Vegan Multi Bean Soup – Slow Cooker

Vegan Multi Bean Soup - Slow Cooker Nutmeg Notebook

Vegan Multi Bean Soup – Slow Cooker
Nutmeg Notebook

Vegan Multi Bean Soup – Slow Cooker

  • 9 cups low sodium vegetable broth
  • 1 – 20 ounce pkg dried multi bean soup mix, sorted, rinsed (toss the flavor packet that comes with it) no need to pre-soak the beans
  • 4 medium carrots, peeled, chopped
  • 3 medium stalks celery, chopped
  • 2 cups of peeled, diced potato
  • 1 large onion, chopped
  • 2 tablespoons tomato paste
  • 2 -3 teaspoons Herbs de Provence or Italian Seasoning Blend or to taste
  • 1/2 teaspoon freshly ground black pepper or to taste
  • 1 – 14 ounce can diced tomatoes – no salt added

Combine all ingredients in a 5-6 qt slow cooker. Cover and cook on low 8 -10 hours or on high for 4-5 hours. If it gets too thick add a little more broth. At the end of cooking I usually add another teaspoon or so of Herbs de Provence.

Yield: 10 Servings.

Tami’s recipe from Nutmeg Notebook  www.nutmegnotebook.com


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  1. Wendy Hatfield says:

    Hi Tami – I just found out about your blog last evening at a Davis vegan dinner. I’ve also just recently (several months) began trying to follow a Plant-Based Whole Foods way of life. My main obstacle is that I don’t really enjoy cooking….even though your recipes look wonderful.

    The person who told me about you said that you often post the names of Plant-Based friendly RESTAURANTS in the greater Sacramento area (I live in Woodland). How would I find these postings/listings on your blog? I tried entering “restaurants” in the search box, but that did not do the trick.

    I can use all the help I can get!!!! Your blog is great! THANKS! Wendy

    1. Tami says:

      Hi Wendy,

      Congratulations on choosing a whole food plant based diet! I understand about not enjoying cooking and I actually eat a very simple diet these days. I batch cook baked potatoes, sweet potatoes and rice once a week. Then I also make a chili, soup or veggie burgers. We eat a lot of bowl type meals – rice, beans and greens with a splash of balsamic vinegar or topped off with salsa or a vegan cheeze sauce that I make or purchase. The soup or chili can go over a baked potato, sweet potato or a bed of rice with some greens as well. Super easy! Its much cheaper and healthier to eat simple meals at home. In restaurants even vegan ones they use a lot of oil and salt which isn’t healthy.

      Having said all that we do still eat out once a week! When I post about vegan options in restaurants it is usually on my Nutmeg Notebook facebook page – you know a quick photo of my food and a brief comment about where we are eating. There is a wonderful series of classes being held at Baagan’s Vegan restaurant in Rocklin. Here is a link – one of the classes is going to be all about eating out – where to eat in the greater Sacramento area. You can sign up for one or all of the classes. I took a series of classes there in August and learned so much new information. https://www.eventbrite.com/e/veg-support-mondays-at-baagan-sept-oct-tickets-27769146264

      I sent you an email with a PDF that I was given by Bethany Davis who is a local PCRM health educator in our area. She is also the person teaching the classes at Baagans. I hope you can attend some of her classes – I would enjoy meeting you. Her classes are awesome! Feel free to reach out to me with any question. I am happy to help.

      Happy healthy trails!


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