Go Back

Slow Cooker 15 Bean Soup

This hearty and nutritious Slow Cooker 15 Bean Soup is packed with flavor and protein, perfect for a warming meal. Simply combine the ingredients in your slow cooker and let it do the work for you.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 8 hours
Total Time 8 hours 10 minutes
Course Soup
Cuisine American
Servings 4 People
Calories 220 kcal

Equipment

  • 1 slow cooker
  • 1 measuring cups
  • 1 measuring spoons
  • 1 cutting board

Ingredients
  

  • 15 oz mixed beans 1 package
  • 1 medium onion, diced
  • 2 diced carrots
  • 2 stalks celery, diced
  • 3 cloves garlic, minced
  • 14.5 oz can diced tomatoes, undrained
  • 6 cups vegetable broth or water
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon black pepper
  • 1 teaspoon salt adjust to taste
  • 1 leaf bay leaf
  • 1 cup kale or spinach, chopped optional

Instructions
 

  • Rinse the mixed beans under cold water and remove any debris. Place them in the slow cooker.
  • Add the diced onion, carrots, celery, and minced garlic to the slow cooker.
  • Pour in the canned diced tomatoes, including the liquid.
  • Add the vegetable broth or water and stir to combine all ingredients.
  • Sprinkle in the ground cumin, smoked paprika, black pepper, salt, and add the bay leaf. Stir well.
  • If using, add the chopped kale or spinach to the mixture.
  • Cover the slow cooker and set it on low heat for 8 hours, or high heat for 4 hours.
  • Once done, remove the bay leaf and taste the soup for seasoning adjustments.
  • Serve hot.

Notes

For added protein, consider including diced ham or sausage.
This soup can be stored in the refrigerator for up to 5 days and freezes well for longer storage.
Feel free to customize by adding other vegetables like bell peppers or zucchini. Enjoy your nutritious and comforting bowl of soup!