Easy Rice Cooker 15-Bean Soup
This Rice Cooker 15-Bean Soup is the ultimate low-effort, high-reward weeknight meal — just soak your beans overnight, toss everything into your rice cooker, and let it do all the work. A splash of soy sauce and optional MSG give the broth a deep, savory richness that tastes like it simmered all day.
Ingredients · Servings 4
- 1 cup mixed dried beans and legumes, such as 15-bean soup mix
- ½ cup konjac balls, optional
- 1 Chinese sausage link, (or ½ cup protein of choice, such as diced chicken, diced ham)
- 1 ½ cups chicken broth
- 2 tablespoons soy sauce
- ¼ cup MSG (optional)
- ¼ cup chopped kale, or other leafy greens
- 2 tablespoons grated parmesan cheese, optional
Method · 8 h 55 min
- Rinse the dried beans and legumes under cold water, then place them in a large bowl and cover with at least 2 inches of room-temperature water. Soak for at least 8 hours, or overnight in the refrigerator. Drain before using.
- Add the soaked beans, konjac balls (if using), sausage, chicken broth, soy sauce, and MSG (if using) to a rice cooker. Cook on the Mixed setting, or run one regular cooking cycle — this will take about 40 minutes, though timing may vary depending on your rice cooker model. Cook until the beans are completely tender.
- Once the beans are tender, stir in the kale and Parmesan (if using). Cover the rice cooker for about 2 minutes to melt the cheese. Ladle into serving bowls and serve immediately.
- Enjoy!
