Vegetarian

Vegan 13 Bean and Vegetable Soup (slow cooker) is for Dinner.

Vegan 13 Bean and Vegetable Soup (slow cooker) takes 30 minutes to prepare.

Vegan 13 Bean and Vegetable Soup (slow cooker) takes 120 minutes to cook.

Vegan 13 Bean and Vegetable Soup (slow cooker) makes 10 servings.

The ingredients for Vegan 13 Bean and Vegetable Soup (slow cooker) are:

1.5 cups Bob's Red Mill 13-Bean Soup mix, dried
3 cups water
1 cup diced Yellow Squash
1 cup diced Zucchini
1/2 Green Pepper, diced
5 Baby Potatoes, cut into quarters (or 1 cup diced potatoes)
1 cup Green Beans, cut into thirds
2 cups Baby Spinach, coarsely chopped
1 Red Onion, chopped
1 Large Tomato, cut up
3 cloves Garlic, chopped
1/4 cup Nutritional Yeast
1 tbs Tahini
Juice of quarter of a Lemon
1 tsp ground Oregano
1 Bay Leaf
Salt (or Braggs), Pepper, and Hot Sauce to taste

Here is how you make Vegan 13 Bean and Vegetable Soup (slow cooker):

1. Soak beans overnight. Drain and rinse. 2. Put in slow cooker with 3 cups water and set on high for 8 hours (if making on stove top, allow at least 2 hours cooking time). 3. Add zucchini and squash, green beans, potatoes (microwave potatoes for 2 minutes before adding if you prefer larger chunks) and spinach. 4. Saute mushrooms, onion, bay leaf and garlic until tender and add to slow cooker. Add oregano. 5. When beans are soft, add tomato (adding acidic foods to beans prevents them from getting soft no matter how long you cook them!) 6. About 30 minutes before serving, add nutritional yeast, tahini and lemon juice and stir well. Add seasonings to taste.Number of Servings: 10Recipe submitted by SparkPeople user SUNNYH99.

The nutritional information for Vegan 13 Bean and Vegetable Soup (slow cooker) is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 140.9

• Total Fat: 2.2 g
• Cholesterol: 0.0 mg
• Sodium: 17.7 mg
• Total Carbs: 23.4 g
• Dietary Fiber: 7.2 g
• Protein: 9.0 g

The dietary needs meet for Vegan 13 Bean and Vegetable Soup (slow cooker) is Vegan