Vegetarian 16-Bean Soup Recipe
Adapted from: 365 Slow Cooker Suppers by Stephanie O’Dea
Vegetarian 16-Bean Soup Recipe adapted from 365 Slow Cooker Suppers by Stephanie O’Dea
1 – 16 oz pkg 16 bean soup mix, soaked over night
1 – 14.5 oz can Italian-style stewed tomatoes, undrained
1 onion, diced
6 garlic cloves, chopped
1 tbsp ground cumin
2 tsp salt
1 tsp black pepper
2 bay leaves
8 cups vegetable broth
Use a 6-quart slow cooker
Open the bean package and discard the included flavor packet
Soak the beans overnight in water to cover, and then discard the water.
Place the drained beans into the insert
Add the entire can of tomatoes, the onion, garlic and spices.
Stir in vegetable broth
Cover and cook on low for 8 to 10 hours, or until the beans have reached desired thickness.
If you’d like you can smash the beans with a potato masher to make the broth thicker
“This smoke, delicious bean soup is light in calories and quite filling. I like to eat it for lunch – this soup freezes and reheats well (you may need to thin it with a bit of water because the beans swell).”
First of all, this soup was extremely easy to put together. I like to prep my veggies early in the week, so all I have to do is grab and go for dinner; so all I had to do for this soup was open up a can of tomatoes, and toss in the veggies and spices. For the beans, I used a 10-Bean soup mix because I didn’t have a 16 bean mix on hand. The differences are subtle, mostly just the addition of more white beans, and different sized beans. As the soup cooked, the whole house smelt absolutely amazing. I couldn’t wait to eat. I topped my soup with just a little grated parmesan cheese, and when I took that first bite, I felt like I was stepping into autumn. This soup was so warm, and comforting and bursting with flavor. The beans still had a little bite to them, which I really enjoy. I cannot wait to have this soup for lunch for the next couple days. Again, Stephanie created an amazing recipe that I will definitely be adding to my repertoire.