Crockpot Bean Soup

Picture a cozy bowl of crockpot bean soup, its inviting aroma filling your kitchen with warmth.

There’s something inherently comforting about this simple yet hearty dish that makes it a favorite for chilly days.

With minimal effort, a medley of dry beans, fresh vegetables, and savory spices slowly transform into a nourishing meal.

The rich flavors meld together over hours, creating a satisfying symphony of taste.

Let’s bring this delicious dish to life.

Kitchen Tools Required

• 1 Crockpot
• 1 Cutting board
• 1 Knife
• 1 Measuring cup
• 1 Spoon for stirring

Ingredients

• 2 cups dry beans, mixed
• 8 cups water
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 can (14.5 ounces) diced tomatoes
• 2 carrots, sliced
• 2 celery stalks, chopped
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon cayenne pepper
• 1 tablespoon olive oil
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 bay leaf

Cook & Prep Time

To efficiently manage your time while preparing and cooking Crockpot Bean Soup, follow this timeline:

Timeline for Crockpot Bean Soup

Preparation Phase:

1. Reading and Gathering Ingredients (5 minutes)
   • Read through the recipe and gather all ingredients and equipment needed.
2. Prep Work (10 minutes)
   • Rinse and sort the dry beans.
   • Chop the onion and celery.
   • Mince the garlic.
   • Slice the carrots.

Cooking Phase:

3. Initial Cooking Setup (5 minutes)

• Place the beans in the crockpot and cover with water.
• Add the chopped onion, minced garlic, diced tomatoes, carrots, and celery.
• Stir in salt, black pepper, cayenne pepper, olive oil, thyme, oregano, and the bay leaf.

4. Cooking Time (8 hours)

– Cover the crockpot and set it to cook on low heat for 8 hours.

Post-Cooking Phase:

5. Finishing Touches (10 minutes)

• After 8 hours, remove the bay leaf from the soup.
• Let the soup rest for 10 minutes before serving.

Plan to start the preparation phase at least 8 hours and 15 minutes before you intend to serve the soup.

If you plan to serve the soup at 6:00 PM, begin the preparation phase by 9:45 AM.

This timeline also allows for a brief 5-minute period at the start for reading and organizing, ensuring a smooth cooking experience.

Feel free to adjust the timeline as needed to suit your pace and kitchen setup.

Enjoy your hearty Crockpot Bean Soup!

Recipe Instructions

Rinse and sort the dry beans to remove any debris.

Place the beans in the crockpot and cover with water.

Add the chopped onion, minced garlic, diced tomatoes, carrots, and celery to the crockpot.

Stir in salt, black pepper, cayenne pepper, olive oil, thyme, oregano, and the bay leaf.

Cover and cook on low heat for 8 hours or until the beans are tender.

Remove the bay leaf before serving.

Let the soup rest for 10 minutes before serving.

Serving Tips

• Crusty Bread: Pair with a slice of crusty bread for a satisfying and hearty meal.
• Grated Cheese: Top with some grated Parmesan or cheddar cheese for added richness.
• Fresh Herbs: Garnish with fresh parsley or cilantro for a pop of color and flavor.
• Sour Cream or Yogurt: Add a dollop of sour cream or plain yogurt for a creamy texture.
• Hot Sauce: Serve with a dash of hot sauce for those who enjoy an extra kick of heat.

Storage

Store leftover crockpot bean soup in an airtight container in the refrigerator for up to 4 days.

For longer storage, freeze in portions for up to 3 months.

Reheat before serving.

Freezing

To freeze Crockpot Bean Soup, allow it to cool completely.

Transfer to airtight containers, leaving space for expansion.

Label with the date and freeze.

Thaw in the refrigerator before reheating.

Reheating

To reheat crockpot bean soup, gently warm it on the stovetop over medium heat.

Stir occasionally.

Alternatively, use a microwave-safe container and heat in the microwave.

Stir halfway through.

Final Thoughts

Crockpot Bean Soup is a comforting and nutritious dish perfect for any occasion.

With minimal prep time and the benefit of slow cooking, it allows flavors to meld beautifully.

The soup is versatile, allowing you to adjust seasonings to suit your taste.

For an enhanced flavor, consider sautéing the vegetables before adding them to the crockpot.

If you prefer a thicker consistency, mash some beans or blend a portion of the soup.

Serve with crusty bread for a complete meal.

This dish isn’t only filling but also a great way to enjoy a variety of beans in one delicious bowl.

Frequently Asked Questions

Can I Use Canned Beans Instead of Dry Beans?

You can use canned beans instead of dry. Reduce the water by half and add beans during the last hour of cooking to prevent overcooking. Adjust salt since canned beans often have added sodium. Enjoy your flavorful soup!

What Type of Beans Work Best for This Recipe?

You can use a mix of kidney, navy, and pinto beans for the best flavor and texture. These beans hold up well during long cooking times, pairing perfectly with the recipe’s spices and vegetables.

How Can I Make the Soup Vegetarian or Vegan?

You can easily make the soup vegan by ensuring all ingredients are plant-based. Use vegetable broth instead of water for added depth. Enhance flavors with extra thyme and oregano. Pair with crusty bread for a satisfying meal.

Can I Add Meat to the Soup for Extra Protein?

Yes, you can add meat for extra protein. Consider using 1 pound of chicken or sausage. Sear it first for flavor depth. Pair the meat with rosemary or smoked paprika to enhance the soup’s taste profile.

Is It Possible to Cook This Soup on High Heat?

Yes, you can cook it on high heat, reducing the time to about 4-5 hours. Use precise measurements for even cooking. Consider enhancing flavors with extra herbs or a splash of balsamic vinegar before serving.

Crockpot Bean Soup

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 8 hours hrs

Resting Time 10 minutes mins

Total Time 8 hours hrs 25 minutes mins

Course Main

Cuisine American

Servings 6 servings

Equipment

• 1 Crockpot
• 1 Cutting board
• 1 Knife
• 1 measuring cup
• 1 spoon for stirring

Ingredients

  

1x2x3x

• 2 cup dry beans mixed
• 8 cup water
• 1 onion chopped
• 2 clove garlic minced
• 1 can diced tomatoes 14.5 ounces
• 2 carrots sliced
• 2 celery stalks chopped
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon cayenne pepper
• 1 tablespoon olive oil
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 bay leaf

Instructions

 

• Rinse and sort the dry beans to remove any debris.
• Place the beans in the crockpot and cover with water.
• Add the chopped onion, minced garlic, diced tomatoes, carrots, and celery to the crockpot.
• Stir in salt, black pepper, cayenne pepper, olive oil, thyme, oregano, and the bay leaf.
• Cover and cook on low heat for 8 hours or until the beans are tender.
• Remove the bay leaf before serving.
• Let the soup rest for 10 minutes before serving.

Notes

For a richer flavor, consider sautéing the onion, garlic, carrots, and celery in olive oil before adding them to the crockpot. If you prefer a thicker soup, mash some of the beans with a potato masher or blend a portion of the soup and stir it back into the pot. Adjust the seasonings to taste and add more herbs or spices if desired. Serve the soup with crusty bread for a hearty meal.

Tried this recipe?Let us know how it was!

Cynthia Weatherford

Cynthia Weatherford is a seasoned chef and culinary enthusiast who serves as the Recipe creator of Somonday. With decades of experience in the kitchen and a passion for exploring diverse cuisines, Cynthia brings a blend of creativity and technique to every dish. Known for transforming simple ingredients into show-stopping meals, Cynthia believes that cooking is an art form anyone can master. Dedicated to inspiring home cooks, Cynthia shares approachable recipes, pro tips, and culinary wisdom to make every meal memorable.