15 Bean Soup Recipe for Crock Pot
User Reviews
5
15 Bean Soup Recipe for Crock Pot
Description
The 15 Bean Soup Recipe for Crock Pot brings together a diverse mix of beans and pearl barley simmered in vegetable or meat stock. Starting with a sauté of aromatic vegetables in olive oil adds depth to the soup's base, infusing the broth with sweetness and savory notes. Slow cooking the soup on low for up to 24 hours softens the beans thoroughly, creating a rich, thick consistency where all the bean varieties meld their distinct flavors.
The final soup is richly textured with tender beans complemented by the occasional bite of barley and vegetables, making it satisfying and nourishing. Seasoned simply with salt and pepper, it allows the ingredients to shine naturally. Serving it alongside crusty bread balances the hearty soup with a crunchy element.
For convenience, the vegetable sautée step can be skipped by adding ingredients directly to the cooker. This soup is ideal for meal prepping as it improves in flavor over time and can be reheated easily.
Ingredients
- 2 cloves garlic minced
- 2 talks celery chopped
- 2 medium carrot sliced
- 1 large onion diced
- 1 ½ Tbsp olive oil extra virgin
- 20 oz 15 bean soup package (or your own mixture of beans)
- ¾ cup pearl barley (omit for gluten-free)
- 8 cups vegetable stock or beef stock, or water plus chicken or beef Better than Bouillon
- ½ tsp salt to taste
- ⅛ tsp black pepper to taste
Instructions
- Rinse all the beans and barley; set aside.
- Saute the garlic, celery, carrots, and onion in the olive oil for about 5 minutes, then put into a slow cooker, followed by the remaining ingredients.
- Cook in slow cooker on low setting for about 24 hours or a higher setting for less time, until the beans are ready. Check for seasoning and add salt and/or pepper if desired.
- Serve with crusty bread.
Notes
- The initial sauté of vegetables enhances flavor but can be omitted by adding all ingredients directly to the slow cooker for a quicker prep.
- Use vegetable, beef, or chicken stock according to preference to vary the depth of flavor.
- Omitting pearl barley makes the recipe gluten-free.
- Long slow cooking tenderizes all beans and allows flavors to fully develop.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6bowls
Amount Per Serving
Calories 289 kcal
% Daily Value*
| Serving | 1 bowl | |
| Calories | 289kcal | 14% |
| Carbohydrates | 53g | 18% |
| Protein | 11g | 22% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Sodium | 1475mg | 61% |
| Potassium | 578mg | 12% |
| Fiber | 15g | 60% |
| Sugar | 5g | 10% |
| Vitamin A | 4130IU | 83% |
| Vitamin C | 5mg | 6% |
| Calcium | 92mg | 9% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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