Here’s a hearty, healthy, and easy recipe for Crockpot Bean Soup — a cozy, nourishing dish perfect for busy days. You can use dry beans or canned, and it’s highly customizable with veggies, herbs, and spices.
🫘 Crockpot Bean Soup (Slow Cooker)
🧾 Ingredients (Serves 6–8):
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1 lb (about 2 cups) dry mixed beans (or use 2–3 cans, drained and rinsed)
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1 medium onion, diced
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2 carrots, peeled and chopped
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2 celery stalks, chopped
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3–4 cloves garlic, minced
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1 can (14.5 oz) diced tomatoes, with juices
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6 cups vegetable or chicken broth
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1–2 tsp salt, to taste
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1 tsp black pepper
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1 tsp paprika (optional)
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1 tsp thyme or Italian seasoning
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1 bay leaf
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1 tbsp olive oil (optional, for richness)
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1–2 cups chopped spinach or kale (optional, added at the end)
🍲 Instructions:
1. Soak Beans (If Using Dry):
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Soak beans overnight OR use a quick soak: boil beans for 5 minutes, then let sit 1 hour. Drain and rinse before using.
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If using canned beans, skip soaking.
2. Add to Crockpot:
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Add soaked beans (or canned), chopped vegetables, garlic, tomatoes, broth, and seasonings to the slow cooker.
3. Cook:
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Cook on LOW for 8–10 hours or HIGH for 4–6 hours, until beans are tender.
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If using canned beans, add them halfway through cooking to prevent over-softening.
4. Finish & Serve:
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Stir in spinach or kale during the last 10–15 minutes if using.
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Remove bay leaf.
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Adjust salt and pepper.
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Optional: Use an immersion blender to partially blend for a thicker texture.
🥣 Serving Suggestions:
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Serve with crusty bread, cornbread, or over rice.
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Garnish with fresh herbs, grated Parmesan, or a drizzle of olive oil.
🔄 Variations:
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Add diced ham, smoked sausage, or bacon for a meaty version.
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Spice it up with chili flakes or chipotle powder.
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Use a 15-bean soup mix for extra variety.