Loaded Vegetable Bean Soup

I know I've been posting a lot of slow cooker recipes lately, but it's that time of year when I work more late shifts. The slow cooker makes having a nutritious dinner, like Loaded Vegetable Bean Soup, when I get home possible. It also limits the amount of nights when we resort to take out. I don't know about you, but this time of the year just becomes incredibly hectic no matter how well I try to plan.

The prep for this recipe is simply chopping a lot of vegetables. Then, all you have to do is add everything to your slow cooker and cook on low for eight hours. I used my usual trick and prepped everything the day before and simply stored the insert in the fridge until I was ready to cook the soup the next day.

A few notes about the vegetables in this recipe. First, I used Teeny Tiny Potatoes from Trader Joe's, but you could just as easily use Yukon Gold cut into bite-sized pieces. Also, I used rainbow carrots (because I just love the colors), but you can use any variety of carrots. Finally, I always peel and chop my broccoli stems when I am prepping broccoli florets. The stems freeze fine and make a fantastic addition to soups and stews. I used the stems that I had frozen, but you can definitely use fresh.

To begin, chop the potatoes, carrots, broccoli stems, and leeks into bite size pieces, and place in the slow cooker.(While I was chopping veggies, I baked four strips of bacon to add for flavor. If keeping your soup vegetarian, simply omit.) Drain and rinse the white kidney beans and black beans, and add those along with the undrained can of diced tomatoes.

Finally, add the vegetable stock, seasonings, and bacon to the slow cooker. Give everything a good stir, then cover. Turn the slow cooker to low, and cook for eight hours. You won't believe how good your house will smell when you get home.

Loaded Vegetable Bean Soup is a fantastic recipe to include as part of your meal prep. We ate it for dinner on Monday night, and both of us took leftovers to work multiple times during the week for lunch. It also freezes well to have on hand for easy to reheat meals. What's your favorite soup to make in your slow cooker?

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Black Bean and Lentil Soup

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Loaded Vegetable Bean Soup

Yield: 8

Prep Time: 30 minutes

Cook Time: 8 hours

Total Time: 8 hours 30 minutes

Loaded Vegetable Bean Soup is a dish that you will want to add to your meal prep rotation. It's hearty enough to pair with a side salad for dinner and a perfect lunch to take to reheat at work.

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Ingredients

• 10 cups vegetable stock
• 2 cups carrots, chopped
• 2 leeks, chopped
• 3 cups broccoli stems, chopped
• ½ pound potatoes (I used teeny tiny potatoes.)
• 1 can diced tomatoes
• 1 can black beans, drained and rinsed
• 2 cans white kidney beans, drained and rinsed
• 3 tablespoons fresh sage, chopped (or 3 teaspoons dried)
• 2 teaspoons dried thyme
• 2 teaspoons black pepper
• 2 teaspoons Himalayan pink salt
• 3 teaspoons minced garlic
• 1 teaspoon celery seed
• 4 slices bacon (Omit for vegetarian.)

Instructions

1. To begin, chop the potatoes, carrots, broccoli stems, and leeks into bite size pieces, and place in the slow cooker.
2. While chopping the veggies, cook 4 slices bacon to chop and add to the soup. (Omit if vegetarian.)
3. Drain and rinse the white kidney beans and black beans, and add those along with the undrained can of diced tomatoes.
4. Finally, add the vegetable stock, seasonings, and bacon to the slow cooker. Give everything a good stir, then cover. Turn the slow cooker to low, and cook for eight hours.

Notes

• A few notes about the vegetables in this recipe. First, I used Teeny Tiny Potatoes from Trader Joe's, but you could just as easily use Yukon Gold cut into bite-sized pieces.
• Also, I used rainbow carrots (because I just love the colors), but you can use any variety of carrots.
• Finally, I always peel and chop my broccoli stems when I am prepping broccoli florets. The stems freeze fine and make a fantastic addition to soups and stews. I used the stems that I had frozen, but you can definitely use fresh.

Nutrition Information

Yield 8 Serving Size 1
Amount Per Serving Calories 252Total Fat 4gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 2gCholesterol 6mgSodium 1674mgCarbohydrates 43gFiber 12gSugar 8gProtein 14g

Note: Nutritional information is an approximation. Different brands and/or quantities will change the nutrition profile.

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