Description
A cozy, filling soup made with a medley of beans and lentils, perfect for chilly nights.
Ingredients
- 1 cup dried kidney beans
- 1 cup dried pinto beans
- 1 cup dried black beans
- 1 cup dried navy beans
- 1 cup dried great northern beans
- 1 cup dried chickpeas
- 1 cup brown or green lentils
- 1 large onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 1 can diced tomatoes
- 2 tablespoons tomato paste (optional)
- 1 tablespoon smoked paprika
- 1 teaspoon ground cumin
- 1 bay leaf
- 6 cups broth or water
- Salt and pepper to taste
- Squeeze of lemon or splash of vinegar
Instructions
- Rinse and sort the dried beans, removing any grit.
- Add the beans and lentils to the slow cooker.
- Stir in the chopped veggies, spices, and liquid.
- Cook on low for 8 to 9 hours, or until beans are tender.
- Finish with a squeeze of lemon or a splash of vinegar before serving.
- Adjust seasonings to taste before serving.
Notes
This soup is forgiving; feel free to customize with your preferred veggies and seasonings. Store in the fridge for 4-5 days or freeze for later.
- Prep Time: 15 minutes
- Cook Time: 540 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American