Slow cookers are an essential kitchen tool for creating healthy comfort food with little effort. This bean soup provides filling plant-based protein and fiber. It’s finished off with nutrient-rich kale. The ingredients can be quickly combined in the morning, and your soup will be ready in six hours with no additional cooking required.
Yield: 8 servings
Preparation time: 10 minutes
Cooking time: 6 hours
- 1 cup chopped onion
- 2 cloves garlic, minced
- 1/3 cup chopped carrot
- 1 ½ cups dry pinto beans, soaked overnight, drained
- 1 cup dry navy beans, soaked overnight, drained
- 1 cup dry red kidney beans, soaked overnight, drained
- 10 cups water
- 1 ½ tsp fine ground sea salt
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp ground black pepper
- 2 cups chopped lacinato kale
- Place the onion, garlic, and carrots in the bowl of a slow cooker.
- Place the beans in a medium saucepan, cover with two inches of water and boil for 10 minutes. Drain and add the beans to the slow cooker. Pour in 10 cups of water and stir. Set to high, cover with the lid, and cook for 6 hours, until the beans are tender.
- Stir in the salt, cumin, coriander, black pepper, and the kale. Stir well for about 15 seconds to allow the heat from the beans to slightly wilt the kale before serving.