Slow Cooker Many Bean Soup

It’s raining, cold, and spring is taking her sweet time showing her sunny side. Since soggy gray days can be an energy drain, take it easy in the kitchen by making a vegan slow cooker soup. Dried beans, a few vegetables, and broth come together in minutes and will fill your home with a warm, wonderful, delicious aroma that will lift your spirits while feeding your family a hearty, healthy vegan meal.
It’s raining, cold, and spring is taking her sweet time showing her sunny side. Since soggy gray days can be an energy drain, take it easy in the kitchen by making a vegan slow cooker soup. Dried beans, a few vegetables, and broth come together in minutes and will fill your home with a warm, wonderful, delicious aroma that will lift your spirits while feeding your family a hearty, healthy vegan meal.

Slow Cooker Many Bean Soup

Serves 8

Visit your local market’s bulk section and grab a variety of dried beans to make this vegan soup.

Ingredients:

t
• About 2 cups assorted dried beans and lentils

t

• 8 cups vegetable broth

t

• 1 onion, chopped

t

• 2 carrots, chopped

t

• 2 stalks celery, chopped

t

• 1 cup sun-dried tomatoes, chopped

t

• 1 cup chopped prunes

t

• 3 cloves garlic, minced

t

• 2 tablespoons minced fresh ginger

t

• Zest of 1 orange

t

• 1 tablespoon dried oregano

t

• 2 bay leaves

t

• Freshly ground black pepper to taste

t

• Finely chopped fresh herbs for garnish

Directions:

t
1. Pick through the beans and remove any broken beans or debris. Rinse the beans.

t

2. Combine bean mix, broth, onion, carrots, celery, tomatoes, prunes, garlic, ginger, zest, oregano, and bay leaves in a slow cooker.

t

3. Cook on low for 8 to 10 hours. Season with salt and pepper.

t

4. Remove bay leaves. Serve hot, garnished with fresh herbs.

More tasty vegan soup recipes!