VEGETARIAN, CROCK POT ROMANIAN BEAN SOUP
Make and share this Vegetarian, Crock Pot Romanian Bean Soup recipe from Food.com.
Provided by Dancer
Categories Beans
Time P1DT15m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Soak lima beans in cold water overnight.
- Drain the lima beans and rinse in several changes of water to float away as many loosened shells as possible.
- Place beans in crock pot with 8 cups fresh water, the chopped onion, carrot, garlic and bouillon cube.
- Cover tightly and cook 18 to 24 hours, until beans are very tender.
- Remove from heat and let cool a little.
- In the meantime, heat the butter in a skillet and saute the finely diced onion until it is very brown.
- Ladle a small amount of soup at a time into blender or bowl of a food processor and puree until all soup is pureed.
- Return to pot and stir in browned onions.
- Taste for seasoning and add salt and pepper to taste.
SLOW COOKER VEGETABLE BEAN SOUP
Kitchen staples and canned goods help me get this heartwarming soup on the table with very little preparation. Feel free to change the ingredients according to your tastes by adding a few of your favorite vegetables, or swap out some of the beans with the variety you like best.-Belinda Moran, Woodbury, Tennessee
Provided by Taste of Home
Categories Lunch
Time 6h30m
Yield 7 servings.
Number Of Ingredients 19
Steps:
- In a 5-qt. slow cooker, combine all ingredients. Cover and cook on low for 6-8 hours or until vegetables are tender. Discard bay leaves before serving.
Nutrition Facts : Calories 268 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1296mg sodium, Carbohydrate 49g carbohydrate (11g sugars, Fiber 14g fiber), Protein 13g protein.
CROCK POT VEGETARIAN BEAN SOUP RECIPE
Crock Pot Vegetarian Bean Soup Recipe is packed full of the delicious flavors of your favorite canned vegetables and canned beans.Serve it on a cold winter night for a warming and filling slow cooker soup recipe the family will love.
Provided by Easy Crock Pot Recipe
Categories Main Course
Time 4h10m
Number Of Ingredients 13
Steps:
- Place all of the ingredients except the spinach in a (affiliate link) 4 quart or 6 quart crock pot slow cooker.
- Cover and cook on high 8 hours or low 4 hours.
- Add the spinach leaves 10 minutes before serving.
- Make 6-8 servings.
Nutrition Facts : Calories 192 calories, Carbohydrate 37 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 1 grams fat, Fiber 10 grams fiber, Protein 11 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1 Bowl, Sodium 772 grams sodium, Sugar 6 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 1 grams unsaturated fat
BLOCKBUSTER VEGETARIAN CROCK POT BLACK BEAN SOUP
This soup is really yummy and healthy too! This makes a main dish accompanied by tortillas, or crusty french bread and a nice salad!Caribbean, Cuban, Mexican and Spanish influences! It really is best if the beans are soaked overnight.And depending on your cooker, the soup might need to be cooked longer.
Provided by Sharon123
Categories Black Beans
Time 6h
Yield 10 serving(s)
Number Of Ingredients 20
Steps:
- Soak beans overnight in water to cover.
- If you don't soak the beans overnight:.
- In a large pot over medium heat, place the beans in three times their volume of water.
- Bring to a boil and let boil 10 minutes.
- Cover, remove from heat and let stand 1 hour.
- Drain and rinse.
- In a crock pot, combine soaked beans and 1 1/2 quarts fresh water.
- Cook for 3-7 hours on high, depending on how hot your cooker gets.
- Stir in carrot, celery, onion, garlic, bell pepper, jalapeno, lentils and tomatoes.
- Season with chili powder, cumin, oregano, black pepper, red wine vinegar and salt.
- Cook on low, 2 to 3 hours.
- Stir the rice into the crock pot in the last 20 minutes of cooking (if using brown rice add the last 1 hour).
- Puree half the soup with a blender or food processor, then pour back into the pot before serving.
- Serve with lime wedges, sour cream, and cilantro.
- Enjoy!
Nutrition Facts : Calories 234.5, Fat 1.3, SaturatedFat 0.3, Sodium 745.4, Carbohydrate 45.2, Fiber 10.2, Sugar 5, Protein 12.5
CROCK POT BLACK BEAN AND BROWN RICE SOUP
With black beans and brown rice, this hearty, thick, and delicious meal-in-a-bowl makes the perfect weeknight dinner.
Provided by Kare for Kitchen Treaty
Time 8h20m
Number Of Ingredients 17
Steps:
- Add three cans of black beans to a 3-quart or larger Crock Pot.
- Add the olive oil to a large saute pan over medium heat. Add onion and carrots; saute for about five minutes until the onion softens and begins to turn transluscent. Add jalapeno pepper, garlic, chili powder, cumin, oregano, salt, and pepper and saute, stirring, for another minute. Add tomato paste, vegetable broth, and Tabasco sauce, stirring until tomato paste is dissolved. Pour into Crock Pot over beans.
- Cook on low 6 - 8 hours.
- Remove cover and allow to cool a bit, until safe to handle. Using an immersion blender or working in batches with a blender, puree soup. Return soup to the Crock Pot and add the last can of beans and the rice. Cook on medium for another half hour.
- Taste and adjust seasonings if desired - add more salt and pepper if you like, a little more Tabasco if you want.
- Scoop into individual bowls and squeeze a lime wedge over the top of each. Add toppings if desired.
- Keeps refrigerated in an airtight container for three or four days. The soup can thicken over time, so thin with additional vegetable broth before serving leftovers, if desired.
VEGETARIAN 15-BEAN SOUP
A hearty, vegetarian soup perfect for warming the belly on a rainy day. My first foray into making a completely vegetarian soup, and I can say I didn't miss the meat component at all! Goes great with a crusty bread. Good for a large gathering of people or for plenty of leftovers! My original recipe yields a large pot of soup, so I always share with my parents and still have plenty left over for lunch or dinner the next day. Please note it is important to add salt with or before the beans so that the beans can absorb some of the salt, otherwise they can taste a little bland. The soup gets better with a little time and tastes awesome the next day.
Provided by tamara
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas
Time 10h5m
Yield 20
Number Of Ingredients 14
Steps:
- Place beans in a large container and cover with several inches of cool water; let stand 8 hours to overnight. Drain and rinse.
- Heat olive oil in a stockpot over medium heat; cook and stir onion until golden brown, 15 to 20 minutes. Add carrots, mushrooms, celery, kale, chard, and garlic; cook and stir until carrots and mushrooms are slightly tender, 5 to 10 minutes.
- Pour broth over vegetable mixture and bring to a boil; reduce heat and add bay leaves, rosemary, basil, salt, and pepper. Add beans and simmer soup until beans are softened, 1 1/2 to 2 hours.
Nutrition Facts : Calories 159 calories, Carbohydrate 25.9 g, Fat 2.3 g, Fiber 9.9 g, Protein 8.6 g, SaturatedFat 0.2 g, Sodium 401.3 mg, Sugar 5.3 g
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