soup bean crockpot recipe

Written BySheba G Updated On
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The Best soup bean crockpot recipe

I’ve been making this soup bean crockpot recipe for years, and it’s always a hit with my family. I first discovered it in a cookbook my mom had given me, and I was immediately drawn to the simplicity of the ingredients and the ease of preparation.

The dish itself is a hearty, comforting blend of beans, vegetables, and aromatic spices that’s perfect for a weeknight dinner or a special occasion. My kids love it because it’s filling and flavorful, and my husband appreciates the fact that it’s easy to make in large quantities.

As for me, I love how this recipe brings everyone together – we often make it on Sundays after church, when we’re all feeling relaxed and ready to spend time together. The aroma of simmering beans and vegetables fills our home, making everyone feel cozy and content.

I’ve experimented with various ingredients over the years, but this basic recipe remains my go-to version. It’s a true classic, and one that never fails to please.

Crockpot Bean Soup

4.6 from 566 votes

A hearty and comforting crockpot bean soup perfect for cold days. This recipe combines beans, vegetables, and spices for a flavorful and nutritious meal.

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

🥘Ingredients

Ingredients

1 lb dried mixed beans (such as kidney, pinto, and black beans)
1 large onion, diced
3 cloves garlic, minced
3 carrots, peeled and diced
3 celery stalks, diced
1 large can tomato sauce
3 cups vegetable broth
1 tsp dried thyme
1 tsp dried oregano
1 tsp paprika
1 tsp cumin
1 bay leaf
salt and pepper to taste
2 tbsp olive oil

👨‍🍳Directions

1Rinse the dried beans and sort out any debris.
2Place them in the crockpot.
3Add the diced onion, minced garlic, diced carrots, and diced celery to the crockpot.
4Stir to combine with the beans.
5Pour in the tomato sauce and vegetable broth.
6Stir well to ensure all ingredients are submerged in liquid.
7Add the thyme, oregano, paprika, cumin, and bay leaf to the crockpot.
8Season with salt and pepper to taste.
9Stir well to combine all the spices.
10Drizzle the olive oil over the top of the ingredients in the crockpot.
11Stir gently to coat all the ingredients with oil.
12Cover the crockpot and cook on low for 8 hours.
13The beans should be tender and the vegetables should be soft and easily pierced with a fork.
14Stir occasionally during cooking if possible.
15Once the soup is done, remove the bay leaf.
16Taste and adjust seasoning if needed.
17If you prefer a thicker soup, you can mash some of the beans against the side of the crockpot with a spoon to release their starches.
18Ladle the soup into bowls and serve hot.
19Garnish with chopped parsley or a dollop of sour cream if desired.

🔧Equipment

Crockpot
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 canned beans if you are short on time, but adjust the cooking time accordingly. For a spicier soup, add a diced jalapeño or a pinch of cayenne pepper.

Watch Video Of How Crockpot Bean Soup Works

This soup bean crockpot recipe is a versatile and delicious meal that’s perfect for any occasion. It’s a great way to introduce more beans into your diet, and it’s a dish that both kids and adults will love.

It’s also a great option for meal prepping, as it can be easily reheated and enjoyed throughout the week. This soup is a hearty, comforting dish that’s perfect for chilly evenings or busy weekdays when you need a warm, satisfying meal without much effort.

Serve it with some crusty bread or a side salad for a complete meal that your family will love.

❓ Frequently Asked Questions About Crockpot Bean Soup

1. Can I use different types of beans in this recipe?

Yes, you can use different types of beans in this recipe. While the original recipe calls for kidney beans, you can substitute them with black beans, pinto beans, or any other type of bean you prefer. Just make sure to adjust the cooking time accordingly, as some beans may require more or less time to cook.

2. Can I make this soup in a pressure cooker?

Yes, you can make this soup in a pressure cooker. If you’re using a pressure cooker, you’ll need to adjust the cooking time. Generally, you’ll need to cook the soup for about 20-25 minutes under high pressure, and then let it naturally release for another 10 minutes.

3. Can I freeze this soup for later?

Yes, this soup freezes well. Let the soup cool completely before transferring it to an airtight container. Freeze for up to 3 months. When you’re ready to eat it, thaw it in the refrigerator overnight and reheat it on the stove or in the microwave.

4. Can I make this soup vegetarian or vegan?

Yes, this soup can easily be made vegetarian or vegan. To make it vegetarian, simply omit the meat or use a vegetarian broth. To make it vegan, use vegetable broth and ensure that all other ingredients are vegan-friendly.

5. Can I add more vegetables to this soup?

Absolutely, feel free to add more vegetables to this soup. Carrots, celery, bell peppers, and zucchini are all great additions. Just chop them up and add them to the crockpot with the other ingredients. Keep in mind that some vegetables, like zucchini, may become mushy if cooked for too long, so you may want to add them later in the cooking process.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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