Slow Cooker Autumn Bean Soup

As the air turns crisp and the leaves begin to fall, autumn invites us to indulge in the warm, comforting flavors of the season. One of the cornerstones of autumn cuisine is the beloved bean soup, a dish that embodies the essence of harvest time with its hearty ingredients and nourishing qualities. Bean soups are not only filling but also packed with nutrients, making them ideal for the colder months when our bodies crave warmth and sustenance.

Embrace the warmth of autumn with this Harvest Moon Slow Cooker Bean Soup, a deliciously comforting recipe perfect for chilly days. This hearty soup combines navy and black beans with vibrant veggies and aromatic herbs, all simmered to perfection in your slow cooker. It's not only satisfying but also packed with nutrients, making it ideal for family dinners or meal prep. Experience the ease of slow cooking while filling your home with inviting aromas that capture the essence of fall. Perfect for cozy nights in!

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Ingredients

1 cup dried navy beans, rinsed and soaked overnight

1 cup dried black beans, rinsed and soaked overnight

1 medium onion, chopped

3 cloves garlic, minced

2 medium carrots, diced

2 celery stalks, diced

1 medium sweet potato, peeled and diced

1 bell pepper, chopped (red or yellow for sweetness)

1 can (14.5 oz) diced tomatoes, with juices

4 cups vegetable broth

1 teaspoon dried thyme

1 teaspoon smoked paprika

1/2 teaspoon ground cumin

Salt and pepper to taste

2 tablespoons olive oil

2 cups kale, chopped (optional for added nutrition)

Fresh parsley, for garnish

Instructions

Prep Beans: After soaking the beans overnight, drain and rinse them well. This helps reduce cooking time and improve digestibility.

Sauté Aromatics: In a skillet over medium heat, heat the olive oil. Add the chopped onion, garlic, carrots, and celery. Sauté for about 5-7 minutes until the vegetables start to soften and the onion becomes translucent.

Combine Ingredients: In the slow cooker, add the soaked beans, sautéed vegetables, sweet potato, bell pepper, diced tomatoes, vegetable broth, thyme, smoked paprika, cumin, and a sprinkle of salt and pepper.

Stir and Cook: Stir everything together until well combined. Cover the slow cooker and set it to cook on low for 8 hours or on high for 4 hours, until the beans are tender.

Add Greens: About 30 minutes before serving, stir in the chopped kale if using, and let it wilt into the soup.

Adjust Seasoning: Before serving, taste the soup and adjust the seasoning, adding more salt and pepper if needed.

Serve: Ladle the soup into bowls and garnish with fresh parsley. Enjoy with crusty bread or crackers for a heartwarming autumn meal!

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