13 Bean Soup Recipe Slow Cooker
Description
13 Bean Soup is a delicious and hearty dish that is perfect for a cold winter day. It is packed with protein and fiber from the different types of beans, and it has a rich and flavorful broth. The slow cooker makes this recipe easy to make, so you can enjoy a hot and tasty meal with minimal effort. Plus, the leftovers are even better the next day!
This recipe is simple and easy to follow, and it only takes a few minutes of prep work. All you need to do is soak the beans overnight, then add them to the slow cooker with the other ingredients. The slow cooker does all the work, and you’ll have a delicious soup in a few hours. You can also add your favorite vegetables to the dish, such as carrots, celery, and potatoes.
Ingredients
The following ingredients will make about 8 servings of 13 Bean Soup:
- 2 cups of a mixture of dried beans (such as navy, pinto, black, great northern, kidney, lima, garbanzo, and/or split peas)
- 1 onion, diced
- 2 cloves of garlic, minced
- 4 cups of vegetable broth
- 1 (14.5 ounce) can of diced tomatoes with their juices
- 2 tablespoons of tomato paste
- 1 teaspoon of dried thyme
- 1 bay leaf
- Salt and pepper, to taste
Instructions
The night before you plan to make the soup, place the beans in a large bowl and cover them with 2 inches of cold water. Soak the beans overnight, or for at least 8 hours. Drain and rinse the beans before using.
The next day, place the soaked beans in the slow cooker. Add the onion, garlic, broth, tomatoes, tomato paste, thyme, bay leaf, and salt and pepper. Stir everything to combine.
Cover the slow cooker and cook on low for 8-10 hours, or until the beans are tender. If you’re in a hurry, you can cook the soup on high for 4-6 hours. Taste and adjust the seasonings, if needed.
Once the soup is done, discard the bay leaf and serve hot. You can garnish the soup with fresh herbs, such as parsley or chives.
Equipment
To make this 13 Bean Soup, you will need:
- A slow cooker
- A large bowl
- A spoon
- A colander
- A cutting board
- A sharp knife
- Measuring cups and spoons
Notes
Be sure to soak the beans overnight before using them in the soup. This will help to soften them and make them more digestible. If you forget to soak the beans, you can quick-soak them by boiling them for 2 minutes, then allowing them to sit in hot water for an hour.
If you prefer a thicker soup, you can mash some of the beans with a potato masher or a fork. This will help to thicken the broth and add more texture to the soup.
If you plan to freeze the soup, it’s best to freeze it without the broth. Once the soup is thawed, you can add the broth and reheat the soup.
Nutrition
One serving of 13 Bean Soup provides approximately 280 calories, 10 grams of fat, 35 grams of carbohydrates, 12 grams of fiber, and 11 grams of protein.
This soup is a great source of protein, fiber, and complex carbohydrates. It also provides a good amount of vitamins and minerals, such as iron, magnesium, and potassium. Plus, it’s a great way to get your daily servings of vegetables.
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