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Slow Cooker 15 Bean Soup
8 h 20 minServes 8Nutri-Score A€
A
8 h 20 min
8 h 20 minSlow Cooker 15 Bean Soup
what you need
Ingredients
15 bean soup mix (rinsed, seasoning packet reserved)Pantry450 g
onion (diced)Produce1 piece
carrots (peeled and diced)Produce2 pieces
celery stalks (diced)Produce2 pieces
garlic (minced)Produce3 pieces- diced tomatoes (canned, with juices)Pantry400 g
smoked sausage (sliced)Meat300 g- vegetable brothPantry1.8 litres
olive oilPantry15 ml
smoked paprikaSpices5 g
dried thymeSpices2 g- bay leafSpices1 piece
saltSpices6 g
black pepper (ground)Spices2 g- lemon juice (freshly squeezed)Produce15 ml
per serving
Nutrition
294kcal
- Carbs
- 38 g
- Proteins
- 16 g
- Fat
- 9 g
what you’ll use
Tools
Slow cooker
Frying pan
Colander
Ladle
step by step
Method
- Step 1
Rinse and soak the beans
- Rinse the bean mix under cold water and pick out any debris.
- Soak the beans in plenty of water overnight, then drain.
- Step 2
Brown the sausage and vegetables
- Heat the olive oil in a frying pan and brown the sliced sausage.
- Add the onion, carrots, celery and garlic and cook until softened.
- Step 3
Load the slow cooker
- Add the drained beans, sausage and vegetables, diced tomatoes, broth, smoked paprika, thyme and bay leaf to the slow cooker.
- Stir to combine and cover with the lid.
- Step 4
Cook low and slow
- Cook on low until the beans are completely tender.
- Stir in the reserved seasoning packet during the last 30 minutes.
- Step 5
Season and serve
- Remove the bay leaf, then season with salt, pepper and lemon juice.
- Ladle into bowls and serve with cornbread.
most cooked first