If you’re a soup lover and a vegetarian at heart, our Vegetarian Slow Cooker 15 Bean Soup Recipe is bound to make you swoon! This divine stew of rainbow beans bathed in a luxurious broth is the perfect concoction to warm your heart and tummy on a cold day. The symphony of different beans creating a mosaic of colors in your bowl is sure to make your dinner table look festive. This delightful array of flavors is not just for your average dinner. It’s perfect for holiday dinners, potlucks, weekend gatherings and even as a thoughtful dish when you want to impress your special someone.
Our 15 Bean Soup isn’t just about appealing aesthetics and a jaw-dropping presentation. It’s also packed with wholesome flavors, nutritional goodness and a teture that’ll have your taste buds dancing in joy. If one spoonful of this hearty soup doesn’t transport you into the comforting embrace of your grandma’s kitchen, we don’t know what will! Brace yourself for a culinary experience that will make you appreciate the simplicity and depth of vegetarian cuisine.
– Prep Time: 20 minutes
– Cook Time: 6 hours
– Total Time: 6 hours 20 minutes
– Servings: 6
– Yield: Approximately 2 quarts
Well, enough with the drooling, let’s get to the rustling and bustling in the kitchen and make some delicious 15 Bean Soup!
Ingredients & Equipment You’ll Need
– 20 oz bag of mixed dried beans
– 1 large onion
– 4 garlic cloves
– 1 carrot
– 3 celery stalks
– 6 cups of vegetable broth
– 1 tsp paprika
– Salt and pepper to taste
– Slow Cooker
The blend of beans in this soup together with the rich vegetable broth injects this dish with an unbeatable depth of flavors. The humble onion and garlic add a base flavor, while the carrots and celery stalks give the soup a touch of freshness. Each ingredient plays an important role, but substitutions can be made. For instance, you can always use a mix of broth and water if you wish to soften the flavors.
How To Make Vegetarian Slow Cooker 15 Bean Soup
1. Rinse the beans well in cold water and drain.
2. Add the beans into the slow cooker.
3. Chop the onion, garlic, carrot and celery stalks and add to the slow cooker.
4. Pour in the vegetable broth.
5. Add the paprika, salt, and black pepper.
6. Set the slow cooker on low heat and let it cook for 6 hours.
7. Stir occasionally and adjust seasoning accordingly.
Tips For The Best Results
– Be sure to rinse and drain the beans properly before cooking.
– Chop the vegetables in even sizes to ensure they cook uniformly.
– Remember to stir occasionally to prevent the ingredients from sticking.
Storage Tips
– Allow the soup to cool before storing.
– Store in an air-tight container and keep it in the refrigerator.
Frequently Asked Questions
Q: Can I use canned beans instead?
A: Yes, canned beans can be added last about an hour before the cook time ends.
Q: Can I substitute vegetable broth for chicken broth?
A: Yes, but doing so would not keep the recipe vegetarian.
Q: Can I freeze the soup?
A: Yes, freezing soup for future use works well.
Q: Should I soak the dried beans overnight?
A: No, pre-soaking isn’t necessary for this recipe.
Q: Can I add meat to the soup?
A: Yes, saut��ed sausage or ham can be added for an extra layer of flavor.
Nutritional Facts of Vegetarian Slow Cooker 15 Bean Soup
Our Vegetarian Slow Cooker 15 Bean Soup is rich in Protein, Fiber, Iron, Potassium and Vitamins A, C, K, B6. It is low in fat and cholesterol, making it a great choice for heart-healthy and nutritional conscious eaters.
So, there you have it, folks! Our Vegetarian Slow Cooker 15 Bean Soup is not just a hodge podge of beans. It’s a hearty bowl of nutritional goodness that fills your heart and warms your soul. And when it comes to serving suggestions, a warm crusty bread on the side wouldn’t hurt. So come on, don your apron and fire up that slow cooker. Deliciousness is waiting!
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