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slow cooked bean soup recipe

Crockpot Bean Soup

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Prep Time 15 minutes
Cook Time 8 hours
Resting Time 10 minutes
Total Time 8 hours 25 minutes
Course Main
Cuisine American
Servings 6 servings

Equipment

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

Ingredients
  

  • 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.
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