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Home » Type » Soups » Slow Cooker Mixed Bean Vegetable Soup {Vegan}

Slow Cooker Mixed Bean Vegetable Soup {Vegan}

October 14, 2014 by Faith 6 Comments

Slow Cooker Mixed Bean Vegetable Soup

For me, the opportunity to get to know my blog readers is one of the things I enjoy most about blogging. I love meeting and getting to know people (even if it is just via email) from all walks of life living in all areas of the world.

And I really love it when you guys email me (and/or message me, tweet me, or leave a comment for me) with a request.

Soup Mix

I don’t know what it is, but in the last month or so I’ve been getting more and more emails asking for budget-friendly recipes. One woman in particular was really cute about her request, asking for something that her teenage granddaughter “could afford to make and would be able to cook”.

So, budget-friendly, easy to make, and of course healthy because it’s going to nourish our loved ones. I can handle that. ;)

I started thinking about it and I remembered promising that I want to share more slow cooker recipes. And then beans came to mind because they’re a win-win ingredient: both budget-friendly and healthy.

Slow Cooker Mixed Bean Vegetable Soup 2

I used Pereg Soup Mix in this recipe, which is convenient because it includes a medley of ingredients and alleviates the need to buy a bunch of different components. I kept the veggies simple with onion, carrot, and garlic, but you could customize it however you fancy (I think sweet potato and/or kale would be particularly lovely here). Fresh thyme added at the end of cooking brightens the flavor immensely, and a squeeze of fresh lemon juice at the table – although it is just optional – IMHO takes it to a whole new level.

Soup Mix 2

Serve it with a green salad and/or some good crusty bread for a delicious, hearty meal on the cheap.

Slow Cooker Mixed Bean Vegetable Soup 3

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Slow Cooker Mixed Bean Vegetable Soup {Vegan}
Prep time:  10 mins
Total time:  10 mins
Yield: About 6 servings
 
Ingredients
  • 1½ cups (300 g) bean and grain soup mix (I used Pereg)
  • 1 large onion, chopped
  • 4 medium carrots, scrubbed and chopped
  • 4 large cloves garlic, minced
  • 7 cups (1.7 L) low-sodium vegetable stock
  • Salt and black pepper
  • 1 tablespoon minced fresh thyme
  • Fresh lemon wedges, for squeezing on top (optional)
Instructions
  1. The night before, soak the soup mix in a bowl of cold water. The next morning, rinse and drain the soup mix.
  2. Add all ingredients except the thyme and lemon wedges to a slow cooker and give it a stir. (I start with about ½ teaspoon salt and ¼ teaspoon black pepper and add more later if needed.)
  3. Cover and cook on HIGH heat for 4 to 5 hours; do not open the lid until you check to see if it’s done at the 4 hour mark. (Or cook on LOW heat for 6 to 8 hours, checking it at the 6 hour mark.)
  4. Once it’s done, stir in the thyme. Taste and add additional salt and pepper as desired.
  5. Serve with fresh lemon wedges to squeeze on top, if desired.
3.5.3251

Disclosure: I received the soup mix that I used in this recipe for free from Pereg. I did not receive compensation for this post and I was under no obligation to review the product; as always, opinions stated are my own.

Filed Under: Slow Cooker, Soups, Vegan Tagged: Beans, Crockpot, Grains, Legumes, Meatless Meals, Pereg Soup Mix, Recipes, Slow Cooker, Soup, Vegan, Vegetables, Vegetarian

Comments

  1. Ksenia @ At the Immigrant's Table says

    October 14, 2014 at 11:42 pm

    Slow cooker recipes figure prominently into my winter routine (in fact, I just made my first SC soup today). Also, I wanted to tell you that I have just nominated you for a Liebster Award on my site! You’re not obligated to follow it, but I wanted to express my appreciation for your work :)

    Reply
  2. Marissa | Pinch and Swirl says

    October 14, 2014 at 11:25 am

    All of those flavors and so simple – and, as you said, budget friendly. This soup looks like a wonderful way to welcome fall.

    Reply

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Hello and welcome to An Edible Mosaic! This is my recipe collection of international favorites and updated American classics with an emphasis on seasonal dishes. Here you’ll find a focus on real foods that sustain body and mind, bring people together, and make a house a home.

 

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I’m Faith Gorsky, the writer, cook, and photographer behind An Edible Mosaic. My goal is to inspire you to get in the kitchen and try something new! Feel free to email me with questions or comments.

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affiliate disclosure

An Edible Mosaic is monetized in part though affiliate links, and as an Amazon Associate I earn from qualifying purchases. This means that if you click on an affiliate link and/or purchase an item after clicking on an affiliate link, I may receive a percentage of the sales price. I only recommend products that I love and use. To learn more, please read my Privacy Policy.

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