Slow Cooker Orca Bean Soup

Serving 8 people

240 min


  • cumin powder 2 tsp cumin powder
  • frozen corn 8 oz organic frozen corn
  • kale 12 oz fresh kale
  • paprika 1 tsp paprika
  • pepper 1/2 tsp pepper
  • pink himalayan salt 1 tsp Himalayan salt
  • red beans 1 lb dried Orca beans, soaked overnight
  • tomato paste 6 oz tomato paste
  • vegetable stock 48 fl oz vegetable stock or water (1.5 liters)
Add to Shoping List
Order Ingredients Now

How to make it

  1. Add all the ingredients, except the corn and kale into the slow cooker and cook for 3 30 minutes on high or until beans are almost tender. At this time add the kale and corn and cook on high for another 30 minutes. If you like the soup to be more liquid like you may add more water or vegetable stock if you like.Keep soup warm or serve immediately. You can add some grated cheese over each serving if you like.You can also freeze leftovers covered on glass hermeticcontainers for up 3 months.