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Slow Cooker Vegetable Bean Soup

Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings 6 servings
Calories 250
This hearty vegetable bean soup is perfect for a cozy meal. Packed with nutritious beans and vegetables, it's easy to make in a slow cooker.

Equipment

  • slow cooker
  • cutting board
  • knife
  • measuring cups
  • measuring spoons

Ingredients

Instructions 

  • In a slow cooker, combine the soaked kidney beans, black beans, onion, garlic, carrots, celery, bell pepper, zucchini, and diced tomatoes.
  • Pour in the vegetable broth and stir in the ground cumin, smoked paprika, oregano, salt, and black pepper.
  • Cover and cook on low for 8 hours or on high for 4 hours, until the beans are tender.
  • About 30 minutes before serving, stir in the chopped spinach and allow it to wilt.
  • Once done cooking, stir in the lime juice for added flavor.
  • Serve hot, garnished with fresh cilantro if desired.

Notes

Feel free to add other vegetables or spices according to your taste.
Calories: 250kcal
Cost: $15
Course: Soup
Cuisine: American
Keyword: vegetable soup