Healthy Bean Soup Recipe Crock Pot
Description
This Healthy Bean Soup Recipe Crock Pot is a delicious and wholesome meal that is perfect for any time of the year. This vegetarian soup is packed full of protein, fiber, and vitamins and minerals, making it a great choice for a healthy dinner. This soup is full of flavor and can be enjoyed as a main course or as a side dish. It is easy to prepare and can be made in a slow cooker or on the stovetop. It is a great way to use up canned beans, making it a budget-friendly meal.
Prep Time
This Healthy Bean Soup Recipe Crock Pot requires minimal prep time, it only takes about 10 minutes to get the ingredients ready before cooking. This includes washing and cutting the vegetables, draining and rinsing the beans, and measuring out the spices. This soup is easy to make and can be on your table in no time.
Cook Time
This Healthy Bean Soup Recipe Crock Pot takes about 2 hours to cook in a slow cooker or 6 to 8 hours on low. If you are cooking on the stovetop, it will take about 45 minutes to an hour. This soup is easy to prepare and is a great way to use up canned beans.
Ingredients
- 1 onion, diced
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 stalks celery, diced
- 1 can (14.5 ounces) diced tomatoes
- 1 can (15 ounces) black beans, drained and rinsed
- 1 can (15 ounces) red beans, drained and rinsed
- 1 can (15 ounces) white beans, drained and rinsed
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1/2 teaspoon ground black pepper
- 4 cups vegetable broth
Instructions
First, prepare the ingredients by washing and dicing the onion, garlic, carrots and celery. Drain and rinse the canned beans. Measure out the spices.
Next, in a large slow cooker combine the diced onion, garlic, carrots and celery. Add the diced tomatoes, black beans, red beans, white beans, basil, oregano, cumin, and black pepper. Pour in the vegetable broth and stir to combine.
Cover the slow cooker and cook on low for 2 hours or until the vegetables are tender. If cooking on the stovetop, bring the soup to a boil and then reduce the heat to low and simmer for 45 minutes to an hour or until the vegetables are tender.
Equipment
You will need a slow cooker or a large pot to cook this soup. You will also need a cutting board, knife, measuring cups and spoons.
Notes
This soup can be stored in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 3 months. Reheat in the microwave or on the stovetop.
Nutrition: Per Serving
Calories: 250, Fat: 2g, Carbs: 48g, Protein: 13g, Sodium: 1060mg
Recipe Tips
This soup is a great way to use up canned beans. You can also add other vegetables such as zucchini, squash, or bell peppers to the soup. If you want to make the soup more flavorful, you can add a teaspoon of chili powder or a tablespoon of salsa. If you want to make the soup spicier, you can add a teaspoon of cayenne pepper or a few drops of hot sauce. You can also add cooked rice or cooked quinoa to the soup to make it a more filling meal.
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