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Remove ham bone and bay leaves from soup, discard. Add beans to slow cooker, mix well, and cook on low for 8-10 hours.

It feels like a team effort because you throw the ingredients in the pot, and they do all the work themselves! All you have to do is keep adding and stirring. Combine onion, garlic, carrots, celery, black pepper, thyme, bay leaf, soy sauce, chicken broth, and diced tomatoes in slow cooker. It is a recipe that cooks itself once all those hearty ingredients are added. What I enjoy about making soups like this one is that it requires a 30 minute simmer time, which means once all the ingredients are in the pot, I can let it simmer and do whatever other work I have to do while periodically checking on the soup. You can add dry seasonings for fresh ones for that extra and unique flavor that a premade seasoning cannot add. When adding seasonings to this soup, get creative. Stir in the garlic, carrot, celery and continue to cook for a further 5 mins. My family members love to eat black beans with rice, which is a great and very filling dish to have. Heat the oil in a large non-stick saucepan and sauté the onion for about 5 mins or until soft. Bring to a boil and then simmer with a lid for 30 minutes. Next, add fire roasted diced tomatoes, vegetable stock, and both beans. Add garlic powder, chili powder, ground cumin, salt, and black pepper. Black beans also help to lower blood sugar levels. In a large pot, saute the sweet onion, red bell pepper, and green chiles, with olive oil for about 5 minutes. The last type of bean included in this recipe is Black beans. Iron helps to minimize fatigue and is also found in these types of beans. Pinto Beans offer similar benefits being rich in vitamins and minerals and helping to prevent high blood pressure. They are rich in B vitamins and are great for heart health. Great Northern Beans are an excellent source of plant-based protein, high in fiber and magnesium. They are also known to lower cholesterol and improve memory. Kidney beans, identified by their red color, are rich in vitamins and potassium, and iron. Let’s talk about the benefits of each type of bean used here in this recipe. Any type of salad will do (add slices of avocado to the soup or the salad for extra richness). You can also pair this with a side salad. Pair this soup with a side of tortilla chips and you are set! I enjoy eating this for lunch and dinner and I never get tired of it, and neither does my family by the way. Finally, add the sautéed veggies into the pot of mung beans, along with the can of coconut milk and the chopped spinach. Cook until the onion is soft and translucent, about 5 minutes. Pre-soaked beans cook up soft and creamy. Ingredients 3 cups (720 ml) low sodium vegetable broth 1 cup (390 g) black beans, canned, drained and rinsed divided 1 cup (380 g) canned chickpeas. While the mung beans cook, heat the oil in a large sauté pan over medium heat. First, hydrating the beans reduces the cook time by about 30.