Slow Cooker Fifteen Bean and Vegetable Soup (Crock Pot Recipe)(Meatless Monday)
 
 
A variety of fifteen different beans and a bounty of fresh vegetables simmers all day in a slow cooker for the most wonderful soup that will warm you from the inside out.
Author:
Recipe type: Entree, Soup
Serves: 6 quarts
Ingredients
  • 1 pound beans, rinsed, sorted and drained, then pre-soaked.
  • 8-10 cups water
  • 1 cup diced onion
  • 1 cup diced celery
  • 1 cup sliced carrot
  • 1 cup sliced parsnips
  • 1 cup diced turnips
  • 3 cups diced cabbage
  • 1 cup sliced yellow squash
  • 1 cup sliced zucchini
  • 1 1/2 tablespoons Italian herb blend
  • 2 teaspoons garlic powder (NOT garlic salt)
  • ADDED AFTER THE BEANS ARE SOFT:
  • 1 - 28 ounce can diced tomatoes
  • 1/2 - 1 tablespoon Cajun Seasoning Blend (depending on the heat you want)
  • 1 cup cut green beans
  • 1 cup sliced okra
  • 1 cup kernel corn
  • salt and ground black pepper, to taste
Instructions
  1. Place the pre-soaked and drained beans into the slow cooker.
  2. Add 8 cups of water, onion, celery, carrot, parsnips, turnips, cabbage, yellow squash and zucchini, Italian herb blend and garlic powder (NOT garlic salt).
  3. Cover and cook on low for 8 hours, or on high for 4 hours.
  4. At this point, add the diced tomatoes, Cajun seasoning, green beans, okra, corn and salt and ground black pepper, to taste.
  5. Reduce to warm and simmer for about 20 minutes more.
  6. Serve hot in bowls.
Recipe by The Saucy Southerner at http://www.thesaucysoutherner.com/slow-cooker-fifteen-bean-and-vegetable-soup-crock-pot-recipemeatless-monday/