Bean Soup in the Crockpot
Bean soup in the crockpot is a simple, filling pot made from a bag of mixed dried beans, ham and a few vegetables. The slow cooker softens the beans completely and turns the broth thick and rich with very little work from you.
8
servings15
minutes10
hoursMixed dried beans simmer with ham, onion, carrots and tomatoes until creamy. A splash of lemon at the end brightens the pot.
Ingredients
1 bag (20 oz) 15-bean soup mix, rinsed and picked over (seasoning packet discarded)
1 meaty ham hock or 2 cups diced ham
1 large yellow onion, diced
3 cloves garlic, minced
3 carrots, peeled and diced
2 stalks celery, diced
1 can (14.5 oz) diced tomatoes, undrained
6 cups low-sodium chicken broth
2 cups water
1 teaspoon smoked paprika
1 teaspoon dried thyme
2 bay leaves
1/2 teaspoon black pepper
1 teaspoon kosher salt
2 tablespoons fresh lemon juice
Directions
- Rinse the beans and soak them in plenty of cold water overnight. Drain and rinse again.
- Add the beans, ham hock, onion, garlic, carrots and celery to a 6-quart slow cooker.
- Add the tomatoes, broth, water, paprika, thyme, bay leaves and pepper. Leave out the salt for now.
- Cover and cook on LOW for 8 to 10 hours or on HIGH for 5 to 6 hours, until every kind of bean is completely soft.
- Remove the ham hock and bay leaves. Pull the meat off the bone, chop it and return it to the pot.
- Mash a cup of beans against the side of the pot and stir in to thicken.
- Stir in the salt and lemon juice. Taste and adjust.
- Cook 15 more minutes on HIGH.
- Serve hot with cornbread.
Notes
- Do not add the tomatoes at the start if you use hard water; acid can keep beans firm. Black, lima or navy beans alone also work with the same method. Leftovers keep 5 days and freeze for 3 months.
Why a mixed bean soup is made for the slow cooker
Dried beans take hours to soften, and different types cook at slightly different speeds. A long, gentle cook gives the slower beans time to catch up, so the whole mix ends up creamy, with some beans holding their shape and others melting into the broth. Because the beans do most of the work, this soup costs very little. A bag of dried beans, a ham hock and a few vegetables feed a family for several meals, and the leftovers taste better on day two.
A ham hock or leftover ham bone adds smoke and body, and carrots and tomatoes add color and a little sweetness. By the end you have a thick soup that tastes like it took all day, because it did, but you did almost nothing.
Choosing the beans and flavor
Bean mix: A 13, 15 or 16 bean mix works the same way. Throw out the seasoning packet, which is often very salty, and use your own spices. Rinse well and look through the beans for stones or shriveled pieces, since mixed bags often have a few.
Single beans: Black, lima or navy beans work in the same method. Lima bean soup is a little sweeter and creamier, and black bean soup tastes earthier.
Ham hock: A meaty smoked ham hock gives the best flavor. Diced leftover ham works too if you add it near the end.
Tomatoes: They give acidity and color. Add them in the last two hours if you want the softest beans.
Lemon juice: A little at the end brightens a heavy pot.
Tips for beans that actually get soft
Soak overnight: It shortens the cook and gives more even results. If you cannot, expect an extra 1 to 2 hours on LOW. Check the pot once around the halfway point to make sure the water level still covers the beans. If not, add a cup of hot water.
Salt late: The most common mistake is salting at the start, which some cooks find slows softening. Add salt once the beans are tender.
Use fresh beans: Old dried beans may stay firm no matter how long they cook. Buy from a store with quick turnover. If your bean mix has very small lentils or split peas, they may dissolve into the broth, which only makes the soup thicker and creamier.
Swaps and variations
For a vegetarian soup, skip the ham and use vegetable broth, smoked paprika and a splash of liquid smoke. Smoked turkey legs or bacon work in place of ham hocks. A handful of chopped kale or spinach in the last 30 minutes adds greens. For spice, add a diced jalapeno. Sausage slices such as andouille or kielbasa can be added in the last hour for a heartier, smokier soup.
Do not use raw red kidney beans. They contain a toxin that a slow cooker does not destroy unless they are boiled first for at least 10 minutes.
What to serve with it
Serve with cornbread or crusty bread, a bowl of chopped onion, and a bottle of hot sauce or vinegar at the table. A simple slaw or green salad adds crunch beside the creamy beans. A drizzle of hot sauce or a spoonful of chopped pickled peppers on top adds a lively contrast.
Storing and reheating
Store the soup in the fridge for up to 5 days. It thickens overnight, so add a splash of broth or water when reheating. Use freezer-safe containers and leave an inch of room at the top, because the soup expands as it freezes.
Freeze in portions for up to 3 months. Thaw in the fridge and reheat on the stove.
Bean Soup in the Crockpot at a glance
- Prep time: 15 minutes
- Cooking time: 10 hours
- Servings: 8 servings
- Ingredients: 15, led by bag (20 oz) 15-bean soup mix, meaty ham hock or 2 cups diced ham, yellow onion, garlic
Tips for Bean Soup in the Crockpot
Do not add the tomatoes at the start if you use hard water; acid can keep beans firm. Black, lima or navy beans alone also work with the same method. Leftovers keep 5 days and freeze for 3 months.
Bean Soup in the Crockpot FAQ
How long does Bean Soup in the Crockpot take?
Bean Soup in the Crockpot takes 10 hours of cooking after 15 minutes of prep.
How many people does Bean Soup in the Crockpot serve?
This recipe makes 8 servings.
What do I need to make Bean Soup in the Crockpot?
15 ingredients, led by bag (20 oz) 15-bean soup mix, meaty ham hock or 2 cups diced ham, yellow onion, garlic. Amounts are in the recipe card above.
