Description
A wholesome, nutrient-dense, and deeply comforting slow-cooked stew. Combining a diverse mix of dried beans with aromatic vegetables and fresh, leafy kale, this soup provides a perfect balance of fiber and plant-based protein. It is a hands-off, budget-friendly meal that is perfect for meal prepping and nourishing the body throughout a busy week.
Ingredients
1 package (20oz) 15-bean dried soup mix
1 large onion, diced
3 cloves garlic, minced
2 carrots, chopped
2 stalks celery, sliced
8 cups vegetable broth
1 tablespoon smoked paprika
1 teaspoon dried thyme
1 bay leaf
4 cups kale, chopped and stems removed
Salt and black pepper to taste
Instructions
Rinse the 15-bean soup mix thoroughly under cold water.
Place the rinsed beans, onion, garlic, carrots, celery, broth, paprika, thyme, and bay leaf into the slow cooker.
Stir well and cover with a lid.
Cook on low setting for 8 to 10 hours, or until beans are tender.
Stir in the chopped kale during the last 15 minutes of cooking until wilted.
Remove the bay leaf.
Season with salt and pepper to taste and serve warm.
Notes
Ensure you rinse the beans well and discard any shriveled pieces. If you prefer a thicker soup, mash a small portion of the beans against the side of the slow cooker before serving. You can add a splash of lemon juice at the end to brighten the flavors.
Nutrition
- Serving Size: 2 cups
- Calories: 285
- Sugar: 3g
- Sodium: 450mg
- Fat: 1.5g
- Saturated Fat: 0.2g
- Carbohydrates: 52g
- Fiber: 16g
- Protein: 15g
- Cholesterol: 0mg