15 Bean Soup Slow Cooker Recipe Vegetarian and Delicious

Nothing beats a hearty bowl of 15 bean soup to warm you up on a chilly day, and making it in a slow cooker means you get all the rich flavors with minimal effort. This vegetarian version is not only packed with protein and fiber but also bursting with wholesome veggies and herbs that make every spoonful comforting and delicious.

Whether you’re looking for a nutritious meal prep option or a cozy dinner to share with family, this soup fits the bill perfectly. Plus, it’s budget-friendly and easy to customize.

The beauty of a slow cooker recipe is that you can set it and forget it, allowing the beans to soak up all those savory spices while you go about your day. This recipe is ideal for busy weeknights or lazy weekends when you want something nourishing without the fuss.

Ready to dive into a pot full of goodness? Let’s get cooking!

Why You’ll Love This Recipe

This 15 bean soup slow cooker recipe vegetarian is a perfect blend of flavors and nutrition. Here’s why it stands out:

• Super nutritious: Beans are a powerhouse of protein, fiber, and essential minerals, making this soup incredibly healthy and filling.
• Easy prep: No soaking required if you use canned beans, and the slow cooker does the heavy lifting, bringing out deep flavors.
• Versatile: You can easily swap vegetables or spices to suit your taste or dietary preferences.
• Comfort food: This soup is warm, hearty, and perfect for any season but especially comforting during colder months.
• Vegetarian & vegan-friendly: A great meatless option that satisfies both vegetarians and those looking to reduce meat consumption.

Ingredients

• 1 package (about 1 lb) 15 bean mix (dry or use pre-soaked/canned beans for quicker cooking)
• 1 large onion, diced
• 3 cloves garlic, minced
• 2 medium carrots, peeled and diced
• 2 stalks celery, diced
• 1 red bell pepper, chopped
• 1 can (14.5 oz) diced tomatoes with juice
• 6 cups vegetable broth (low sodium preferred)
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 1 tsp dried oregano
• ½ tsp black pepper
• 1 tsp salt (adjust to taste)
• 1 tbsp olive oil
• 1 bay leaf
• 1 tbsp tomato paste
• Optional: pinch of red pepper flakes for heat
• Fresh parsley or cilantro for garnish

Equipment

• Slow cooker (crockpot) – 4 to 6 quart size recommended
• Cutting board and sharp knife
• Measuring spoons and cups
• Wooden spoon or spatula for stirring
• Can opener (if using canned tomatoes)

Instructions

1. Prepare the beans: If using dry beans, rinse the 15 bean mix thoroughly under cold water. For best results, soak the beans overnight or use the quick soak method by boiling them for 2 minutes and letting them sit for 1 hour. Drain and rinse before using. Using canned beans? Drain and rinse them well.
2. Sauté the aromatics: In a skillet, heat olive oil over medium heat. Add diced onion, garlic, carrots, celery, and red bell pepper. Cook for about 5 minutes until softened and fragrant.
3. Combine ingredients in slow cooker: Transfer the sautéed vegetables to the slow cooker. Add the beans, diced tomatoes with juice, vegetable broth, tomato paste, smoked paprika, cumin, oregano, bay leaf, salt, black pepper, and red pepper flakes if using.
4. Cook low and slow: Cover 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. Stir occasionally if possible.
5. Check seasoning: About 30 minutes before serving, taste the soup and adjust salt or spices as needed. Remove the bay leaf.
6. Serve: Ladle the soup into bowls and garnish with fresh parsley or cilantro.

Tips & Variations

“Using a slow cooker is perfect for bean soups because it allows the beans to soften and the flavors to meld beautifully without constant attention.”

• No soaking dry beans? You can still cook them but expect a longer cooking time and check for doneness before serving.
• Add more veggies: Toss in diced zucchini, kale, or spinach during the last hour of cooking for extra color and nutrition.
• Spice it up: Add chipotle powder or cayenne for a smoky heat twist.
• Make it creamy: Stir in a splash of coconut milk or cashew cream at the end for a creamy texture without dairy.
• Batch cooking: This soup freezes well. Portion into containers for easy lunches or dinners later in the week.

Nutrition Facts

Serving Suggestions

This soup pairs wonderfully with a slice of crusty bread or a warm dinner roll. Try it alongside a fresh green salad for a balanced vegetarian meal.

For a heartier option, add a dollop of sour cream or shredded cheese on top (or vegan alternatives). If you want to keep it vegan and gluten-free, consider serving with a side of quinoa or brown rice.

Looking for more comforting recipes? Check out my Breakfast Wellington Recipe for a savory morning treat or the delightful Bread And Gravy Recipe for a classic side.

For meat lovers in the family, the Braised Pork Ribs With Radish Recipe is a must-try.

Conclusion

This 15 bean soup slow cooker recipe vegetarian is a delicious, nourishing, and versatile dish that’s perfect for anyone looking to enjoy a satisfying meal without the hassle. With a beautiful medley of beans, fresh vegetables, and warming spices, it offers a comforting and hearty experience that truly showcases the power of plant-based cooking.

Slow cooking not only makes this soup easy to prepare but also helps develop deep, rich flavors that will have you coming back for seconds.

Whether you’re meal prepping for the week or simply craving a bowl of wholesome goodness, this soup checks all the boxes. It’s budget-friendly, healthy, and adaptable to whatever you have on hand.

Give it a try and enjoy the cozy vibes it brings to your table!

{“@context”: “https://schema.org/”, “@type”: “Recipe”, “name”: “15 Bean Soup Slow Cooker Recipe Vegetarian”, “image”: [], “author”: {“@type”: “Organization”, “name”: “GluttonLv”}, “description”: “A hearty and nutritious vegetarian 15 bean soup slow cooked to perfection. Packed with protein and fiber, this soup is perfect for a cozy meal.”, “prepTime”: “PT15M”, “cookTime”: “PT8H”, “totalTime”: “PT8H15M”, “recipeYield”: “8 servings”, “recipeIngredient”: [“1 lb 15-bean mix, rinsed and sorted”, “1 large onion, chopped”, “3 cloves garlic, minced”, “2 carrots, diced”, “2 celery stalks, diced”, “1 can (14.5 oz) diced tomatoes”, “6 cups vegetable broth”, “1 tsp smoked paprika”, “1 tsp dried thyme”, “1 bay leaf”, “Salt and pepper to taste”, “2 tbsp olive oil”], “recipeInstructions”: [{“@type”: “HowToStep”, “text”: “Rinse and sort the 15-bean mix.”}, {“@type”: “HowToStep”, “text”: “Add beans, onion, garlic, carrots, celery, diced tomatoes, and vegetable broth to the slow cooker.”}, {“@type”: “HowToStep”, “text”: “Stir in smoked paprika, thyme, bay leaf, salt, and pepper.”}, {“@type”: “HowToStep”, “text”: “Drizzle olive oil over the mixture.”}, {“@type”: “HowToStep”, “text”: “Cover and cook on low for 8 hours.”}, {“@type”: “HowToStep”, “text”: “Remove bay leaf before serving.”}, {“@type”: “HowToStep”, “text”: “Adjust seasoning if needed and serve warm.”}], “nutrition”: {“calories”: “250 kcal”, “proteinContent”: “15 g”, “fatContent”: “5 g”, “carbohydrateContent”: “40 g”}}