16 Bean Vegetable Soup with Turmeric and Quinoa – Slow Cooked
At a Glance
- Prep
- 10 minutes
- Cook
- 6 hours
- Servings
- about 10 servings
Categories
- Soup
- American
- Easy
Dietary
- Dairy-free
- Gluten-free
- Nut-free
- Vegan
- Vegetarian
Allergens
- No obvious major allergens identified from the ingredient list.
Servings & Nutrition
Original recipe serves 10. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
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!
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Ingredients
- 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
Rinse the 16 bean soup mix under cold water and remove any debris.
In the slow cooker, combine beans and mixed veggies. Pour vegetable broth over the top.
Cook on high for 4 hours or until beans are tender.
Add onions, garlic, spices and bay leaves.
Cook for another hour or until onions are translucent. Add salt and pepper to taste.
Stir in quinoa and rice - cook another hour until quinoa is translucent.
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)
