Best 3 Vegetarian Crock Pot Romanian Bean Soup Recipes

Are you looking for a delicious and easy-to-make vegetarian crock pot Romanian bean soup recipe? Look no further! This hearty and flavorful soup is perfect for a cozy meal on a cold day. It's packed with beans, vegetables, and spices, and it's sure to please everyone at your table. With just a few simple ingredients and a little time, you can have a delicious and satisfying meal that's perfect for a busy weeknight or a lazy weekend.

Let's cook with our recipes!

VEGETARIAN, CROCK POT ROMANIAN BEAN SOUP

Vegetarian, Crock Pot Romanian Bean Soup image

Make and share this Vegetarian, Crock Pot Romanian Bean Soup recipe from Food.com.

Provided by Dancer

Categories Beans

Time P1DT15m

Yield 8 serving(s)

Number Of Ingredients 10

Ingredients

2 cups dried lima beans
8 cups cold water
1 large onion, roughly chopped
1 carrot, peeled and quartered
2 garlic cloves, crushed
1 vegetable bouillon cube
1 tablespoon butter
1 medium onion, finely diced
2 teaspoons kosher salt (optional)
fresh ground black pepper

Steps:

Soak lima beans in cold water overnight.
Drain the lima beans and rinse in several changes of water to float away as many loosened shells as possible.
Place beans in crock pot with 8 cups fresh water, the chopped onion, carrot, garlic and bouillon cube.
Cover tightly and cook 18 to 24 hours, until beans are very tender.
Remove from heat and let cool a little.
In the meantime, heat the butter in a skillet and saute the finely diced onion until it is very brown.
Ladle a small amount of soup at a time into blender or bowl of a food processor and puree until all soup is pureed.
Return to pot and stir in browned onions.
Taste for seasoning and add salt and pepper to taste.

VEGETARIAN 15-BEAN SOUP

Vegetarian 15-Bean Soup image

A hearty, vegetarian soup perfect for warming the belly on a rainy day. My first foray into making a completely vegetarian soup, and I can say I didn't miss the meat component at all! Goes great with a crusty bread. Good for a large gathering of people or for plenty of leftovers! My original recipe yields a large pot of soup, so I always share with my parents and still have plenty left over for lunch or dinner the next day. Please note it is important to add salt with or before the beans so that the beans can absorb some of the salt, otherwise they can taste a little bland. The soup gets better with a little time and tastes awesome the next day.

Provided by tamara

Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas

Time 10h5m

Yield 20

Number Of Ingredients 14

Ingredients

1 (20 ounce) package 15-bean soup mix (seasoning packet not used)
2 tablespoons olive oil, or more as needed
1 large onion, diced
12 carrots, peeled and chopped, or more to taste
15 crimini mushrooms, sliced, or more to taste
7 stalks celery, chopped, or more to taste
6 leaves dinosaur kale, chopped
4 leaves red Swiss chard, chopped
3 large cloves garlic, minced
12 cups vegetable broth
2 bay leaves
1 teaspoon dried rosemary
1 teaspoon dried basil
salt and ground black pepper to taste

Steps:

Place beans in a large container and cover with several inches of cool water; let stand 8 hours to overnight. Drain and rinse.
Heat olive oil in a stockpot over medium heat; cook and stir onion until golden brown, 15 to 20 minutes. Add carrots, mushrooms, celery, kale, chard, and garlic; cook and stir until carrots and mushrooms are slightly tender, 5 to 10 minutes.
Pour broth over vegetable mixture and bring to a boil; reduce heat and add bay leaves, rosemary, basil, salt, and pepper. Add beans and simmer soup until beans are softened, 1 1/2 to 2 hours.

Nutrition Facts : Calories 159 calories, Carbohydrate 25.9 g, Fat 2.3 g, Fiber 9.9 g, Protein 8.6 g, SaturatedFat 0.2 g, Sodium 401.3 mg, Sugar 5.3 g

SIMPLE VEGETARIAN SLOW-COOKED BEANS

Simple Vegetarian Slow-Cooked Beans image

When I have a hungry family to feed, these tasty beans with spinach, tomatoes and carrots are a go-to dish. This veggie delight is frequently on the menu. -Jennifer Reid, Farmington, Maine

Provided by Taste of Home

Categories Side Dishes

Time 4h15m

Yield 8 servings.

Number Of Ingredients 11

Ingredients

4 cans (15-1/2 ounces each) great northern beans, rinsed and drained
4 medium carrots, finely chopped (about 2 cups)
1 cup vegetable stock
6 garlic cloves, minced
2 teaspoons ground cumin
3/4 teaspoon salt
1/8 teaspoon chili powder
4 cups fresh baby spinach, coarsely chopped
1 cup oil-packed sun-dried tomatoes, patted dry and chopped
1/3 cup minced fresh cilantro
1/3 cup minced fresh parsley

Steps:

In a 3-qt. slow cooker, combine the first 7 ingredients. Cook, covered, on low 4-5 hours or until carrots are tender, adding spinach and tomatoes during the last 10 minutes of cooking. Stir in cilantro and parsley.

Nutrition Facts : Calories 229 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 672mg sodium, Carbohydrate 40g carbohydrate (2g sugars, Fiber 13g fiber), Protein 12g protein.

Tips:

Soak the beans overnight: This will help to soften them and reduce the cooking time.
Use a variety of beans: This will add flavor and texture to the soup.
Don't overcook the beans: They should be tender but still hold their shape.
Add the vegetables towards the end of the cooking time: This will help them to retain their nutrients and flavor.
Season the soup to taste: Add salt, pepper, and other spices to taste.
Serve the soup with a side of bread or crackers: This will help to soak up the broth.

Conclusion:

Romanian bean soup is a hearty and flavorful soup that is perfect for a cold winter day. It is easy to make and can be tailored to your own taste preferences. With a few simple ingredients, you can create a delicious and satisfying meal that the whole family will enjoy.