10 Bean Soup Recipe Crock Pot Vegetarian Made Easy

There’s something truly comforting about a hearty bowl of 10 bean soup, especially when it’s made in a crock pot to let all the flavors meld together effortlessly. This vegetarian recipe is not only packed with nutrition but also bursting with rich, earthy flavors from the perfect blend of beans and fresh vegetables.

Whether you’re cooking for a cozy family dinner or preparing meals for the week ahead, this slow cooker soup is a delicious, filling choice that requires minimal effort.

Using a variety of beans means you get a wonderful mix of textures and tastes, along with a powerhouse of plant-based protein and fiber. Plus, this recipe is fully vegetarian and naturally gluten-free, making it suitable for a range of diets.

If you’re new to slow cooker cooking or just want a new go-to soup recipe, this 10 bean crock pot soup will quickly become a favorite in your kitchen!

Why You’ll Love This Recipe

This 10 bean soup recipe is a perfect example of comfort food that’s also healthy and easy to make. It’s a set-it-and-forget-it meal that works beautifully for busy weekdays or lazy weekends.

The slow cooker does all the heavy lifting while you focus on other tasks or simply relax.

The variety of beans provides a complex flavor profile and an impressive nutritional punch. Beans like kidney, navy, black, and pinto combine with fresh herbs and vegetables for a robust taste that warms you from the inside out.

It’s vegetarian but filling enough to satisfy meat lovers too.

Additionally, this recipe is very flexible. You can swap out vegetables or spices based on what you have on hand, and it stores well for leftovers or freezing.

It’s also a great recipe to batch cook and enjoy throughout the week. For more slow cooker inspiration, check out Veg Recipes for Slow Cooker: Easy, Tasty Meal Ideas.

Ingredients

• 1 cup dried 10 bean mix (soaked overnight and drained)
• 1 large onion, chopped
• 3 cloves garlic, minced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 1 can (14.5 oz) diced tomatoes with juice
• 6 cups vegetable broth
• 1 teaspoon dried thyme
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• 1 bay leaf
• Salt and pepper to taste
• 2 tablespoons olive oil
• Fresh parsley for garnish (optional)

Equipment

• Crock pot / Slow cooker (at least 5-quart capacity)
• Knife and cutting board for chopping vegetables
• Measuring cups and spoons
• Wooden spoon or spatula for stirring
• Colander or strainer for rinsing beans

Instructions

1. Soak the beans overnight. Rinse the 10 bean mix thoroughly and soak them in water overnight to soften and reduce cooking time.
2. Prepare your vegetables. Chop the onion, carrots, celery, and mince the garlic. This creates the flavor base for your soup.
3. Sauté the aromatics. In a skillet, heat the olive oil over medium heat. Add the onion and garlic, cooking until fragrant and translucent, about 3-4 minutes.
4. Add vegetables and spices to the crock pot. Transfer the sautéed onion and garlic to the slow cooker. Add the carrots, celery, diced tomatoes, soaked beans, thyme, smoked paprika, cumin, and bay leaf.
5. Pour in the vegetable broth. Add 6 cups of vegetable broth to the crock pot. Stir everything together to combine.
6. Cook low and slow. Cover and cook on low for 7-8 hours or on high for 4-5 hours, until the beans are tender and the flavors have melded.
7. Season and finish. Remove the bay leaf. Taste the soup and adjust the seasoning with salt and pepper as needed.
8. Serve warm with garnish. Ladle the soup into bowls and garnish with fresh parsley if desired. Enjoy with crusty bread or a side salad.

Tips & Variations

Tip: If you forget to soak the beans overnight, use the quick soak method by boiling the beans for 5 minutes, then letting them sit covered for 1 hour before draining and using.

For extra flavor, try adding a splash of soy sauce or tamari toward the end of cooking. You can also toss in some chopped kale or spinach during the last 30 minutes for added greens.

If you prefer a smoky touch, add a few drops of liquid smoke or smoked salt.

Don’t have a 10-bean mix? Use any combination of beans you have on hand, such as black beans, chickpeas, lentils, or great northern beans.

For a creamier texture, blend part of the soup and stir it back in before serving.

Looking for more delicious vegetarian slow cooker recipes? Explore Slow Cooker Vegetarian Recipes Easy and Delicious Ideas and Healthy Vegetarian Slow Cooker Recipes for Easy Meals.

Nutrition Facts

*Sodium content may vary depending on the vegetable broth used.

Serving Suggestions

This 10 bean soup is wonderful served hot with a slice of crusty artisan bread or a warm garlic baguette. It also pairs beautifully with a fresh green salad for a light, balanced meal.

For a comforting twist, try topping the soup with a dollop of plain yogurt or sour cream, or sprinkle some grated cheddar or vegan cheese on top. It’s a great option for meal prep, so consider making a big batch to enjoy throughout the week.

Want to try more wholesome vegetarian dishes? Check out this Vegetarian Swiss Chard Recipes for Healthy Meals or warm up with a Low Calorie Vegetable Soup Recipe for Healthy Eating.

Conclusion

This 10 bean soup crock pot vegetarian recipe is a fantastic addition to any home cook’s repertoire. It’s easy to prepare, packed with nutrients, and offers a wonderful depth of flavor that develops beautifully during slow cooking.

Whether you’re looking for a wholesome lunch, a hearty dinner, or a make-ahead meal plan, this soup fits the bill perfectly.

With minimal prep and maximum taste, it’s an ideal recipe for busy days, chilly evenings, or anytime you crave a delicious, plant-based comfort meal. Plus, it’s versatile and forgiving, so you can customize it according to your pantry and preferences.

Give this recipe a try, and enjoy the warm, satisfying goodness of homemade bean soup made simple!

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