Ingredients:

  • 1 medium yellow onion, diced (150g)
  • 3 medium carrots, sliced into rounds (120g)
  • 3 celery stalks, diced (100g)
  • 4 cloves garlic, minced (20g)
  • 1 tbsp olive oil
  • 1/2 cup dried Great Northern beans, rinsed (95g)
  • 1/2 cup dried kidney beans, rinsed (95g)
  • 1/2 cup dried chickpeas, rinsed (95g)
  • 6 cups low-sodium vegetable broth (1.4L)
  • 1 can (15 oz) fire-roasted diced tomatoes (425g)
  • 1 tbsp tomato paste (15g)
  • 1 tsp smoked paprika (5g)
  • 1 tsp dried thyme (5g)
  • 1 bay leaf
  • 1/2 tsp black pepper (3g)
  • 1 tsp sea salt (6g)
  • 1 tbsp fresh lemon juice (15ml)
  • 1/4 cup fresh parsley, chopped (15g)

Instructions:

  1. Heat olive oil in a skillet over medium heat. Add the onion, carrots, and celery. Cook for 5–7 minutes until the onions are translucent and the carrots begin to soften. Stir in the minced garlic and tomato paste, cooking for another 60 seconds until the paste turns a deep brick-red.
  2. Transfer the sautéed vegetables to the Crockpot. Add the rinsed dried beans, diced tomatoes (with juices), vegetable broth, smoked paprika, thyme, pepper, salt, and the bay leaf. Stir until well combined. Cover and cook on Low for 8 hours or High for 4 hours.
  3. Remove the bay leaf. To achieve a thicker consistency, use an immersion blender to pulse the soup 3–4 times. Stir in the fresh lemon juice and chopped parsley.