Hearty Bean Soup Recipe Crock Pot
Description
This hearty bean soup recipe crock pot is simple, easy and delicious. It combines dried beans and vegetables cooked together in a slow cooker, resulting in a thick and rich soup. This soup is perfect for a cold winter night, and it's so easy to make that it's perfect for busy weeknights. The combination of beans, vegetables and herbs gives the soup a wonderful flavor and texture that will warm you up from the inside out. Plus, it's a great way to use up any leftover beans you may have in the pantry.
Prep Time
The prep time for this hearty bean soup recipe crock pot is around 15 minutes. It takes some time to chop the vegetables and measure out the dried beans and spices, but it's really quite simple. Plus, you can always do the prep work the night before and store everything in the refrigerator until you're ready to start cooking. This will save you even more time on the day you plan to make the soup.
Cook Time
The cook time for this hearty bean soup recipe crock pot is around 6-8 hours. The slow cooker does all the work for you, so all you need to do is add the ingredients and let it work its magic. The long cooking time allows the beans to become tender and the flavors to blend together, resulting in a delicious soup that's full of flavor.
Ingredients
- 1 cup dried beans (any variety)
- 3 cloves garlic, minced
- 1 onion, diced
- 2 carrots, diced
- 2 stalks celery, diced
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 bay leaf
- 6 cups vegetable broth
- 1 (14-ounce) can diced tomatoes, with their juice
- Salt and pepper, to taste
Instructions
1. Begin by soaking your beans overnight. Place the beans in a large bowl and cover with cold water. Let the beans soak for at least 8 hours, or overnight. Drain and rinse the beans well before proceeding.
2. Next, heat the olive oil in a large skillet over medium-high heat. Add the garlic, onion, carrots and celery and sauté for 3-5 minutes, until the vegetables are softened and fragrant. Add the oregano, thyme and bay leaf and cook for another minute.
3. Transfer the vegetables to a slow cooker. Add the drained beans, vegetable broth and diced tomatoes with their juice. Stir to combine. Cover the slow cooker and cook on low for 6-8 hours, or until the beans are tender.
4. Once the soup is done cooking, season with salt and pepper to taste. Serve warm with crusty bread.
Equipment
- Large bowl
- Large skillet
- Slow cooker
Notes
Be sure to soak the dried beans overnight in cold water before cooking. This helps to soften the beans and reduce cooking time. If you don't have time to soak the beans, you can use canned beans instead. Just be sure to drain and rinse them well before adding to the slow cooker.
Nutrition: Per Serving
Calories: 167, Total Fat: 5g, Saturated Fat: 1g, Cholesterol: 0mg, Sodium: 845mg, Carbohydrates: 24g, Fiber: 5g, Sugar: 4g, Protein: 7g
Recipe Tips
This hearty bean soup recipe crock pot is very versatile and can be easily adapted to suit your tastes. Feel free to add other vegetables such as bell peppers, zucchini, kale or spinach. You can also add cooked sausage or ground beef, if desired. For a creamier soup, add a can of pureed pumpkin or a few tablespoons of heavy cream. And if you like some heat, add a pinch of cayenne pepper or a few dashes of hot sauce.
This soup is even better the next day, as the flavors have time to develop and mingle together. Leftovers can be stored in an airtight container in the refrigerator for up to 5 days. The soup also freezes well for up to 3 months.
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