Slow Cooker Bean Soup

This hearty vegetarian bean soup serves a crowd. If using cooked beans, the soup looks beautiful with a mélange of beans including white Northern beans, black beans, and pinto beans.

Serves: 8Hands-on: 15 minutesTotal: 20 hoursDifficulty: Medium

Serves: 8

Ingredients

  • 1 bag (16 oz.) dried mixed beans
  • 1 can (14½ oz.) diced tomatoes, with juice
  • 6 cups vegetable broth
  • 2 cups finely diced carrots
  • 1½ cups finely diced celery
  • 1 cup finely chopped onions
  • 2 Tbsp. tomato paste
  • 1 tsp. Italian seasoning
  • ½ tsp. ground black pepper
  • 1 tsp. kosher salt

Directions

  • If using dried beans, soak them in plenty of water overnight to package directions. Rinse and place in a 8-quart or larger slow cooker.
  • Add remaining ingredients to the slow cooker.
  • Cover and cook on high for 5–6 hours or on low for 10–12 hours until beans are tender.

Recipe Information

Serves: 8

Ingredients

  • 1 bag (16 oz.) dried mixed beans
  • 1 can (14½ oz.) diced tomatoes, with juice
  • 6 cups vegetable broth
  • 2 cups finely diced carrots
  • 1½ cups finely diced celery
  • 1 cup finely chopped onions
  • 2 Tbsp. tomato paste
  • 1 tsp. Italian seasoning
  • ½ tsp. ground black pepper
  • 1 tsp. kosher salt

Directions

  • If using dried beans, soak them in plenty of water overnight to package directions. Rinse and place in a 8-quart or larger slow cooker.
  • Add remaining ingredients to the slow cooker.
  • Cover and cook on high for 5–6 hours or on low for 10–12 hours until beans are tender.

Nutrition Information

Nutrition Information
Amount per serving
Calories230
Total Fat0.5g
Saturated Fat0g
Cholesterol0mg
Sodium1120mg
Total Carbohydrate44g
Dietary Fiber16g
Sugars7g
Protein15g