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.
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.
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.
Serve it with a green salad and/or some good crusty bread for a delicious, hearty meal on the cheap.
- 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)
- The night before, soak the soup mix in a bowl of cold water. The next morning, rinse and drain the soup mix.
- 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.)
- 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.)
- Once it’s done, stir in the thyme. Taste and add additional salt and pepper as desired.
- Serve with fresh lemon wedges to squeeze on top, if desired.
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.
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 
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 :)
All of those flavors and so simple – and, as you said, budget friendly. This soup looks like a wonderful way to welcome fall.