Slow Cooker Bean Soup

introduction

This slow cooker bean soup is warm, simple, and filling. It uses dried beans, broth, ham, and a few vegetables. If you like easy slow cooker meals, you may also enjoy a hearty option like slow cooker ham and potato soup which shares similar flavors.

why make this recipe

Make this recipe because it is easy and uses cheap ingredients. The slow cooker does the work. The soup freezes well and feeds a crowd. It is a good weeknight or meal-prep dish.

how to make Slow Cooker Bean Soup

Rinse and soak the dried beans first. Add all the ingredients to the slow cooker. Cook on low for a long time so the beans get soft and the flavors mix. Taste and add salt and pepper at the end. Remove the bay leaf before you serve.

Ingredients :

1 cup dried beans (e.g., navy, pinto, or black beans), 4 cups chicken or vegetable broth, 1 cup diced ham, 1 onion, chopped, 2 carrots, diced, 2 celery stalks, diced, 3 cloves garlic, minced, 1 teaspoon dried thyme, 1 bay leaf, Salt and pepper to taste

Directions :

1. Rinse and soak the dried beans overnight, or use quick soak method.
2. In the slow cooker, combine the soaked beans, broth, ham, onion, carrots, celery, garlic, thyme, and bay leaf.
3. Season with salt and pepper.
4. Cook on low for 8 hours or high for 4 hours, until beans are tender.
5. Remove bay leaf before serving.
6. Enjoy your soup!

how to serve Slow Cooker Bean Soup

Serve hot in bowls. Add a spoon of plain yogurt or a drizzle of olive oil if you like. Top with chopped parsley or green onion for color. Serve with crusty bread or simple crackers, or pair with a taco-style side like slow cooker taco soup for a different meal night.

how to store Slow Cooker Bean Soup

Cool the soup to room temperature before storing. Keep in the fridge for up to 4 days in a sealed container. For longer storage, freeze in airtight containers for up to 3 months. Thaw in the fridge and reheat on the stove or in the microwave.

tips to make Slow Cooker Bean Soup

• Soak beans overnight to cut cooking time and help digestion.
• Use low salt broth if your ham is salty. Add more salt at the end if needed.
• Stir once during cooking if you can, to mix flavors.
• If the soup is too thin, mash some beans and stir to thicken.

variation (if any)

• Make it vegetarian: skip the ham and use smoked paprika or liquid smoke.
• Add greens: stir in chopped kale or spinach in the last 15 minutes.
• Change the beans: use any dried bean mix you like.
• Add tomatoes or a splash of vinegar for brightness.

FAQs

Q: Do I need to soak the beans?
A: Soaking helps them cook evenly and reduces gas. You can quick soak or soak overnight.

Q: Can I use canned beans instead of dried?
A: Yes. Use about 3 cups of drained cooked beans. Reduce cooking time so vegetables stay tender.

Q: How do I know when the beans are done?
A: The beans are done when they are soft and mash easily with a fork.

Q: Can I add more vegetables?
A: Yes. Potatoes, bell peppers, or tomatoes work well. Add firm vegetables earlier and delicate ones later.

Conclusion

For a tested recipe similar to this slow cooker bean soup, see Slow Cooker Ham and Bean Soup Recipe.

Slow Cooker Bean Soup

A warm, simple, and filling bean soup made with dried beans, broth, ham, and vegetables, ideal for easy meal prep.

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Prep Time 15 minutes mins

Cook Time 8 hours hrs

Total Time 8 hours hrs 15 minutes mins

Servings: 6 servings

Course: Main Course, Soup

Cuisine: American

Calories: 200

Ingredients Method Notes

Ingredients

  

Beans and Broth

• 1 cup dried beans (e.g., navy, pinto, or black beans) Soak the beans overnight or use the quick soak method.
• 4 cups chicken or vegetable broth Use low salt broth if your ham is salty.

Meat and Vegetables

• 1 cup diced ham Add for flavor.
• 1 medium onion, chopped
• 2 medium carrots, diced
• 2 stalks celery, diced
• 3 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 leaf bay leaf Remove before serving.

Seasoning

• to taste Salt Add at the end for flavor.
• to taste Pepper Add at the end for flavor.

Method

 

Preparation

1. Rinse and soak the dried beans overnight, or use the quick soak method.
2. In the slow cooker, combine the soaked beans, broth, ham, onion, carrots, celery, garlic, thyme, and bay leaf.
3. Season with salt and pepper.

Cooking

1. Cook on low for 8 hours or high for 4 hours, until beans are tender.
2. Remove the bay leaf before serving.

Notes

Cool the soup to room temperature before storing. Keep in the fridge for up to 4 days in a sealed container. For longer storage, freeze in airtight containers for up to 3 months. Thaw in the fridge and reheat on the stove or in the microwave.