Best 3 Vegetarian Crock Pot Romanian Bean Soup Recipes

Indulge in a culinary journey to Romania with this delightful vegetarian crock-pot Romanian bean soup recipe. This hearty and flavorful soup is a symphony of textures and tastes, featuring a medley of tender beans, vibrant vegetables, and aromatic spices. Simmered to perfection in a slow cooker, this wholesome dish fills your kitchen with an inviting aroma and warms your soul with every spoonful. Let's embark on a culinary adventure and discover the tantalizing flavors of this traditional Romanian delicacy, along with two additional delectable recipes featured in the article: a mouthwatering vegan red lentil soup and a creamy vegan broccoli cheddar soup.

Let's cook with our recipes!

VEGETARIAN, CROCK POT ROMANIAN BEAN SOUP

Vegetarian, Crock Pot Romanian Bean Soup image

Make and share this Vegetarian, Crock Pot Romanian Bean Soup recipe from Food.com.

Provided by Dancer

Categories Beans

Time P1DT15m

Yield 8 serving(s)

Number Of Ingredients 10

Ingredients

2 cups dried lima beans
8 cups cold water
1 large onion, roughly chopped
1 carrot, peeled and quartered
2 garlic cloves, crushed
1 vegetable bouillon cube
1 tablespoon butter
1 medium onion, finely diced
2 teaspoons kosher salt (optional)
fresh ground black pepper

Steps:

Soak lima beans in cold water overnight.
Drain the lima beans and rinse in several changes of water to float away as many loosened shells as possible.
Place beans in crock pot with 8 cups fresh water, the chopped onion, carrot, garlic and bouillon cube.
Cover tightly and cook 18 to 24 hours, until beans are very tender.
Remove from heat and let cool a little.
In the meantime, heat the butter in a skillet and saute the finely diced onion until it is very brown.
Ladle a small amount of soup at a time into blender or bowl of a food processor and puree until all soup is pureed.
Return to pot and stir in browned onions.
Taste for seasoning and add salt and pepper to taste.

SLOW COOKER VEGETABLE BEAN SOUP

Slow Cooker Vegetable Bean Soup image

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

Ingredients

2 cans (14-1/2 ounces each) petite diced tomatoes
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15-1/4 ounces) whole kernel corn, drained
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1 can (15 ounces) black beans, rinsed and drained
1 can (10 ounces) diced tomatoes and green chilies
1 can (8 ounces) tomato sauce
1 cup chopped green pepper
1 cup chopped zucchini
3/4 cup water
1/2 cup chopped onion
1/2 cup chopped celery
2 tablespoons chili powder
4 teaspoons dried oregano
2 garlic cloves, minced
1 teaspoon ground cumin
1 teaspoon pepper
1/2 teaspoon salt
2 bay leaves

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.

ROMANIAN BEAN SOUP

Romanian Bean Soup image

This sounds yummy, although I have not tried it yet myself. Recipe courtesy of Chet Day's Daily Crock website. Posted for Zaar World Tour II for the Southeastern Europe region. Note: Prep Time does not include overnight soaking of the beans.

Provided by Stacky5

Categories Beans

Time 18h15m

Yield 8-10 serving(s)

Number Of Ingredients 10

Ingredients

2 cups dried lima beans
8 cups cold water
1 large onion, roughly chopped
1 carrot, peeled and quartered
2 garlic cloves, crushed
1 knorr vegetable bouillon cube
1 tablespoon butter
1 medium onion, finely diced
2 teaspoons kosher salt (optional)
fresh ground black pepper

Steps:

Soak lima beans in cold water overnight. Drain the lima beans and rinse in several changes of water to float away as many loosened shells as possible.
Place beans in crockpot with 8 cups fresh water, the chopped onion, carrot, garlic and bouillon cube. Cover tightly and cook 18 to 24 hours on low until beans are very tender.
Remove from heat and let cool a little.
In the meantime, heat the butter in a skillet and saute the finely diced onion until it is very brown.
Ladle a small amount of soup at a time into blender or bowl of a food processor and puree until all soup is pureed. Return to pot and stir in browned onions. Taste for seasoning and add salt and pepper to taste.

Nutrition Facts : Calories 181, Fat 1.8, SaturatedFat 1, Cholesterol 3.8, Sodium 29.3, Carbohydrate 32.5, Fiber 9.1, Sugar 5.5, Protein 10

Tips:

Choose the right beans: For this recipe, white beans are the traditional choice, but you can also use other beans such as kidney beans, black beans, or pinto beans.
Soak the beans overnight: This will help to reduce the cooking time and make the beans more digestible.
Use a variety of vegetables: This will add flavor and texture to the soup. Some good options include carrots, celery, onions, potatoes, and tomatoes.
Add some herbs and spices: This will help to flavor the soup and make it more interesting. Some good choices include bay leaves, thyme, rosemary, paprika, and cumin.
Cook the soup on low heat for a long time: This will help to develop the flavors and make the soup more tender.
Serve the soup with a dollop of sour cream or yogurt: This will add a creamy richness to the soup.

Conclusion:

This vegetarian crock pot Romanian bean soup is a hearty, flavorful, and easy-to-make soup that is perfect for a cold winter day. It is also a great way to use up leftover vegetables. So next time you are looking for a delicious and healthy soup recipe, give this one a try.