Slow Cooker Vegetable Bean Soup

Author: Canadian Living

Mint and turmeric add a unique flair to this minestrone-esque soup.

  • Portion size 6 servings
  • Credits : Canadian Living New Slow Cooker Classics

Ingredients

  • 3 ribs celery diced
  • 2 carrots diced
  • 1 onion diced
  • 3 cloves garlic minced
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried mint
  • 1/4 teaspoon ground turmeric
  • 1 can whole tomatoes
  • 4 cups water
  • 2 tablespoons tomato paste
  • 1 can mixed beans
  • 1/2 cup dried green lentils
  • 2 tablespoons chopped fresh parsley
  • 1/2 cup small shell pasta

Method

In slow cooker, combine celery, carrots, onion, garlic, salt, mint and turmeric. Stir in tomatoes, water and tomato paste.

Cover and cook on low until vegetables are tender, 6 to 8 hours. Using potato masher, mash tomatoes until well broken up.

Stir in mixed beans and lentils; cook, covered, on high until lentils are tender, 30 to 40 minutes. Stir in parsley.

Meanwhile, in pot of boiling salted water, cook pasta until tender, about 10 minutes. Divide among soup bowls. Top with soup.

Nutritional facts Makes 6 servings. Per serving: about

  • Sodium 753 mg
  • Protein 13 g
  • Calories 234.0
  • Total fat 1 g
  • Potassium 1033 mg
  • Cholesterol 0 mg
  • Saturated fat trace
  • Total carbohydrate 45 g

%RDI

  • Iron 34.0
  • Fibre 0.0
  • Folate 55.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 10.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 47.0
  • Vitamin C 40.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Slow Cooker Vegetable Bean Soup

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