My latest easy meal is this Vegan Zero Point Crockpot Bean Soup. It’s seriously amazingly flavorful, healthy, and a great comfort food recipe. Bonus points for the fact that it is vegan, and is also a zero point meal on the latest update of Weight Watchers. Cooking in the slow cooker makes it even better for busy families!
Prep time: 5 mins
Cook time: 4 hours
Total time: 4 hours 5 mins
Ingredients for Crockpot Bean Soup:
1 ½ cup dry great northern beans
1 medium onion, diced
3 stalks celery, diced
1 green bell pepper, diced
4 cloves garlic, minced
6 cups vegetable broth
½-1 teaspoons ground cumin (I prefer the Raw Spice Bar Cumin since it has a stronger flavor so I can use less)
1 teaspoon black pepper (some find it too peppery, so you may want to add this after cooking and start with smaller amounts)
1 ½ teaspoons salt
Directions for Crockpot Bean Soup:
Place all ingredients in the slow cooker and mix well.
Set on high heat for 4 hours.
Stir well and check for bean tenderness. If not tender, continue cooking for an additional hour. Serve.
Directions for Stovetop Bean Soup:
Place dry beans into a large stockpot with 5 cups water.
Heat to boiling, then reduce to simmer and cover.
Cook for 1 hour on simmer stirring regularly to prevent sticking. You may need to add more water as it evaporates.
Once beans are tender (usually 1 to 1 ½ hours), add all remaining ingredients and stir well.
Cook additional half hour, then serve.
Ingredients for Crockpot Bean Soup:
1 ½ cup dry great northern beans
1 medium onion, diced
3 stalks celery, diced
1 green bell pepper, diced
4 cloves garlic, minced
6 cups vegetable broth
½-1 teaspoons ground cumin (I prefer the Raw Spice Bar Cumin since it has a stronger flavor so I can use less)
1 teaspoon black pepper (some find it too peppery, so you may want to add this after cooking and start with smaller amounts)
1 ½ teaspoons salt
Directions for Crockpot Bean Soup:
Place all ingredients in the slow cooker and mix well.
Set on high heat for 4 hours.
Stir well and check for bean tenderness. If not tender, continue cooking for an additional hour. Serve.
Directions for Stovetop Bean Soup:
Place dry beans into a large stockpot with 5 cups water.
Heat to boiling, then reduce to simmer and cover.
Cook for 1 hour on simmer stirring regularly to prevent sticking. You may need to add more water as it evaporates.
Once beans are tender (usually 1 to 1 ½ hours), add all remaining ingredients and stir well.
Cook additional half hour, then serve.
Directions for Instant Pot Bean Soup:
Place all ingredients into Instant Pot liner and stir well.
Set lid to seal, and choose soup setting. Set timer for 1 hour.
Allow to NPR (natural pressure release) for 5 minutes. Finish pressure release, and serve.
