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Delicious slow cooker bean soup simmering in a pot, perfect for cozy meals.

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
Cook Time 8 hours
Total Time 8 hours 15 minutes
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.