:
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Sauté the vegetables: Heat the olive oil in a large skillet over medium heat. Add the onion, carrots, and celery and cook until softened, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant. This simple step adds depth of flavor to the entire soup.
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Combine ingredients in the slow cooker: Transfer the sautéed vegetables to your slow cooker. Add the canned diced tomatoes (undrained), all the canned beans (rinsed and drained), the dried beans, vegetable broth, oregano, basil, smoked paprika, cayenne pepper (if using), salt, and pepper. Stir well to combine all the ingredients.
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Cook on low: Cover the slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours, or until the dried beans are tender. The longer it simmers, the more the flavors will meld.
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Adjust seasoning: Before serving, taste the soup and adjust the seasoning as needed. You might want to add more salt, pepper, or herbs to your preference.
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Serve and enjoy: Ladle the soup into bowls and garnish with fresh parsley. Serve with crusty bread for dipping – a perfect way to enjoy this hearty and healthy meal.
Tips for the Best Crock Pot 15 Bean Soup:
- Soaking dried beans: For best results, soak the dried beans overnight before adding them to the slow cooker. This will help them cook faster and more evenly. If you're short on time, you can also quick-soak them by boiling them for 5 minutes, then letting them sit in hot water for 1 hour.
- Don't overfill the slow cooker: Leave some space at the top of your slow cooker to allow for proper steam circulation.
- Adjust spice levels: Feel free to adjust the amount of cayenne pepper to your liking, or even omit it entirely if you prefer a milder soup.
- Add other vegetables: Feel free to add other vegetables like diced potatoes, bell peppers, or zucchini to your 15 bean soup.
Variations:
- Spicy 15 Bean Soup: Add a pinch of red pepper flakes or a dash of your favorite hot sauce for an extra kick.
- Vegetarian/Vegan 15 Bean Soup: Use vegetable broth instead of chicken broth to keep it vegetarian, and ensure all other ingredients are suitable for a vegan diet.
- Ham and Bean Soup: Add 1 cup of cooked diced ham for a hearty twist on this classic recipe.
Nutritional Information (per serving, approximate):
- Calories: Around 250-300
- Protein: Around 15-20 grams
- Fiber: Around 10-15 grams
This Crock Pot 15 Bean Soup is a fantastic example of easy recipes and healthy meals. It's a simple yet delicious dish that's perfect for busy weeknights or relaxed weekends. Enjoy this comforting and nutritious homemade meal!