Best Vegetarian Crock Pot Romanian Bean Soup Recipes

SLOW COOKER VEGETABLE BEAN SOUP

Slow Cooker Vegetable Bean Soup image

Kitchen staples and canned goods help me get this heartwarming soup on the table with very little preparation. Feel free to change the ingredients according to your tastes by adding a few of your favorite vegetables, or swap out some of the beans with the variety you like best.-Belinda Moran, Woodbury, Tennessee

Provided by Taste of Home

Categories Lunch

Time 6h30m

Yield 7 servings.

Number Of Ingredients 19

Ingredients

2 cans (14-1/2 ounces each) petite diced tomatoes
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15-1/4 ounces) whole kernel corn, drained
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1 can (15 ounces) black beans, rinsed and drained
1 can (10 ounces) diced tomatoes and green chilies
1 can (8 ounces) tomato sauce
1 cup chopped green pepper
1 cup chopped zucchini
3/4 cup water
1/2 cup chopped onion
1/2 cup chopped celery
2 tablespoons chili powder
4 teaspoons dried oregano
2 garlic cloves, minced
1 teaspoon ground cumin
1 teaspoon pepper
1/2 teaspoon salt
2 bay leaves

Steps:

In a 5-qt. slow cooker, combine all ingredients. Cover and cook on low for 6-8 hours or until vegetables are tender. Discard bay leaves before serving.

Nutrition Facts : Calories 268 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1296mg sodium, Carbohydrate 49g carbohydrate (11g sugars, Fiber 14g fiber), Protein 13g protein.

BLOCKBUSTER VEGETARIAN CROCK POT BLACK BEAN SOUP

Blockbuster Vegetarian Crock Pot Black Bean Soup image

This soup is really yummy and healthy too! This makes a main dish accompanied by tortillas, or crusty french bread and a nice salad!Caribbean, Cuban, Mexican and Spanish influences! It really is best if the beans are soaked overnight.And depending on your cooker, the soup might need to be cooked longer.

Provided by Sharon123

Categories Black Beans

Time 6h

Yield 10 serving(s)

Number Of Ingredients 20

Ingredients

1 lb dried black beans (soaked overnight)
1 1/2 quarts water
1 carrot, chopped
1 stalk celery, chopped
1 large red onion, chopped
6 garlic cloves, crushed
2 green bell peppers, chopped
2 jalapeno peppers, chopped
1/4 cup lentils
1 (28 ounce) can peeled and diced tomatoes
2 tablespoons chili powder
2 teaspoons ground cumin
1/2 teaspoon dried oregano
1/2 teaspoon ground black pepper
3 tablespoons red wine vinegar
1 tablespoon salt
1/2 cup uncooked white rice or 1/2 cup brown rice
sour cream
lime wedge
cilantro

Steps:

Soak beans overnight in water to cover.
If you don't soak the beans overnight:.
In a large pot over medium heat, place the beans in three times their volume of water.
Bring to a boil and let boil 10 minutes.
Cover, remove from heat and let stand 1 hour.
Drain and rinse.
In a crock pot, combine soaked beans and 1 1/2 quarts fresh water.
Cook for 3-7 hours on high, depending on how hot your cooker gets.
Stir in carrot, celery, onion, garlic, bell pepper, jalapeno, lentils and tomatoes.
Season with chili powder, cumin, oregano, black pepper, red wine vinegar and salt.
Cook on low, 2 to 3 hours.
Stir the rice into the crock pot in the last 20 minutes of cooking (if using brown rice add the last 1 hour).
Puree half the soup with a blender or food processor, then pour back into the pot before serving.
Serve with lime wedges, sour cream, and cilantro.
Enjoy!

Nutrition Facts : Calories 234.5, Fat 1.3, SaturatedFat 0.3, Sodium 745.4, Carbohydrate 45.2, Fiber 10.2, Sugar 5, Protein 12.5

VEGETARIAN 15-BEAN SOUP

Vegetarian 15-Bean Soup image

A hearty, vegetarian soup perfect for warming the belly on a rainy day. My first foray into making a completely vegetarian soup, and I can say I didn't miss the meat component at all! Goes great with a crusty bread. Good for a large gathering of people or for plenty of leftovers! My original recipe yields a large pot of soup, so I always share with my parents and still have plenty left over for lunch or dinner the next day. Please note it is important to add salt with or before the beans so that the beans can absorb some of the salt, otherwise they can taste a little bland. The soup gets better with a little time and tastes awesome the next day.

Provided by tamara

Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas

Time 10h5m

Yield 20

Number Of Ingredients 14

Ingredients

1 (20 ounce) package 15-bean soup mix (seasoning packet not used)
2 tablespoons olive oil, or more as needed
1 large onion, diced
12 carrots, peeled and chopped, or more to taste
15 crimini mushrooms, sliced, or more to taste
7 stalks celery, chopped, or more to taste
6 leaves dinosaur kale, chopped
4 leaves red Swiss chard, chopped
3 large cloves garlic, minced
12 cups vegetable broth
2 bay leaves
1 teaspoon dried rosemary
1 teaspoon dried basil
salt and ground black pepper to taste

Steps:

Place beans in a large container and cover with several inches of cool water; let stand 8 hours to overnight. Drain and rinse.
Heat olive oil in a stockpot over medium heat; cook and stir onion until golden brown, 15 to 20 minutes. Add carrots, mushrooms, celery, kale, chard, and garlic; cook and stir until carrots and mushrooms are slightly tender, 5 to 10 minutes.
Pour broth over vegetable mixture and bring to a boil; reduce heat and add bay leaves, rosemary, basil, salt, and pepper. Add beans and simmer soup until beans are softened, 1 1/2 to 2 hours.

Nutrition Facts : Calories 159 calories, Carbohydrate 25.9 g, Fat 2.3 g, Fiber 9.9 g, Protein 8.6 g, SaturatedFat 0.2 g, Sodium 401.3 mg, Sugar 5.3 g

VEGETARIAN, CROCK POT ROMANIAN BEAN SOUP

Vegetarian, Crock Pot Romanian Bean Soup image

Make and share this Vegetarian, Crock Pot Romanian Bean Soup recipe from Food.com.

Provided by Dancer

Categories Beans

Time P1DT15m

Yield 8 serving(s)

Number Of Ingredients 10

Ingredients

2 cups dried lima beans
8 cups cold water
1 large onion, roughly chopped
1 carrot, peeled and quartered
2 garlic cloves, crushed
1 vegetable bouillon cube
1 tablespoon butter
1 medium onion, finely diced
2 teaspoons kosher salt (optional)
fresh ground black pepper

Steps:

Soak lima beans in cold water overnight.
Drain the lima beans and rinse in several changes of water to float away as many loosened shells as possible.
Place beans in crock pot with 8 cups fresh water, the chopped onion, carrot, garlic and bouillon cube.
Cover tightly and cook 18 to 24 hours, until beans are very tender.
Remove from heat and let cool a little.
In the meantime, heat the butter in a skillet and saute the finely diced onion until it is very brown.
Ladle a small amount of soup at a time into blender or bowl of a food processor and puree until all soup is pureed.
Return to pot and stir in browned onions.
Taste for seasoning and add salt and pepper to taste.