This multi-bean vegetable soup makes a hearty and delicious meal. (My children just told me this is their new favorite soup 🙂 ) It’s a great way to use up any dried beans you have in your cupboard…especially if you have a little of this bean and a little of that bean. Just put it the crock pot and let it simmer all day, it will fill your house with wonderful smells, and by dinner-time you will be sooo hungry for this soup. This soup contains no meat, though feel free to add some cooked sliced grass-fed beef sausage if you wish. If you don’t have a crock-pot, you can still make this soup…simply follow the instructions at the end of this recipe. This soup is great with Texas Skillet Bread* or Homemade Spelt Biscuits.
- 2 cups (1 pound) mixed dried beans (my mix has black beans, red beans, navy beans, cranberry beans, lentils, split peas and sometimes barley)
- 8 cups filtered water + 3 cubes Rapunzel Vegetable Bouillon with Sea Salt & Herbs
(or omit the bullion and use 8 cups chicken broth or homemade vegetable broth)
- 3 Tablespoons tomato paste
- 1 large onion, chopped (1 cup)
- 2 to 3 stalks celery, chopped (1 cup)
- 2 medium carrots, chopped (1 cup)
- 1 red or green bell pepper, chopped
- 1 teaspoon garlic, minced
- 1/2 teaspoon dried thyme
- 2 small bay leaves
- 2 cans (14.5 ounces each) diced tomatoes, undrained
- 1 teaspoon sea salt, or more to taste
- 1/2 teaspoon pepper, or more to taste
- cayenne pepper, to taste (optional)
Soaking Beans Overnight: Rinse and sort beans, place in a 5 to 6-quart crock pot (slow cooker) and cover with plenty of water. Cover with lid and allow to soak overnight.
When beans have soaked overnight, drain off and discard soaking water; add all ingredients except salt, pepper, cayenne, and canned tomatoes.
Give a good stir, cover with lid and cook on low for 8 to 10 hours.
Stir in canned tomatoes, increasing heat to high and cook for about 15 minutes more until hot. Season to taste with salt, pepper, and cayenne (if using).
Serves 12.
*Sugar-Free / Grain-Free (with the omission of carrots & barley)
No Crock-Pot, No Problem
Soak beans overnight in a large stock pot with plenty of water to cover.
After the overnight soaking, drain off and discard soaking water; add all ingredients except salt, pepper, cayenne, and canned tomatoes.
Bring to a boil, reduce heat, cover and allow to simmer for 2 to 2 1/2 hours until the beans are tender.
Stir in canned tomatoes, cooking for 5 to 10 minutes more until heated through. Season to taste with salt, pepper, and cayenne (if using).
~Part of Pennywise Platter Thursday @The Nourishing Gourmet.