When Spencer says I’ve made one of my best soups ever, I just had to share!   There’s nothing like coming home from a long day of work, to walk in the door to the delicious smell of dinner waiting.   The morning prep took me no longer than 15 minutes, and I did NOT pre-soak my beans as this recipe was a spur of the moment creation.  I wanted to give the soup some extra kick, and the homegrown hungarian wax pepper and canned chipotle pepper gave it that perfect punch without it being too spicy.   The chipotle and paprika add a nice smoky flavor (no ham hock needed!!).  I also wanted the broth to be thick and savory without having to mash any of the beans, and the pumpkin I already had open in the fridge, along with the potato chunks did the trick!   From my house to yours, I hope you enjoy this super tasty soup, especially all of you who are bearing this year’s early artic cold snap …

♥ V

Spicy Sixteen Bean Slow Cooker Soup
Prep time
Cook time
Total time
With only 15 minutes prep in the morning, you can have a delicious bowl of hearty soup waiting for you when you get home from work!
Serves: 4
  • Sofrito:
  • ¼ cup olive oil / earth balance
  • 1 stalk celery, (approx ½ cup)
  • 1 medium yellow onion, (approx 1 cup)
  • 1 small carrot, (approx ¼ cup)
  • 1 med hungarian wax pepper (or serrano or even jalapeno), minced (2 tbsp)
  • 1 chipotle pepper in adobe sauce, minced
  • 3 large cloves garlic, minced
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  • ½ bag Goya 16 Bean Soup Mix, 8 oz (unsoaked)
  • 1 cup canned pumpkin
  • 1 small potato, (unpeeled & halved, it'll be removed)
  • 6 cups water
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  • Seasoning (Bouquet Garni):
  • 1 bay leaf
  • 1 sprig thyme, fresh
  • 1 sprig rosemary, fresh
  • 1 sprig flat leaf parsley, fresh
  • 6 pepper-corns
  • 3 allspice-corns
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  • 1 teaspoon oregano
  • 1 teaspoon Penzey's mural of flavor (or your favorite unsalted seasoning)
  • 1 teaspoon paprika
  • ----------------------
  • Finish with salt to taste (1 tablespoon course grey sea salt or kosher salt)
  • Pinch of Penzey's Northwoods Seasoning (or a dash of cayenne)
  1. Very finely mince the sofrito ingredients (I use a mini-food prep). Saute over medium-low heat in a mix of earth-balance and olive oil until softened, 3-5 minutes.
  2. Add the softrito and all remaining ingredients to the slow cooker (except the salt, as salt inhibits the softening of beans). I placed my bouquet garni ingredients in a tea ball, but you can use a piece of cheese cloth or even a coffee filter.
  3. Cook on low for 8 hours. Salt to taste, then allow to cool for 30 minutes. Remove the bouquet garni & potato chunks, and serve steaming hot with some nice crusty bread!

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