2 Bean Soup Crock Pot
Warm up your day with this hearty and flavorful 2 Bean Soup Crock Pot recipe, a comforting vegetarian meal that's as easy as it is nourishing. Packed with protein-rich black beans and kidney beans, along with wholesome vegetables like carrots, celery, and onion, this slow-cooked soup is brimming with vibrant flavors enhanced by aromatic spices like cumin, smoked paprika, and oregano. With just 15 minutes of prep, the crock pot does all the work, infusing every spoonful with rich, savory goodness over several hours. A splash of lemon juice and fresh parsley add a bright, zesty finish, while optional crusty bread on the side makes this a satisfying meal perfect for weeknights or meal prep. Ideal for anyone seeking a healthy, plant-based soup recipe that's both easy and delicious!
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Recipe Information
Ingredients
- 15 ounces canned black beans
- 15 ounces canned kidney beans
- 14.5 ounces canned diced tomatoes
- 4 cups vegetable broth
- 1 medium onion
- 2 medium carrot
- 2 stalks celery stalks
- 3 cloves garlic cloves
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 leaf bay leaf
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 2 tablespoons fresh parsley
- 1 tablespoon lemon juice
Instructions
Rinse and drain the canned black beans and kidney beans.
Peel and finely chop the onion and garlic. Dice the carrots and celery into small pieces.
In a skillet, heat the olive oil over medium heat. Sauté the onion, garlic, carrots, and celery for 4-5 minutes, or until softened and fragrant.
Transfer the sautéed vegetables to the crock pot.
Add the black beans, kidney beans, diced tomatoes (with their juice), and vegetable broth to the crock pot.
Season the soup with cumin, smoked paprika, dried oregano, salt, black pepper, and the bay leaf. Stir gently to combine.
Cover the crock pot with the lid and cook on low for 6-8 hours, or on high for 3-4 hours, until the vegetables are tender and the flavors are well combined.
Once cooked, remove the bay leaf. Stir in the freshly chopped parsley and lemon juice for a bright, fresh flavor.
Taste and adjust seasoning if needed before serving.
Ladle the soup into bowls and serve warm. Optional: Pair with crusty bread for a complete meal.
Nutrition Facts
Calories |
1876 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.3 g | 52% | |
| Saturated Fat | 7.9 g | 40% | |
| Polyunsaturated Fat | 8.5 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 7784 mg | 338% | |
| Total Carbohydrate | 296.4 g | 108% | |
| Dietary Fiber | 98.2 g | 351% | |
| Total Sugars | 42.1 g | ||
| Protein | 95.4 g | 191% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 790 mg | 61% | |
| Iron | 35.5 mg | 197% | |
| Potassium | 7107 mg | 151% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
