Multi-Bean Soup

12 Comments

When I tried to make this bean soup a few weeks ago, I mentioned it was lacking in the flavor department.  That is when Meredith of Vegetarian Nation came to the rescue! She is a SHK reader and a dietitian.  Upon sending me this recipe, I tried it right away.  My kids loved it (with a side of corn bread…they also like tortilla chips to dig up the beans) .  They thought it was chili, which helped.  Being familiar with a food, usually equals less complaining.

So, here it is:

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Multi-Bean Soup

  • 5 cans chicken or vegetable broth
  • 1 pkg (20 oz) 15 bean soup mix, sorted and rinsed
  • 4 large carrots, chopped
  • 3 large celery stalks, chopped
  • 1 large onion, chopped finely
  • 2 tbsp tomato paste
  • 1 tsp salt
  • 1 tsp Italian seasoning
  • ½ tsp pepper
  • 1 can (28 oz) crushed tomatoes, undrained (original recipe called for a 15 oz can, but i always use the big can instead)
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Mix all ingredients except crushed tomatoes in 5-6 qt crockpot.  Cover and cook on low for about 8 hours, or until beans are tender.  Stir in tomatoes and cover and cook on high heat about 15 minutes or until hot.

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I love that:

  • Its a crockpot recipe!
  • That my kids liked it
  • That it made delicious lunch leftovers!

 

Post Edit: Exactly 2 years later, I made this again. (October 25, 2011). I think my new picture looks much more appetizing!

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12 Comments

Have you ever tried the nasty bean soup mix they have at the cannery? Do you think it would be good with this recipe? I can’t ever make it taste good, and I have 2 big cans of it.

Eliece asked me the same question! I’m not sure what is the bean soup mix from the cannery. I’ll have to go get myself some and experiment with it.

Do you pre-soak the beans before cooking?
Some people mention that the beans are tough after cooking if they’re not soaked first.