12-11-2012, 10:10 PM
Join Date: Dec 2009
Re: Vegetarian Crock-Pot Soup needed!
This is one of my favorites:
15 Bean Soup
(adapted from onceamonthmom.com)
20 ounces 15 bean soup mixture, soaked overnight (throw out spice packet)
1 cup large onion, diced
3 stalks celery, diced
5 large carrots, diced
4 teaspoons garlic cloves, minced
14.5 ounces canned diced tomatoes, with liquid
4 cups veggie broth
2 tablespoons Worcestershire sauce
2 tablespoons Dijon mustard
1 tablespoon chili powder
3 bay leaves
1 teaspoon ground black pepper
1 teaspoon sea salt (or to taste)
3 tablespoons lemon juice (about 1 lemon)
.25 cup fresh parsley, chopped
Note: Don’t forget to soak the beans overnight! For better digestion of the beans, add 2 tablespoons of lemon juice or vinegar to your soaking water. Rinse thoroughly before you add soaked beans to the soup.
Drain and rinse soaked beans. Set aside. Heat a bit of olive oil in a skillet and saute onion, celery, carrots, and garlic until onions are translucent (about 5 minutes). Add diced tomatoes and stir to combine. In a slow cooker combine soaked beans, onion/tomato mixture, Worcestershire sauce, mustard, chili powder, bay leaves, pepper, salt, and lemon juice. Pour veggie broth over the ingredients (should be enough to just cover ingredients), and stir gently to combine. Cook in the slow cooker for 8-10 hours on low. Remove bay leaves from the soup. Stir in fresh parsley.
Last edited by Southern Momma; 12-11-2012 at 10:12 PM.