Best 2 Slow Cooker Vegetable Bean Soup Recipes
Indulge in a hearty and wholesome Slow Cooker Vegetable Bean Soup, a symphony of flavors and textures that will warm your soul. This delectable soup is brimming with an array of fresh vegetables, nutrient-rich beans, and a savory broth, all simmered to perfection in the convenience of your slow cooker. With minimal preparation, you can create this satisfying and nutritious meal that's perfect for busy weeknights, lazy weekends, or chilly days. Discover variations of this classic soup, including a hearty Slow Cooker Minestrone Soup, a zesty Slow Cooker Tortellini Vegetable Soup, and a flavorful Slow Cooker Vegan Chili. Embark on a culinary journey with these slow cooker soup recipes, designed to tantalize your taste buds and nourish your body.
Here are our top 2 tried and tested recipes!
SLOW COOKER VEGETABLE BEAN SOUP
Kitchen staples and canned goods help me get this heartwarming soup on the table with very little preparation. Feel free to change the ingredients according to your tastes by adding a few of your favorite vegetables, or swap out some of the beans with the variety you like best.-Belinda Moran, Woodbury, Tennessee
Provided by Taste of Home
Categories Lunch
Time 6h30m
Yield 7 servings.
Number Of Ingredients 19
Steps:
- In a 5-qt. slow cooker, combine all ingredients. Cover and cook on low for 6-8 hours or until vegetables are tender. Discard bay leaves before serving.
Nutrition Facts : Calories 268 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1296mg sodium, Carbohydrate 49g carbohydrate (11g sugars, Fiber 14g fiber), Protein 13g protein.
SLOW-COOKER VEGETABLE, BEAN AND HAM SOUP
After soaking and simmering, good-for-you legumes end up tender in this hearty soup that serves four.
Provided by Betty Crocker Kitchens
Categories Lunch
Time 20h20m
Yield 4
Number Of Ingredients 9
Steps:
- Sort beans; rinse well and drain. Soak beans at least 8 hours or overnight as directed on bag; drain.
- In 3- to 4-quart slow cooker, mix beans and all remaining ingredients.
- Cover; cook on Low setting 8 to 12 hours. Before serving, remove and discard bay leaves.
Nutrition Facts : Calories 270, Carbohydrate 37 g, Cholesterol 20 mg, Fat 1/2, Fiber 9 g, Protein 21 g, SaturatedFat 1 g, ServingSize 1 1/2 Cups, Sodium 1030 mg, Sugar 5 g, TransFat 0 g
Tips:
- Veggies: Use fresh, colorful veggies for maximum flavor and nutrition. Carrots, celery, and onions (the "mirepoix") provide a solid base, but you can also add bell peppers, zucchini, broccoli, or any other favorites.
- Beans: You can use any type of beans you like. Canned or dried beans are both fine. If using dried beans, be sure to soak them overnight before cooking.
- Spices: Experiment with different spices to create your own unique flavor profile. Garlic, cumin, chili powder, and oregano are all great options.
- Liquids: Use a combination of water and vegetable broth for the base of the soup. You can also add a can of diced tomatoes or tomato sauce for extra flavor.
- Extras: Feel free to add other ingredients to your soup, such as cooked rice, pasta, or quinoa. You can also top it with sour cream, yogurt, or shredded cheese.
Conclusion:
This slow cooker vegetable bean soup is a hearty, healthy, and flavorful meal that's perfect for a busy weeknight. It's easy to make and can be customized to your liking. So next time you're looking for a quick and easy meal, give this recipe a try!
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