This vegetarian 15 bean soup recipe is healthy, hearty, loaded with flavor and super easy to make in the slow cooker. Just prep your veggies, pop everything into your slow cooker and come home to a warm and comforting meal.
Rinse beans and drain. Sort and inspect for any unwanted debris and discard.
Add beans, oil, onion, garlic, carrots, celery, broth, and spices to slow cooker. Cover and cook on high for 6-7 hours or until the beans have softened.
Once beans are soft, stir in diced tomatoes, tamari, lemon juice and chopped kale, cover and cook on high for 30 more minutes.
Stir and season to taste by adding any additional spices as desired.
Serve soup in bowls and top each bowl with shredded cheddar cheese and hot sauce, if desired. I love serving this soup with cornbread.