Slow Cooker Mixed Bean Vegetable Soup

Serving Size: 6
Prep Time:
Total Time:

Serve this slow cooker soup with a green salad and/or some good crusty bread for a delicious, hearty meal on the cheap.


  • 1.5 cup (300 g) bean and grain soup mix (used Pereg)
  • 1 large onion, chopped
  • 4 medium carrots, scrubbed and chopped
  • 4 large cloves garlic, minced
  • 7 cup (1.7 L) low-sodium vegetable stock
  • salt and black pepper
  • 1 Tbsp minced fresh thyme
  • Fresh lemon wedges, for squeezing on top (optional)


  1. The night before, soak the soup mix in a bowl of cold water. The next morning, rinse and drain the soup mix.
  2. Add all ingredients except the thyme and lemon wedges to a slow cooker and give it a stir. (I start with about 1/2 teaspoon salt and 1/4 teaspoon black pepper and add more later if needed.)
  3. Cover and cook on HIGH heat for 4 to 5 hours; do not open the lid until you check to see if it’s done at the 4 hour mark. (Or cook on LOW heat for 6 to 8 hours, checking it at the 6 hour mark.)
  4. Once it’s done, stir in the thyme. Taste and add additional salt and pepper as desired.
  5. Serve with fresh lemon wedges to squeeze on top, if desired.

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