Slow Cooker Recipe: Organic 3-Bean & Vegetable Soup

Abigail Blank - The Upside Blog |

by | Updated: December 3rd, 2016 | Read time: 1 minute

I, like every other mom out there, have a very busy schedule. And there are few things I detest more than getting home from a long night at the karate studio and still having to cook dinner. So I don’t. Those nights, my slow cooker is my most beloved and prized possession. While many, and I mean many, slow cooker recipes are full of chemical-laden condensed soups and seasoning packets, I have stocked my mental pantry with a plethora of clean, tasty, good-for-you recipes like this one!

Slow Cookier Organic 3-Bean & Vegetable Soup

Makes 4-6 servings


1 carton organic vegetable broth
1 can organic black beans
1 can organic garbanzo beans
1 can organic kidney beans
2 cans organic tomato sauce
1 head of cabbage (chopped)
8 medium carrots (chopped)
2 tsp. organic Adobo seasoning
1/2 tsp. organic garlic powder
1/2 tsp. organic kelp granules (sea salt can be substituted)


  1. Add broth, black beans, garbanzo beans, kidney beans and tomato sauce to slow cooker.
  2. Next, add Adobo seasoning, garlic powder and kelp granules.
  3. Finally, add vegetables.
  4. Stir mixture to combine.
  5. Cook on high for 4-5 hours.

Tip: the best place to buy organic foods & snacks is at!