Bean Soup 1.jpg

Vegan 16-Bean Soup

 

3.75 from 8 votes
Bean Soup 1.jpg
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Vegan 16-Bean Soup

Prep Time1 hr 30 mins
Cook Time10 hrs
Total Time11 hrs 30 mins
Course: Main Course
Servings: 8
Calories: 24kcal
Author: Gluten Free & More

Ingredients

  • 1 16-ounce package 16-bean soup mix soaked overnight and drained
  • 1 14.5-ounce can Italian-style stewed tomatoes undrained
  • 1 onion peeled and diced
  • 6 garlic cloves chopped
  • 1 tablespoon ground cumin
  • 2 teaspoons kosher salt
  • 1 teaspoon ground black pepper
  • 2 bay leaves
  • 8 cups vegetable broth

Instructions

  • Use a 6-quart slow cooker. Discard the flavor packet that might be in the package of beans. Soak beans overnight and drain. If you don’t have time to soak overnight, you may do a quick-soak method by bringing the beans to a boil in water in a large stock pot. Boil rapidly for 10 minutes then remove from heat and cover. Let the beans sit in the hot water for 1 hour, then drain, and use as directed.
  • Place the drained beans into your slow cooker insert and add the tomatoes, onion, garlic, and dried spices. Toss in the whole bay leaves and stir in the broth. Cover and cook on low for 8-10 hours or until the beans are bitetender. If you live in a high altitude, your beans will take longer to soften.

Nutrition

Nutrition Facts
Vegan 16-Bean Soup
Amount Per Serving
Calories 24
% Daily Value*
Sodium 1523mg63%
Potassium 42mg1%
Carbohydrates 5g2%
Sugar 2g2%
Vitamin A 510IU10%
Vitamin C 1.7mg2%
Calcium 14mg1%
Iron 0.6mg3%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimer: All nutrition facts on Gluten Free & More are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
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Tags: Beans Dairy Free Holiday Magazine Slow Cooker Stephanie O'Dea
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