Multi-Bean & Vegetable Soup *

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.

Please Note: This post may contain sponsor, affiliate, and/or referral links.

Disclaimer: The information in this post is meant for educational purposes only. It is not intended as a substitute for professional medical advice. None of the opinions are meant to diagnose or treat any disease or illness. You should always consult your healthcare provider.


  1. Jasa Konsultan Manajemen Bisnis says

    Thanks for finally writing about >Multi-Bean & Vegetable
    Soup * — Cooking God’s Way <Loved it!

  2. Kelly Stone says

    I must agree with your kids. This is a new favorite for us too!

  3. Kim Gremminger says

    This was wonderful!!! I made the vegetable broth recipe and used it in the soup! Thank you so much!

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