Vegetarian 15 Bean Soup - Crock Pot Version
Nutritional Info
- Servings Per Recipe: 12
- 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
View full nutritional breakdown of Vegetarian 15 Bean Soup - Crock Pot Version calories by ingredient
Introduction
Delicious and filling vegetarian soup. Easy to make in a crock pot, or can be converted to the stove top. The beans are so delicious, nobody misses the meat. Goes great with a salad or grilled cheese sandwihes. Reheats great so make the whole batch. Delicious and filling vegetarian soup. Easy to make in a crock pot, or can be converted to the stove top. The beans are so delicious, nobody misses the meat. Goes great with a salad or grilled cheese sandwihes. Reheats great so make the whole batch.Number of Servings: 12
Ingredients
-
20 oz. 15 dried bean blend - comes with a seasoning packet
1/2 cup onion, diced
1/2 cup celery, diced
1/2 cup carrot, diced
1/2 cup parsnip, diced
2 Tbs evoo
15 oz can fire roasted tomatoes with liquid
6 cups vegetable broth
1 bay leaf
Tips
*Optional - you can add more veggies just watch the liquid amounts
Directions
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.