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
- 20-ounce package of 12-bean or 15-bean dried bean medley
- 4 cups chicken broth*
- 2 cups vegetable broth*
- ½ of a 10-ounce package of matchstick carrots (or 1 cup thinly sliced)
- ¾ cup chopped onion
- ¾ cup chopped celery
- ½ cup diced bell pepper
- 1-2 cloves garlic, minced
- ½ teaspoon cajun seasoning blend**
- (½ teaspoon salt, optional)
- 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).
