Description
This vegetarian 15 bean soup is hearty and flavorful. It is perfect served in a bowl with cornbread.
Ingredients
Scale
- 1 20 oz package 15 bean soup mix
- 1 Tablespoon olive oil
- 1 large yellow onion, chopped
- 4 cloves garlic, minced
- 3 large carrots, peeled and chopped
- 3 ribs celery, chopped
- 8 cups vegetable broth
- 2 bay leaves
- 2 teaspoons smoked paprika
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper
- 1 teaspoon sea salt
- 1 teaspoon ground pepper
- 1 15 oz can fire roasted diced tomatoes
- 2 Tablespoons tamari
- 1 Tablespoon fresh lemon juice
- 4 cups curly kale, chopped
- Shredded cheddar cheese, for topping (optional)
- Hot sauce, for serving (optional)
- Fresh parsley, for garnish
Instructions
- Rinse and drain beans. Sort and discard any debris.
- Add beans, oil, onion, garlic, carrots, celery, broth, and spices to slow cooker. Cover and cook on high for 6-7 hours until beans soften.
- Once beans are soft, stir in diced tomatoes, tamari, lemon juice, and kale. Cover and cook on high for 30 more minutes.
- Stir and season to taste by adding any additional spices.
- Serve soup in bowls and top with cheese and hot sauce. Serve with cornbread.
Notes
- Storage: Cool soup and transfer to an airtight container. Store in the fridge for up to 5 days or freeze for up to 3 months. Reheat on the stovetop or in the microwave.
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 5g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 15g
- Protein: 18g
- Cholesterol: 10mg