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When using a slow cooker, understanding the difference between cooking on low and high settings is essential for achieving the perfect texture and flavor in your Harvest Harmony Slow Cooker Autumn Bean Soup. Cooking on low typically allows the ingredients to meld and develop their flavors more thoroughly, taking around 6 to 8 hours. This slower cooking method allows the beans to soften gradually and absorb the surrounding flavors, resulting in a rich and cohesive soup.

Slow Cooker Autumn Bean Soup

Fall in love with autumn flavors with the Harvest Harmony Slow Cooker Autumn Bean Soup. This cozy recipe brings together a delightful mix of protein-packed beans and seasonal vegetables, providing a nourishing and hearty meal perfect for chilly evenings. Perfect for vegetarians and packed with essential nutrients, this soup is a celebration of the season's bounty. Discover how to make this comforting dish that warms the soul and fills the home with inviting aromas. Enjoy a satisfying bowl with loved ones tonight!
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Ingredients
  

1 cup dried mixed beans (such as black beans, kidney beans, and pinto beans)

1 medium onion, diced

2 cloves garlic, minced

3 medium carrots, diced

2 celery stalks, diced

1 large sweet potato, peeled and cubed

1 can (14.5 oz) diced tomatoes (with juices)

4 cups vegetable broth

1 tablespoon olive oil

1 teaspoon ground cumin

1 teaspoon dried thyme

1 teaspoon smoked paprika

½ teaspoon black pepper

1 bay leaf

Salt to taste

2 cups kale or spinach, chopped

Fresh parsley for garnish (optional)

Instructions
 

Prepare the Beans: Rinse the dried beans under cold water and soak them overnight. Drain and rinse again before using, or you can opt for a quick soak by placing the rinsed beans in a pot with water, bringing to a boil, then letting them sit for an hour before draining.

    Sauté Vegetables: In a skillet over medium heat, add the olive oil and sauté the diced onion, garlic, carrots, and celery for about 5-7 minutes until they are softened but not browned.

      Combine Ingredients: In your slow cooker, add the soaked beans, sautéed vegetables, sweet potato, diced tomatoes (with their juice), vegetable broth, cumin, thyme, smoked paprika, black pepper, bay leaf, and salt. Stir to combine.

        Slow Cook: Cover the slow cooker and cook on low for 8 hours or high for 4 hours, until the beans are tender and the sweet potatoes are cooked through.

          Add Greens: In the last 15-30 minutes of cooking, add the chopped kale or spinach to the soup and stir. Let it wilt in with the rest of the soup.

            Taste and Adjust: Once done, taste the soup and adjust seasoning with more salt and pepper if desired.

              Serve: Ladle the soup into bowls, garnish with fresh parsley if you like, and serve warm alongside crusty bread or cornbread for a hearty meal.

                Prep Time, Total Time, Servings: 20 minutes | 8 hours 20 minutes | 6 servings