There is something about having a nice warm soup in the slow cooker on those cold and rainy days. This healthy, vegan bean soup will fill your home with a warm, wonderful, delicious aroma. One of my favorite meals from my childhood. My favorite part is how easy it is to put together and so full of flavor.
1 medium yellow onion, chopped
1 large carrot, chopped
1 small tomato, chopped
1 pound dried white beans (I used navy beans)
8 cups water (give or take one cup depending how thick or thin you like your soup)
2 bay leaves
1 tsp. cumin powder
1 tsp. sweet paprika
1 Tbsp. tomato paste
2-3 Tbsp. olive oil
2 fresh garlic cloves- minced
Salt and pepper, to taste
Italian parsley or fresh dill for garnish
Heat oil in a frying pan over medium heat; add the onion, carrots and garlic; sauté until all the vegetables are tender, about 3-5 minutes.
Add tomatoes, ground cumin, bay leaves, paprika and tomato paste. Mix well until all the flavors are combined.
To the crock pot/slow cooker add washed beans, sautéed vegetables and 7-8 cups of water. Season with salt and pepper and mix well.
Set timer for 4 hours on high or 8 hours on low.
After it’s done, check the seasoning and adjust as desired.
Scoop the soup into bowls. Serve with chopped parsley, fresh dill and red pepper flakes.