Vegetarian 15 Bean Soup - Crock Pot Version
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
20 oz. 15 dried bean blend - comes with a seasoning packet1/2 cup onion, diced1/2 cup celery, diced1/2 cup carrot, diced1/2 cup parsnip, diced2 Tbs evoo15 oz can fire roasted tomatoes with liquid6 cups vegetable broth1 bay leaf
Soaking: Place beans in a large pot, cover with 2 qts water. Allow beans to soak overnight or at least 8 hours, Drain and rinse, remove waste.
Add beans to crock pot with broth and 1 bay leaf. Cook on high 6 hours.
Saute onion, celery, carrots and other veggies in evoo over medium heat for at least 10 minutes until softened. Add sauteed veg, tomatoes and 1/2 seasoning packet to the beans. Cook on high another 60 minutes. Check the bean done-ness. If they're not ready, you can put the soup on the stovetop, cover and bring to a simmer until beans are done. If the beans are ready, remove the bay leaft, add salt and pepper to taste and serve.
Enjoy!
Serving Size: Makes 12 1 cup servings (at least)
Number of Servings: 12
Recipe submitted by SparkPeople user FITNESSFOODIE.
Add beans to crock pot with broth and 1 bay leaf. Cook on high 6 hours.
Saute onion, celery, carrots and other veggies in evoo over medium heat for at least 10 minutes until softened. Add sauteed veg, tomatoes and 1/2 seasoning packet to the beans. Cook on high another 60 minutes. Check the bean done-ness. If they're not ready, you can put the soup on the stovetop, cover and bring to a simmer until beans are done. If the beans are ready, remove the bay leaft, add salt and pepper to taste and serve.
Enjoy!
Serving Size: Makes 12 1 cup servings (at least)
Number of Servings: 12
Recipe submitted by SparkPeople user FITNESSFOODIE.
Nutritional Info Amount Per Serving
- Calories: 209.2
- Total Fat: 3.6 g
- Cholesterol: 0.0 mg
- Sodium: 628.9 mg
- Total Carbs: 20.2 g
- Dietary Fiber: 13.3 g
- Protein: 11.3 g
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