Slow Cooker 14 Bean Blend Stew

Baby, it’s cold outside and we are officially in slow-cooker season!  Nothing is more nostalgic to me than a bowl of bean stew on a brisk winter day.  I remember coming in from playing on snow days, every extremity frozen, nose red, clothes soaked and my mother giving me a bowl of bean soup to warm me up from the inside out.  This recipe is inspired by my mother’s rendition of this cold weather comfort dish.  There are only a few ingredients but the flavor is huge.  Add in the fact that this dish freezes well and it is a win all the way around.  Equally savory, simple and satisfying, this stew never disappoints.

What You’ll Need

1lb 14 bean blend, soaked overnight and rinsed

1 medium white onion, chopped

1-2 cups chopped carrots

2 garlic cloves, chopped

4 cups vegetable broth

Harissa seasoning or the individual spices used to make harissa (Chili Pepper, Paprika, Coriander, Cumin, Salt, Garlic, Onion, Spearmint)

What You’ll Do

  1. Sautee chopped onion and carrots until onions are translucent.
  2. Add the chopped garlic and cook until fragrant, about one minute.
  3. Put the onions, carrots, garlic, beans and vegetable broth into the slow cooker.
  4. Season generously with harissa or homemade blend – about 3 tablespoons – and stir.
  5. Cook on high for six hours.
  6. Taste the soup and check the tenderness of the beans. Add more seasoning and cooking time as needed.
  7. Serve as is or top with nutritional yeast and kale chips.

To Freeze

  1. Spoon completely cooled stew into quart-sized freezer bags.
  2. Lay bags flat in the freezer to maximize space.
  3. When ready to eat, thaw overnight in fridge or remove frozen stew from bag and warm in a sauce pan over low-medium heat.


Did you make this recipe?  Tag @maternallyspeaking on Instagram!

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