Vegetarian Slow Cooker 15 Bean Soup Recipe

If you're a fan of hearty soups that are loaded with plant-based protein, then you're in for a treat with this delicious slow cooker 15 bean soup recipe. Packed with protein, fiber, and rich flavors, this soup is made with a colorful blend of 15 different types of beans that create a satisfying and filling dish. Wellness coach and recipe developer Miriam Hahn brings us this recipe and says, "Soups are one of my favorite meal prep staples. I typically make a big pot of soup every Sunday to have throughout the week for lunches or dinners." After following this recipe, you may be inclined to pick up a similar weekly routine to Hahn's.

The slow cooker makes it extra easy because you can just throw everything in and go about your business. Plus, you can easily swap out/in vegetables depending on what you have on hand, so this recipe also provides a great way to clean out that produce drawer. So, grab your slow cooker and let's get started on this scrumptious soup journey.

To make this recipe, we'll need a few produce items, some dry goods, and lots of spices. In the produce aisle (or your fridge) grab an onion, celery, carrots, garlic, and spinach. "I like to use the pre-washed baby spinach in a box for this. The stems are minimal, and it keeps the prep time down," Hahn shares. Then get a package of 15-bean mix, vegetable broth, and fire roasted tomatoes. We'll also be using a small amount of filtered water. "If you can only find a 13-bean mix, that will be fine — it's still a lot of beans!" Hahn remarks. Then hit up your spice cabinet for bay leaves, oregano, salt, thyme, red pepper flakes, and pepper.

This is a very low maintenance recipe but there is still some chopping involved. Dice up the onion and chop the celery and carrots. Then mince the garlic or use a garlic press to crush it. Since beans can be a little dirty, put them in a colander and give them a good rinse under some cold water. No need to soak the beans in water — they'll soak plenty in the slow cooker.

Now that the heavy lifting is done, start adding the prepped ingredients to the slow cooker. Put the onion, celery, carrots, garlic, bean mix, broth, water, fire-roasted tomatoes, bay leaves, oregano, salt, thyme, red pepper flakes, and pepper into a slow cooker (essentially, everything but the spinach). Stir well and put the lid on. Turn the dial to high and cook for 4 hours or cook on low for 7-8 hours. "If you are using the high setting it won't be long before you see some bubbling under the lid and delicious smells will start filling your kitchen," Hahn remarks.

When the time is up, open the lid and test the beans to make sure they are done. If so, go ahead and remove the bay leaves and add the spinach. Stir to blend it into the soup and let it cook for about 15 more minutes. Then the 15 bean soup is ready to serve. The soup pairs well with some French bread or a simple salad, and leftovers will last well in the fridge for up to five days.