16 Bean Vegetable Soup with Turmeric and Quinoa – Slow Cooked
Deliciously hearty Slow Cooker 16 Bean Veg Soup with Turmeric & Quinoa. Packed with veggies & spices, it’s a nutritious one-pot wonder for any day!
- Total Time: 6 hours 10 minutes
Ingredients
Units
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- 1 bag (about 1 pound) of 16 bean soup mix
- 1 cup of quinoa
- 1 cup of rice, brown or wild
- 1 onion, diced
- 3 cloves of garlic, minced
- 1 bag of mixed vegetables, frozen
- 8 cups of broth, vegetable
- 2 teaspoons of turmeric
- 1 teaspoon of cumin
- 1 teaspoon of paprika
- 2 bay leaf(s)
- salt and pepper, to taste
Instructions
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Rinse the 16 bean soup mix under cold water and remove any debris.
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In the slow cooker, combine beans and mixed veggies. Pour vegetable broth over the top.
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Cook on high for 4 hours or until beans are tender.
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Add onions, garlic, spices and bay leaves.
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Cook for another hour or until onions are translucent. Add salt and pepper to taste.
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Stir in quinoa and rice – cook another hour until quinoa is translucent.
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Remove bay leaves and serve.
Notes
To make this more of a hearty stew, add some cubed potatoes (skin on) at the same time you add the onions.
Equipment
- Slow Cooker (Crock Pot)
- Prep Time: 10
- Cook Time: 6 hours
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