Slow Cooker 15-Bean Soup
Spicy Parmesan Cheese Toast
Ingredients
- 1 (20-oz) pkg 15-bean soup mix (see Note)
- 2 (28-oz) cans no-salt-added diced tomatoes
- 6 cups low-sodium vegetable broth
- 1 small onion, finely chopped
- 2 celery stalks, finely chopped
- 4 cloves garlic, minced
- 1 tsp organic brown sugar
- 1 tsp pepper
- 1 tsp smoked paprika
- ¼ tsp salt
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.
- Divide soup into six servings. Serve two, and refrigerate or freeze leftover soup in an airtight container up to 4 days.
Side Dish Ingredients
- 1 clove garlic, halved
- 4 slices French baguette
- 1 tsp olive oil
- 1/16 tsp crushed red pepper
- 2½ Tbsp freshly shredded Parmesan cheese
Side Dish Instructions
- Preheat oven to 450°F. Rub cut sides of garlic over 1 side of each bread slice.
- Place bread on a baking sheet; drizzle with oil. Sprinkle with red pepper and cheese.
- Bake 4 to 5 minutes or until cheese is melted and lightly browned.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 2 | |
| Calories |
429
|
198
|
627
|
| Fat (g) | 0 | 5 | 5 |
| Sat. Fat (g) | 0 | 2 | 2 |
| Protein (g) | 25 | 8 | 33 |
| Carb (g) | 74 | 30 | 104 |
| Fiber (g) | 28 | 1 | 29 |
| Sodium (mg) | 468 | 450 | 918 |
Vegetarian Meal Plan
This recipe selected from the eMeals Vegetarian Meal Plan.
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