Prep Ahead
Slow Cooker 15-Bean Soup
Whole Wheat Garlic Bread
Ingredients
- 1 (20-oz) pkg 15-bean soup mix (see Note)
- 2 (28-oz) cans diced tomatoes
- 1 (48-oz) carton vegetable broth
- 1 cup finely chopped onion
- 1 cup finely chopped celery
- 4 cloves garlic, minced
- 1 tsp organic granulated sugar (or use your favorite vegan sugar)
- 1 tsp salt
- 1 tsp pepper
- 1 tsp smoked paprika (or use regular)
Instructions
- Discard seasoning packet from bean soup package. Soak beans overnight according to package directions.
- Rinse, drain, and transfer beans to a 5- to 7-quart slow cooker. Top with tomatoes and remaining ingredients.
- Cover and cook on LOW 10 to 12 hours or until beans are tender.
Side Dish Ingredients
- 1 Tbsp olive oil
- 1 clove garlic, minced
- ½ tsp dried oregano
- ¼ tsp pepper
- 4 slices whole wheat French bread
- Nutritional yeast
Side Dish Instructions
- Preheat oven to 400°F. Combine oil, garlic, oregano, and pepper in a small bowl; brush onto cut sides of bread. Place bread on a baking sheet. Sprinkle lightly with desired amount of nutritional yeast.
- Bake 10 minutes or until toasted.
Vegan Meal Plan
This recipe selected from the eMeals Vegan Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
