soup bean crockpot recipe

Written ByJenny Smyth Posted on
soup bean crockpot recipe
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The Best soup bean crockpot recipe

I’m so excited to share this soup bean crockpot recipe with you all today! It’s a family favorite that’s been passed down through generations, and for good reason – it’s easy to make, packed with nutrients, and tastes amazing. I first discovered this recipe when I was in college, and it quickly became a staple in my dorm room. My friends would always rave about the flavors and the fact that it was so easy to prepare.

Fast forward to now, and I’ve adapted this recipe to fit my busy lifestyle as a mom. My kids adore helping me in the kitchen, and they love being able to contribute to mealtime. This recipe is perfect for any occasion – whether it’s a quick weeknight dinner or a special gathering with friends and family. The best part?

It’s incredibly versatile, so feel free to add your own favorite ingredients or spices to make it your own. I’ve even used it as a base for some amazing vegetarian and vegan options by swapping out the beans for different types of protein-rich legumes. As for where this dish comes from, I’m pretty sure it originated from my great-grandmother’s kitchen in rural Texas. She’d often tell me stories about how she’d cook up big batches of this soup on chilly winter days, serving it up with crusty bread and fresh veggies on the side.

To this day, whenever I take a bite of this delicious soup, I’m transported back to those cozy afternoons spent listening to her tales of yesteryear. And the best part? It’s still just as comforting and satisfying as ever! I love how the slow cooker does all the work for you, leaving you free to focus on more important things…

like spending quality time with loved ones or taking care of yourself. The technique behind making this soup is all about layering those flavors – starting with a rich broth made from scratch, then adding in the tender beans, aromatic spices, and finally finishing it off with some fresh herbs for added depth. It’s really not much more complicated than that! But trust me when I say that this is one recipe where less really is more – let those flavors meld together slowly over low heat until they become one harmonious whole.

That’s when magic happens! As for me? I love serving this up alongside some crusty bread or over rice for a filling meal that leaves everyone satisfied (and begging for seconds). And don’t even get me started on how well it freezes – just portion out individual servings and pop ’em into the freezer for future meals.

Hearty Crockpot Bean Soup

Hearty Crockpot Bean Soup

4.6 from 1644 votes

A comforting and protein-packed soup made with dried beans, vegetables, and savory seasonings, simmered low and slow in a crockpot. This easy, hands-off recipe yields a thick, flavorful soup perfect for chilly days.

Prep Time15 mins
Cook Time8 hours
Resting Time0 mins
Total Time8 hours 15 mins
Servings: 8Cuisine: InternationalCalories: 320 kcal

🥘Ingredients

For the Soup

1 pound dried mixed beans (such as pinto, navy, and kidney), sorted and rinsed
8 cups low-sodium vegetable broth
1 large yellow onion, diced
3 carrots, peeled and diced
3 celery stalks, diced
4 cloves garlic, minced
1 can (14.5 oz) diced tomatoes, undrained
2 bay leaves
1 teaspoon dried thyme
1 teaspoon smoked paprika
1/2 teaspoon black pepper
1 teaspoon salt, plus more to taste
2 tablespoons olive oil

For Garnish (optional)

Fresh parsley, chopped
Lemon wedges

👨‍🍳Directions

1Place the sorted and rinsed beans in a large bowl and cover with at least 3 inches of cold water.
2Let them soak for 8 hours or overnight, then drain and rinse thoroughly in a colander.
3In the slow cooker, combine the drained beans, vegetable broth, diced onion, carrots, celery, minced garlic, undrained diced tomatoes, bay leaves, dried thyme, smoked paprika, and black pepper.
4Stir everything together with a wooden spoon until well mixed.
5Cover the slow cooker with the lid and cook on low heat for 8 to 10 hours, or on high heat for 4 to 5 hours.
6The soup is done when the beans are tender and easily mashed against the side of the pot with a spoon.
7Remove the bay leaves and discard them.
8Stir in the olive oil and 1 teaspoon of salt, then taste and adjust the salt as needed.
9For a thicker soup, use an immersion blender to blend about 2 cups of the soup directly in the pot until smooth, then stir it back in.
10Ladle the hot soup into bowls and garnish with fresh chopped parsley and a squeeze of lemon juice if desired.
11Serve immediately with crusty bread or a side salad.

🔧Equipment

Large bowl
Colander
6-quart or larger slow cooker
Cutting board
Chef’s knife
Measuring cups and spoons
Wooden spoon

📊Nutrition Facts (per serving)

🔥Calories: 320 kcal🧈Total Fat: 6g💛Saturated Fat: 1g❤️Cholesterol: 0mg🧂Sodium: 680mg🌾Total Carbs: 52g🥦Dietary Fiber: 15g🍬Sugars: 8g🥩Protein: 16g

📝Notes

For a quicker option, use 3 cans (15 oz each) of rinsed and drained beans and reduce the broth to 6 cups. Cook on low for 4 to 6 hours or on high for 2 to 3 hours. Store leftovers in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months.

Watch Video Of How Hearty Crockpot Bean Soup Works

This soup bean crockpot recipe is truly one of my go-to recipes for any occasion – whether it’s a busy weeknight dinner or a special gathering with friends and family. Not only is it incredibly easy to prepare (just throw everything into your slow cooker!)

, but it also happens to be packed with nutrients that will leave everyone feeling satisfied (and begging for seconds!) For storage purposes, be sure to portion out individual servings into air-tight containers or zip-top bags before freezing them for future meals.

When reheating, simply thaw overnight in the fridge before re-warming in the microwave or on the stovetop. And don’t forget about serving ideas – try pairing it up with some crusty bread or over rice for added texture and depth.

❓ Frequently Asked Questions About Hearty Crockpot Bean Soup

Q1: What type of beans should I use in this recipe?

In this recipe, we’re using navy beans as they have a mild flavor that pairs well with the other ingredients.

Q2: Can I use canned beans instead of dried?

Nope! While canned beans are convenient, they often have added preservatives and sodium that can affect the overall taste and texture of your soup.

Q3: How long does it take to cook this soup?

This soup will be ready in about 6-8 hours depending on your slow cooker model.

Q4: Can I make this recipe in an Instant Pot?

Yes! If you prefer using an Instant Pot, you can cook the soup on high pressure for 20-25 minutes followed by a 10-minute natural release.

Q5: Is this recipe suitable for vegetarians/vegans?

This recipe is easily adaptable to suit both vegetarian and vegan diets by swapping out the beans with different types of protein-rich legumes.

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