13 Bean Soup Crock Pot Recipe Vegetarian and Delicious

There’s something truly comforting about a warm bowl of bean soup, especially when it’s loaded with a variety of beans that bring their unique textures and flavors to the table. Our 13 Bean Soup Crock Pot Recipe Vegetarian is a hearty, nutritious, and easy-to-make meal perfect for chilly days, busy weeks, or anytime you crave a wholesome, plant-based dish.

This recipe combines a medley of beans, fresh vegetables, and flavorful herbs, slow-cooked to perfection in your crock pot, requiring minimal prep but delivering maximum taste.

Whether you’re a seasoned vegetarian or just looking to add more plant-based meals to your routine, this recipe is a winner. It’s packed with protein, fiber, and vitamins, and it’s incredibly versatile.

Plus, the slow cooker does all the hard work, letting you come home to a delicious, ready-to-eat meal that feels like it simmered with love all day long. Get ready to discover why this 13 bean crock pot soup might just become your new favorite go-to recipe!

Why You’ll Love This Recipe

This 13 bean soup crock pot recipe is a perfect example of comfort food that’s both healthy and satisfying. Here’s why it stands out:

• Easy to prepare: Simply toss all ingredients into your slow cooker and let it do the work while you focus on other tasks.
• Nutritious and hearty: The variety of beans provides a rich source of plant-based protein and fiber, helping you stay full and energized.
• Flavorful and aromatic: The blend of vegetables, herbs, and spices infuses the soup with deep, comforting flavors.
• Great for meal prep: This soup tastes even better the next day and freezes well for quick future meals.
• Vegetarian and vegan-friendly: No animal products here, so it suits a wide range of dietary preferences.

Ingredients

• 1 package (about 1 lb) 13 bean mix, rinsed and soaked overnight
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 1 green bell pepper, chopped
• 1 (14.5 oz) can diced tomatoes, undrained
• 6 cups vegetable broth
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried oregano
• Salt and pepper, to taste
• 2 tablespoons olive oil
• 1 bay leaf
• Optional: 1 teaspoon red chili flakes for a spicy kick
• Fresh parsley or cilantro, chopped for garnish

Equipment

• Slow cooker (crock pot), 4-6 quart size
• Cutting board and sharp knife
• Measuring cups and spoons
• Wooden spoon or spatula for stirring
• Colander or fine mesh strainer (for rinsing beans)
• Bowl (for soaking beans overnight)

Instructions

1. Soak the beans: Rinse the 13 bean mix thoroughly and place in a large bowl. Cover with water by a few inches and soak overnight or for at least 8 hours. Drain and rinse again before cooking.
2. Prepare the vegetables: Chop the onion, garlic, carrots, celery, and green bell pepper. Set aside.
3. Sauté aromatics: In a skillet, heat the olive oil over medium heat. Add the onion and garlic and sauté until translucent and fragrant, about 3-4 minutes. This step enhances the flavor but can be skipped if you’re in a hurry.
4. Add ingredients to the crock pot: Transfer the soaked beans, sautéed onions and garlic, carrots, celery, bell pepper, diced tomatoes (with juice), vegetable broth, smoked paprika, cumin, thyme, oregano, bay leaf, and optional red chili flakes into the slow cooker.
5. Season the soup: Add salt and pepper to taste. Remember, it’s better to start light and adjust seasoning after cooking.
6. Cook low and slow: Cover the crock pot and cook on LOW for 8-10 hours or on HIGH for 4-6 hours. The beans should be tender and the flavors well combined.
7. Final touches: Remove the bay leaf. Taste and adjust salt, pepper, or spices as needed.
8. Serve: Ladle the soup into bowls and garnish with freshly chopped parsley or cilantro for a burst of freshness.
9. Store leftovers: Allow the soup to cool before transferring to airtight containers. Refrigerate for up to 5 days or freeze for up to 3 months.

Tips & Variations

“For an even heartier soup, try adding diced potatoes or sweet potatoes in step 4. If you want to boost the protein, toss in some cooked quinoa or barley just before serving.”

• Bean prep shortcut: Use canned beans for a quicker version, but reduce cooking time and adjust liquid accordingly.
• Smoky flavor boost: Add a splash of liquid smoke or smoked salt for deeper smokiness if you skip the smoked paprika.
• Add greens: Stir in chopped kale or spinach during the last 30 minutes of cooking for extra nutrients.
• Spice it up: Include cayenne pepper or chipotle powder for a smoky heat.
• Herbal twist: Fresh rosemary or basil can be added to change the flavor profile.

Nutrition Facts

Serving Suggestions

This vegetarian 13 bean soup pairs beautifully with a variety of sides and toppings to round out your meal.

• Crusty bread or garlic bread: Perfect for dipping and soaking up every last drop of the soup.
• Fresh green salad: A light side with lemon vinaigrette balances the hearty beans.
• Cooked grains: Serve over brown rice, quinoa, or barley for a filling dinner.
• Avocado slices or a dollop of sour cream or vegan yogurt: Adds creaminess and richness.
• Sprinkle with shredded cheese or nutritional yeast: For extra flavor and texture.

For more delicious vegetarian recipes, you might enjoy our Zucchini Peppers Onions Tomatoes Recipe, or if you are looking for something different, the Blackstone Lo Mein Recipes offer a delightful plant-based option.

And for a breakfast treat, check out the Breakfast Wellington Recipe to start your day right.

Conclusion

This 13 Bean Soup Crock Pot Recipe Vegetarian is a fabulous way to enjoy a nutritious, filling, and flavorful meal with minimal fuss. The combination of beans, fresh vegetables, and aromatic herbs slow-cooked to tender perfection makes it a comforting dish that warms the soul and satisfies the appetite.

Whether you’re cooking for yourself, family, or friends, this soup is versatile enough to please all palates and easy enough for busy weeknights.

Embrace the convenience of the crock pot and the wholesome goodness of beans with this recipe. It’s not only budget-friendly and healthy but also a fantastic way to include more plant-based meals in your diet.

Feel free to experiment with the suggested variations and enjoy the endless possibilities this soup offers. Happy cooking!

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