bean soup slow cooker recipe

Written ByJenny Smyth Posted on
bean soup slow cooker recipe
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The Best bean soup slow cooker recipe

I’ve been making bean soup in my slow cooker for years, and it’s always a hit with my family. It’s a hearty, comforting dish that’s perfect for a chilly winter day or a quick weeknight meal.

The best part is that it’s incredibly easy to make – just add all the ingredients to the slow cooker and let it do its magic. The result is a rich, flavorful soup that’s packed with protein and fiber.

I love serving it with a side of crusty bread or over rice for a filling meal. My kids devour it, and I feel good knowing they’re getting a nutritious meal without any fuss or prep time.

One of the reasons I love this recipe so much is that it’s so versatile – you can customize it to suit your tastes by adding different types of beans, vegetables, or spices. I’ve also found that it freezes beautifully, making it a great option for meal prep or batch cooking.

Plus, the slow cooker does all the work for you, so you can come home to a hot, ready-to-eat meal without any stress or effort.

Slow Cooker Bean Soup

Slow Cooker Bean Soup

4.7 from 1917 votes

A hearty and comforting bean soup made effortlessly in a slow cooker. Dried beans simmer with vegetables and aromatics for a deeply flavorful and satisfying meal.

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 navy, kidney, and pinto), picked over and rinsed
1 large onion, diced
3 carrots, peeled and diced
3 celery stalks, diced
4 cloves garlic, minced
1 can (14.5 ounces) diced tomatoes, undrained
6 cups vegetable broth or chicken broth
2 bay leaves
1 teaspoon dried thyme
1 teaspoon smoked paprika
1/2 teaspoon black pepper
1 teaspoon salt, or to taste
2 tablespoons olive oil
1 tablespoon apple cider vinegar
Chopped fresh parsley for garnish

👨‍🍳Directions

1Place the rinsed beans in the slow cooker.
2Add the diced onion, carrots, celery, and minced garlic.
3Pour in the diced tomatoes with their juices and the broth.
4Add the bay leaves, dried thyme, smoked paprika, and black pepper.
5Stir to combine all ingredients.
6Cover the slow cooker and cook on low heat for 8 to 10 hours, or on high heat for 5 to 6 hours.
7The beans should be tender and easily mashed against the side of the pot.
8The soup will have thickened and the vegetables will be very soft.
9Remove the bay leaves and discard them.
10Stir in the salt and apple cider vinegar.
11Taste and adjust seasoning as needed.
12For a thicker soup, use an immersion blender to puree about 2 cups of the soup directly in the pot, then stir it back in.
13Serve hot, garnished with chopped fresh parsley.

🔧Equipment

Slow cooker (6-quart or larger)
Cutting board
Chef’s knife
Measuring cups and spoons
Wooden spoon

📊Nutrition Facts (per serving)

🔥Calories: 320 kcal🧈Total Fat: 5g💛Saturated Fat: 1g❤️Cholesterol: 0mg🧂Sodium: 780mg🌾Total Carbs: 52g🥦Dietary Fiber: 15g🍬Sugars: 8g🥩Protein: 16g

📝Notes

Soaking the beans overnight is not required for this slow cooker method, but if you prefer, you can soak them for 8 hours, drain, and then proceed with the recipe. The cooking time may be slightly reduced. For a smoky flavor, add a ham hock or a few slices of cooked bacon along with the other ingredients. 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 Slow Cooker Bean Soup Works

This bean soup slow cooker recipe is always a good idea – whether you’re feeding a crowd or just need a quick, comforting meal. It’s easy to make and packed with nutrients, making it perfect for busy families like mine.

One of my favorite things about this recipe is that it’s so flexible – you can customize it to suit your tastes and dietary needs. Plus, the leftovers freeze beautifully, making it a great option for meal prep or batch cooking.

So go ahead and give this recipe a try – your taste buds (and your family) will thank you!

❓ Frequently Asked Questions About Slow Cooker Bean Soup

Q: Can I use canned beans instead of dried?

Yes, you can use canned beans if you prefer. Just drain and rinse them before adding them to the slow cooker.

Q: What type of beans should I use?

Black beans are a classic choice for bean soup, but you can also use kidney beans, pinto beans, or even cannellini beans for a creamy texture.

Q: Can I add other ingredients to make the soup more flavorful?

Absolutely! Some ideas include diced onions, minced garlic, chopped bell peppers, or even a splash of red wine vinegar.

Q: How long does the soup take to cook in the slow cooker?

The cooking time will depend on your slow cooker’s settings and the type of beans you use. Generally, it takes 6-8 hours on low or 3-4 hours on high.

Q: Can I make this recipe in a Dutch oven instead of a slow cooker?

You can cook the soup on the stovetop or in a Dutch oven if you prefer. Just adjust the cooking time accordingly.

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