13 Bean Soup Recipe Vegetarian Slow Cooker Made Easy

When the days get cooler and you crave something comforting, hearty, and nourishing, nothing beats a warm bowl of 13 bean soup. This vegetarian slow cooker version is not only packed with protein and fiber from a variety of beans, but it’s also incredibly easy to prepare.

You simply add your ingredients to the slow cooker, let it work its magic, and come back to a delicious, flavorful soup that fills your home with inviting aromas.

This recipe is perfect for busy weeknights, meal prep, or even entertaining guests. The slow cooker does all the heavy lifting, making it ideal for those who want a wholesome meal without spending hours in the kitchen.

Plus, it’s fully vegetarian and can easily be adapted to vegan or gluten-free preferences.

Ready to dive into a bowl of this comforting, nutritious, and delicious 13 bean soup recipe vegetarian slow cooker? Let’s get started!

Why You’ll Love This Recipe

13 bean soup is a classic for a reason. Here’s why this slow cooker vegetarian version stands out:

• Rich in nutrients: With a variety of beans, this soup offers a powerhouse of proteins, fibers, vitamins, and minerals.
• Hands-off cooking: The slow cooker lets you set it and forget it, freeing up your time for other activities.
• Delicious depth of flavor: Slow cooking melds the spices, vegetables, and beans into a harmonious and hearty dish.
• Customizable: Easily add your favorite veggies or adjust spices to suit your palate.
• Budget-friendly: Beans are inexpensive and filling, making this recipe economical without sacrificing taste.

Ingredients

• 1 package (about 1 lb) 13-bean soup mix, rinsed and soaked overnight
• 1 large onion, diced
• 3 cloves garlic, minced
• 2 medium carrots, peeled and diced
• 2 celery stalks, diced
• 1 can (14.5 oz) diced tomatoes, with juices
• 6 cups vegetable broth
• 1 tablespoon tomato paste
• 2 teaspoons smoked paprika
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1 bay leaf
• Salt and pepper to taste
• 2 tablespoons olive oil
• Optional: 1 teaspoon crushed red pepper flakes for heat
• Fresh parsley or cilantro for garnish

Equipment

• Slow cooker (6-quart or larger recommended)
• Knife and cutting board
• Measuring spoons
• Colander for rinsing beans
• Wooden spoon or spatula for stirring

Instructions

1. Soak the beans: Rinse the 13-bean soup mix under cold water. Soak it overnight in enough water to cover the beans by 2 inches. This helps soften the beans and reduce cooking time.
2. Prepare vegetables: Dice the onion, carrots, and celery. Mince the garlic cloves.
3. Sauté aromatics: In a skillet, heat the olive oil over medium heat. Add the onion, carrots, and celery. Cook for about 5 minutes until softened. Add garlic and cook for another minute until fragrant.
4. Add to slow cooker: Transfer the sautéed vegetables to the slow cooker. Drain the soaked beans and add them as well.
5. Add remaining ingredients: Pour in the vegetable broth, diced tomatoes with juices, tomato paste, smoked paprika, cumin, oregano, bay leaf, and red pepper flakes if using. Stir everything gently to combine.
6. Cook low and slow: Cover the slow cooker and cook on low for 8-10 hours or on high for 4-6 hours. The beans should be tender and soup thickened.
7. Season to taste: About 30 minutes before the end of cooking, taste the soup and add salt and pepper as needed. Remove the bay leaf.
8. Serve and garnish: Ladle the soup into bowls and garnish with fresh parsley or cilantro. Enjoy warm.

Tips & Variations

“Soaking your beans not only shortens cooking time but also helps reduce the gas-producing compounds, making the soup easier to digest.”

• Make it vegan: This recipe is naturally vegetarian and vegan. Just ensure your vegetable broth is vegan-friendly.
• Add greens: Stir in a couple of handfuls of fresh spinach or kale during the last 30 minutes of cooking for extra nutrients and color.
• Spice it up: For a smoky kick, add a chipotle pepper in adobo sauce or smoked paprika.
• Thicken the soup: For a thicker consistency, mash some of the beans with a spoon before serving or add a small amount of cooked quinoa or barley.
• Use canned beans: If short on time, substitute soaked beans with canned beans (about 4 cans, drained and rinsed). Reduce cooking time accordingly.

Nutrition Facts

Serving Suggestions

This hearty soup pairs wonderfully with rustic bread for dipping—try our Bread And Gravy Recipe for a cozy companion. You can also serve it alongside a fresh green salad or roasted vegetables for a complete meal.

For a protein boost, consider a side of your favorite plant-based sausage or tempeh. Leftovers make excellent meal prep lunches and taste even better the next day!

Conclusion

This 13 bean soup recipe vegetarian slow cooker is a fantastic addition to your recipe collection. It’s nutritious, budget-friendly, and requires minimal effort for maximum flavor.

Whether you want a comforting meal after a busy day or are looking to add more plant-based dishes to your diet, this soup fits the bill perfectly.

With its rich combination of beans, vegetables, and spices, it’s not just filling but also packed with health benefits. Plus, it’s versatile enough to tweak according to your preferences.

Don’t forget to check out other delicious recipes like our Breakfast Wellington Recipe and Braised Pork Ribs With Radish Recipe for more inspiration in your kitchen!

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