Slow Cooker Autumn Bean Soup

As the crisp air of autumn settles in, there's something undeniably comforting about a steaming bowl of soup. The season invites us to slow down, gather with loved ones, and indulge in meals that nourish both body and spirit. Among the plethora of comforting soups available, the Cozy Harvest Bean Soup stands out as a delightful, plant-based dish that encapsulates the essence of the harvest. This hearty soup is perfect for those chilly days when you crave warmth and sustenance, providing not only comfort but also a wealth of nutrition.

Warm up this autumn with Cozy Harvest Bean Soup, a delicious and nourishing recipe perfect for chilly days. This heartwarming dish features a blend of dried navy and pinto beans, vibrant seasonal vegetables, and aromatic spices that create a rich flavor experience. Packed with nutrients, this plant-based soup is easy to make in a slow cooker, allowing flavors to meld beautifully. Gather your loved ones and enjoy a comforting meal that celebrates the essence of fall.

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Ingredients

1 cup dried navy beans

1 cup dried pinto beans

1 medium onion, finely chopped

2 cloves garlic, minced

2 medium carrots, diced

2 medium celery stalks, diced

1 medium sweet potato, peeled and cubed

1 cup butternut squash, peeled and cubed

4 cups vegetable broth

1 can (15 oz) diced tomatoes, undrained

2 teaspoons dried thyme

1 teaspoon smoked paprika

1 teaspoon ground cumin

Salt and black pepper, to taste

2 tablespoons olive oil

2 cups fresh kale, chopped (optional, for garnish)

Fresh parsley, chopped (for garnish)

Instructions

Prepare the Beans: Rinse the dried navy and pinto beans under cold water. In a large bowl, cover the beans with water, and let them soak overnight. Drain and rinse before using.

Sauté Vegetables: In a skillet over medium heat, add olive oil. Once hot, add the chopped onion and garlic, sautéing until the onion becomes translucent, about 4-5 minutes.

Combine Ingredients: In your slow cooker, add the drained beans, sautéed onion and garlic, diced carrots, celery, sweet potato, butternut squash, vegetable broth, diced tomatoes, thyme, smoked paprika, and cumin. Stir well to combine.

Season: Sprinkle with salt and black pepper according to your taste preferences.

Slow Cook: Cover and cook on low for 6-8 hours or on high for 4-5 hours, until the beans and vegetables are tender.

Final Touch: If using kale, stir it in for the last 30 minutes of cooking. This adds a lovely color and boosts nutrition.

Serve: Once cooked, taste and adjust seasonings if necessary. Ladle the soup into bowls and garnish with fresh parsley before serving.

Enjoy: Serve warm with crusty bread for a cozy autumn meal!

Prep Time, Total Time, Servings: 15 minutes | 8 hours | 6-8 servings