Vegan 13 Bean and Vegetable Soup (slow cooker)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
1.5 cups Bob's Red Mill 13-Bean Soup mix, dried3 cups water1 cup diced Yellow Squash1 cup diced Zucchini1/2 Green Pepper, diced5 Baby Potatoes, cut into quarters (or 1 cup diced potatoes)1 cup Green Beans, cut into thirds2 cups Baby Spinach, coarsely chopped1 Red Onion, chopped1 Large Tomato, cut up3 cloves Garlic, chopped1/4 cup Nutritional Yeast1 tbs TahiniJuice of quarter of a Lemon1 tsp ground Oregano1 Bay LeafSalt (or Braggs), Pepper, and Hot Sauce to taste
1. Soak beans overnight. Drain and rinse.
2. Put in slow cooker with 3 cups water and set on high for 8 hours (if making on stove top, allow at least 2 hours cooking time).
3. Add zucchini and squash, green beans, potatoes (microwave potatoes for 2 minutes before adding if you prefer larger chunks) and spinach.
4. Saute mushrooms, onion, bay leaf and garlic until tender and add to slow cooker. Add oregano.
5. When beans are soft, add tomato (adding acidic foods to beans prevents them from getting soft no matter how long you cook them!)
6. About 30 minutes before serving, add nutritional yeast, tahini and lemon juice and stir well. Add seasonings to taste.
Number of Servings: 10
Recipe submitted by SparkPeople user SUNNYH99.
2. Put in slow cooker with 3 cups water and set on high for 8 hours (if making on stove top, allow at least 2 hours cooking time).
3. Add zucchini and squash, green beans, potatoes (microwave potatoes for 2 minutes before adding if you prefer larger chunks) and spinach.
4. Saute mushrooms, onion, bay leaf and garlic until tender and add to slow cooker. Add oregano.
5. When beans are soft, add tomato (adding acidic foods to beans prevents them from getting soft no matter how long you cook them!)
6. About 30 minutes before serving, add nutritional yeast, tahini and lemon juice and stir well. Add seasonings to taste.
Number of Servings: 10
Recipe submitted by SparkPeople user SUNNYH99.
Nutritional Info Amount Per Serving
- Calories: 140.9
- Total Fat: 2.2 g
- Cholesterol: 0.0 mg
- Sodium: 17.7 mg
- Total Carbs: 23.4 g
- Dietary Fiber: 7.2 g
- Protein: 9.0 g