Slow cooker orca bean soup
Have you tried Orca beans before? This is my first time using Orca beans for this slow cooker orca bean soup and for sure it will not be my last. So healthy and full of fiber.
I love making recipes on my slow cooker. Ever since I discovered to cook on a slow cooker I like taking advantage of this piece of equipment. It is so easy to to use and most of the recipes I have done in them have been excellent, case in point this slow cooker orca bean soup.
I have never used orca beans before but I know it will not be my last. Orca beans, also known as calypso beans, are a small and tasty heirloom bean, gorgeously dappled in black and white. High in fiber and iron, orca beans are terrific in salads, soups and side dishes. Unlike many beautiful beans, Orca beans hold their lovely markings after cooking, making them a lovely addition to your dishes. Our orca beans are grown in Moses Lake, Washington, exclusively for Bob’s Red Mill.
If you like to purchase some they are now 25% off on their site.
I like using spices with most of my soup recipes. This is what gives them distinctive flavors. I used cumin for my recipe but If you don’t like it you can use any other type of spice of your choice. Basil, oregano and garlic powder will work really good as well. I also like to use tomato paste because it gives my soups a thicker consistency and body.
I hope you like this slow cooker orca bean soup. I have some leftover in the freezer right now which I will keep for my busy days ahead and have when ever I need something comforting, and healthy.
Disclaimer: This post is sponsored by Bob’s Red Mill. This post contains affiliate links. All opinions are my own and I speak from personal experience. The end :-)
Slow cooker orca bean soup
Miryam's original recipe
Yield: 8 servings
Total Time: 4 hours
- 1 lb dried Bob's Red Mill Orca beans, soaked overnight
- 8 oz organic frozen corn
- 6 oz tomato paste
- 12 oz fresh kale
- 48 fl oz vegetable stock or water (1.5 liters)
- 1 tsp Himalayan salt
- 2 tsp cumin powder
- 1 tsp paprika
- 1/2 tsp pepper
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 hermetic containers for up 3 months.
That delicious dish , here in Uruguay eat lots of food like this.
Do you happen to know if they sell the beans in stores or only online? O love bean soups..so great for fall and winter. Thanks for another great recipe!
I have no idea. So sorry!
You can buy them from most retailers who carry Bob’s Red Mill products, including grocery stores and natural food stores. Google Bob’s Red Mill beans for a list of online sellers.
This looks so delicious, my dear! Perfect comfort food for this time of the year!
oh my goodness. . I’m so happy to have stumbled upon your lovely blog. . my slow cooker seems to take up semi-permanent real estate on my kitchen counter in the fall and winter so I love this recipe! Pinned!!
Any thoughts as to how to adapt this for an all day cook (setting up before work, finishing up with greens and corn when we get home)?
I would set it up on low for 6 hrs and that should be enough time I think. After the 6 hrs the slow cooker goes to the warm setting so you should be ok. Then when you get home just add the greens and cook for an extra 30 minutes. I think this may work!
This looks delicious! The next time we have guests over, this will definitely be on the menu!
Always searching for a WFPB recipe and I really enjoyed this. I followed your longer cooking suggestion and it worked perfectly.