slow cooker bean soup recipe

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

I’ve been making this slow cooker bean soup recipe for years, and it’s a staple in our household. My kids love it because it’s hearty and filling, and I love it because it’s so easy to prepare.

The recipe comes from my grandmother, who learned it from her mother, and it’s been passed down through generations. The slow cooker makes the beans tender and flavorful, and the soup is perfect for a weeknight dinner or a special occasion.

I like to serve it with some crusty bread or cornbread for a comforting meal that everyone will enjoy. One of the best things about this recipe is that you can customize it to your taste by adding your favorite vegetables or spices.

My family loves it when I add some diced ham or bacon for added smokiness, but you can leave those out if you’re vegetarian or vegan. The key to this recipe is using high-quality beans and broth, so don’t skimp on those ingredients if you want the best flavor.

This soup is also great for meal prep because you can make a big batch and store it in the fridge or freezer for later use. It’s perfect for a busy family like mine because we can all eat together at home without having to worry about takeout or delivery.

Slow Cooker Bean Soup

4.9 from 743 votes

A hearty and comforting bean soup made easily in the slow cooker. Perfect for a cold day or meal prep.

Prep Time15 mins
Cook Time8 hours
Resting Time0 mins
Total Time8 hours 15 mins
Servings: 6Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Soup

1 lb dried beans
1 large onion
2 carrots
2 stalks celery
4 cloves garlic
1 can diced tomatoes
4 cups vegetable broth
1 tsp dried thyme
1 tsp dried oregano
1 bay leaf
2 tbsp olive oil
salt and pepper to taste

👨‍🍳Directions

1Rinse and sort the dried beans.
2Pick out any small stones or debris.
Set aside.
3Dice the onion, carrots, and celery into small pieces using a cutting board and knife.
4Mince the garlic cloves.
5Heat olive oil in a large pan over medium heat.
6Add the diced vegetables and minced garlic.
7Sauté until the vegetables are softened and the onions are translucent, about 5 minutes.
8Transfer the sautéed vegetables to the slow cooker.
9Add the rinsed beans, diced tomatoes, vegetable broth, thyme, oregano, and bay leaf.
10Stir well to combine.
11Cover and cook on low for 8 hours.
12The beans should be tender and the soup should have thickened slightly.
13Stir occasionally to prevent sticking.
14Season with salt and pepper to taste.
15Remove the bay leaf before serving.

🔧Equipment

Slow cooker
Cutting board
Knife

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 8g💛Saturated Fat: 1g❤️Cholesterol: 0mg🧂Sodium: 800mg🌾Total Carbs: 55g🥦Dietary Fiber: 15g🍬Sugars: 8g🥩Protein: 20g

📝Notes

Tips: You can use a variety of beans such as kidney, pinto, or black beans. For a spicier soup, add a diced jalapeño pepper.

This slow cooker bean soup recipe is a great way to enjoy a delicious and nutritious meal without spending a lot of time in the kitchen. It is perfect for busy families, and it is also great for entertaining. It is a great way to use up leftovers and reduce food waste. I love that this recipe is really budget-friendly.

I always make this soup for family gatherings and potlucks because it is always a crowd-pleaser. The best thing about this recipe is how easy it is to make. You just need to add all the ingredients to the slow cooker and let it cook all day. The slow cooking process allows the flavors to meld together, creating a rich and flavorful soup.

I love that you can customize this recipe to suit your taste. You can add different types of beans, vegetables, and spices to create a unique and delicious meal. It is a great way to introduce your kids to different types of beans and vegetables. This recipe is not only delicious but also has many health benefits.

Beans are a great source of fiber, protein, and iron, which are essential for a healthy diet. The slow cooker bean soup recipe is also low in calories and fat, making it an excellent choice for anyone looking to maintain a healthy weight.

❓ Frequently Asked Questions About Slow Cooker Bean Soup

1. What types of beans can I use in this recipe?

You can use any type of bean in this recipe. Some popular choices include kidney beans, black beans, pinto beans, and navy beans. You can also use a combination of different types of beans to create a unique and flavorful soup.

2. Can I make this recipe vegetarian?

Yes, this recipe can easily be made vegetarian. Simply omit the meat and add more vegetables or beans to the soup. You can also add vegetarian sausage or tempeh for added protein.

3. How long does it take to cook the soup in the slow cooker?

The soup typically takes 6-8 hours to cook on low or 4-6 hours on high. However, the exact cooking time may vary depending on the type and size of your slow cooker.

4. Can I freeze the leftover soup?

Yes, you can freeze the leftover soup for up to 3 months. Simply let the soup cool to room temperature, then transfer it to an airtight container or freezer bag and freeze. To reheat, thaw the soup in the refrigerator overnight and then warm it up on the stove or in the microwave.

5. Can I use canned beans instead of dried beans?

Yes, you can use canned beans in this recipe. If you use canned beans, you can add them to the soup during the last hour of cooking. This will help to prevent the beans from becoming too mushy.

6. Can I adjust the spiciness of the soup?

Yes, you can easily adjust the spiciness of the soup to suit your taste. If you like it spicy, you can add more chili powder or diced jalapeños. If you prefer a milder soup, you can omit the chili powder and jalapeños or use a smaller amount.

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