Multi Bean Soup Recipe Crock Pot
Description
This multi bean soup recipe is an easy and delicious meal that is perfect for any occasion. It is simple to make and is packed with flavor. The combination of beans and vegetables creates a hearty and healthy soup that can be enjoyed by the whole family. This soup is also incredibly versatile, so feel free to experiment with different types of beans and vegetables. You can also customize the soup with a variety of spices and herbs. With just a few ingredients, you can create a flavorful and satisfying soup that is sure to please everyone.
Prep Time
This multi bean soup recipe requires minimal preparation time. All you need to do is gather the ingredients and dice the vegetables. The soup also requires minimal cooking time, so you will have a delicious meal ready in no time. The prep time for this soup is approximately 10 minutes.
Cook Time
The cook time for this soup is approximately 5 hours. The soup should be cooked on low heat in a slow cooker. This will allow all of the flavors to meld and create a delicious and flavorful soup. The soup should be cooked until all of the beans are tender and the vegetables are cooked through.
Ingredients
This soup requires only a few simple ingredients. The ingredients are: 2 cans of black beans, 2 cans of kidney beans, 1 can of chickpeas, 1 can of diced tomatoes, 1 onion, 1 bell pepper, 4 cloves of garlic, 1 teaspoon of olive oil, 1 teaspoon of chili powder, 1 teaspoon of cumin, 1 teaspoon of smoked paprika, 1 teaspoon of oregano, 1 teaspoon of thyme, 1 bay leaf, 2 cups of vegetable broth, 1 teaspoon of salt, and ¼ teaspoon of black pepper.
Instructions
First, dice the onion and bell pepper. Heat the olive oil in a large pot over medium heat and add the diced onion and bell pepper. Cook for 5 minutes until the vegetables are softened. Add the garlic and cook for an additional minute. Add the cans of beans, diced tomatoes, spices, and vegetable broth. Stir to combine. Bring the soup to a boil, then reduce the heat to low and simmer for 5 hours. Serve the soup with a dollop of sour cream, if desired.
Equipment
You will need a few pieces of equipment to make this soup. You will need a slow cooker, a large pot, a cutting board, a knife, and a stirring spoon. You may also want to have a colander on hand to drain the canned beans.
Notes
This soup can be customized to your taste by adding different types of beans, vegetables, and spices. Feel free to experiment with different flavors and textures. You can also make the soup spicier or milder, depending on your preference. To make the soup vegan, omit the sour cream and replace the vegetable broth with vegan broth.
Nutrition: Per Serving
This soup is a great source of protein, fiber, and vitamins. One serving of this soup contains approximately 350 calories, 10 grams of fat, 45 grams of carbohydrates, and 17 grams of protein. The soup is also a good source of vitamins A, C, E, and K, as well as calcium, iron, and potassium.
Recipe Tips
This soup is best served hot, but it can also be enjoyed cold. If you have leftovers, you can store them in an airtight container in the refrigerator for up to five days. Reheat the soup in a pot over medium heat until it is warmed through. You can also freeze the soup for up to six months. To freeze, transfer the soup to an airtight container and store in the freezer. When ready to enjoy, thaw the soup in the refrigerator overnight and reheat in a pot.
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