Vegetarian 16 Bean Soup Recipe – A Month of 365 Slow Cooker Suppers

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

Ingredients:

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

Directions:

  • 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

Stephanie’s Verdict:

“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).”

My Verdict:

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.


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