This easy, make-ahead bean soup is perfect for a chilly day.
Contributed by: Meg O’Keefe | Clinical Dietician
Bean Medley Soup
Beans are a great source of colon-friendly fiber. Plus, eating more plant-based proteins is recommended for heart health, kidney health, and even navigating menopause.
Ingredients
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20-ounce package of 12-bean or 15-bean dried bean medley
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4 cups chicken broth*
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2 cups vegetable broth*
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½ of a 10-ounce package of matchstick carrots (or 1 cup thinly sliced)
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¾ cup chopped onion
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¾ cup chopped celery
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½ cup diced bell pepper
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1-2 cloves garlic, minced
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½ teaspoon cajun seasoning blend**
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(½ teaspoon salt, optional)
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1 can petite-diced tomatoes plus 1 cup water
Directions
- Rinse the dried beans thoroughly in a colander.
- Put the beans into a slow cooker along with all other ingredients except the tomatoes with water and the optional salt.
- Cook on LOW for 8 hours.
- Add the tomatoes and water. Add salt if using.
- Turn slow cooker to HIGH and cook for additional hour or until heated through.
- Serve with your favorite side salad.
Cook’s Notes
*Commercial broths can be very high in sodium. Check the broth package for sodium content before deciding whether to add salt.
** If you can’t find cajun seasoning blend, you can make your own with 1 teaspoon each of oregano, thyme and garlic powder, plus 3 teaspoons paprika, and ¾ teaspoon each of onion powder, black pepper, and cayenne (or less, depending on heat preference).
