Ingredients
Scale
- 1 pack (15 oz) mixed dried beans: A combination of beans adds variety and depth to the soup’s flavor.
- 1 large onion, chopped: Provides a subtle sweetness and aromatic base.
- 3 carrots, diced: Adds a touch of sweetness and vibrant color.
- 3 celery stalks, chopped: Contributes a mild, savory taste.
- 4 cloves garlic, minced: Enhances the soup with its pungent, aromatic flavor.
- 6 cups vegetable broth: Creates a rich and savory liquid base.
- 1 can (14 oz) diced tomatoes: Offers a tangy and slightly sweet element.
- 2 tsp cumin: Imparts a warm, earthy taste.
- 1 tsp smoked paprika: Adds a smoky depth to the soup.
- 1 bay leaf: Infuses the soup with a subtle, herbal flavor.
- Salt and pepper to taste: Enhances the overall flavor profile.
- Optional: Cooked sausage substitute (e.g., plant-based sausage): Adds a protein-rich, savory component for extra heartiness.
Instructions
- Rinse and sort the dried beans: Start by thoroughly rinsing the beans under cold water. Check for and remove any debris or damaged beans to ensure a clean, smooth soup texture.
- Combine all ingredients in the slow cooker: Add the beans, onion, carrots, celery, garlic, vegetable broth, diced tomatoes, cumin, smoked paprika, and bay leaf into the slow cooker.
- Cook the soup: Set your slow cooker to low heat and cook for 8 hours, or if you’re short on time, set it to high heat for 4 hours. This slow cooking process allows the flavors to meld beautifully.
- Add the sausage substitute (optional): If using, add the cooked sausage substitute 30 minutes before the cooking time is up. This will allow it to heat through and absorb some of the soup’s flavors.
- Finish and serve: Once cooking is complete, remove the bay leaf and season the soup with salt and pepper to taste. Serve hot and enjoy!
Nutrition
- Serving Size: one normal portion
- Calories: 180
- Fat: 1g
- Carbohydrates: 33g
- Fiber: 10g
- Protein: 12g