15 Bean Soup Recipe for Crock Pot
A simple, yet hearty bean soup that's mostly made in a slow cooker.
Equipment
- 1 slow cooker I have this brand as it is a multi cooker (slow, pressure, rice, etc) and has a stainless steel insert (no chemicals leaching)
Ingredients
- 2 cloves garlic minced
- 2 stalks celery chopped
- 2 medium carrots sliced
- 1 large onion diced
- 1 ½ Tbsp olive oil extra virgin
- 20 oz 15 bean soup package (or your own mixture of beans)
- ¾ cup pearl barley (omit for gluten-free)
- 8 cups vegetable stock or beef stock, or water plus chicken or beef Better than Bouillon
- ½ tsp salt to taste
- ⅛ tsp pepper to taste
Instructions
- Rinse all the beans and barley; set aside.
- Saute the garlic, celery, carrots, and onion in the olive oil for about 5 minutes, then put into a slow cooker, followed by the remaining ingredients.
- Cook in slow cooker on low setting for about 24 hours or a higher setting for less time, until the beans are ready. Check for seasoning and add salt and/or pepper if desired.
- Serve with crusty bread.
Notes
- You can skip the vegetable sauteing and just add everything to the slow cooker for an even easier recipe.
Nutrition
Serving: 1 bowl | Calories: 289kcal | Carbohydrates: 53g | Protein: 11g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 1475mg | Potassium: 578mg | Fiber: 15g | Sugar: 5g | Vitamin A: 4130IU | Vitamin C: 5mg | Calcium: 92mg | Iron: 3mg
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