15 Bean Soup Crock Pot Recipe
This hearty 15 bean soup crock pot recipe couldn't be simpler! Beans, diced veggies, spices, and broth simmer all day in a crock pot until thick and flavorful. It's a cozy, nutritious dinner for a busy weeknight.
Servings: 8 servings
Calories: 188kcal
Equipment
Ingredients
- 13 oz 15 Bean Soup Mix
- 5 Celery Stalks, Diced
- 2 Carrots, Diced
- 1 Onion, Diced
- 1 teaspoon Garlic Powder
- ½ teaspoon Dried Chili Flakes, Optional
- 1 teaspoon Dried Thyme
- ½ teaspoon Pepper
- ½ teaspoon Salt
- 4 cups Vegan Chicken Broth
- 2 cups Water
- 14 oz Canned Diced Tomatoes
- ½ cup Sliced Spinach
Instructions
- Rinse the beans and discard any debris. Add the beans to the crock pot.
- Add all remaining ingredients, except the canned tomatoes and spinach, and stir.
- Cover with a lid and cook on low for 7 hours or on high for 4 hours.
- Once the beans are tender, stir through the canned tomatoes and sliced spinach. Cook for a further 20 minutes.
- Adjust the seasoning to taste and serve hot.
Notes
- Soup can be frozen in an airtight container for up to 3 months.
- There is no need to soak the beans before use.
- Serve soup with crusty bread or your favorite salad.
- Store soup in an airtight container in the fridge for up tp 5 days.
Nutrition
Calories: 188kcal | Carbohydrates: 35g | Protein: 12g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 2mg | Sodium: 694mg | Potassium: 892mg | Fiber: 9g | Sugar: 4g