Description

This hearty Crockpot Bean Soup recipe is a flavorful, slow-cooked dish featuring tender beans simmered with aromatic vegetables, herbs, and spices. Perfect for a comforting meal, it can be easily adapted to a vegetarian version using vegetable broth. The soup is thickened to your liking by partially pureeing with an immersion blender and garnished with fresh parsley for added brightness.

Ingredients

Scale

Beans and Broth

1 pound dried beans (such as navy, pinto, or black beans)
6 cups low-sodium vegetable or chicken broth

Vegetables

1 large onion, chopped
2 carrots, diced
2 celery stalks, diced
3 cloves garlic, minced

Seasonings and Herbs

1 teaspoon dried thyme
1 teaspoon smoked paprika
1/2 teaspoon black pepper
1/2 teaspoon salt
1 bay leaf
1/4 teaspoon crushed red pepper flakes (optional)
1 can (14.5 ounces) diced tomatoes
2 tablespoons olive oil
2 tablespoons chopped fresh parsley for garnish (optional)

Cook Mode Prevent your screen from going dark

Instructions

Prepare the Beans: Rinse the dried beans thoroughly and remove any debris. For best results, soak the beans in water for 6–8 hours or overnight to reduce cooking time and improve digestibility. Drain and rinse the beans before cooking.
Sauté the Vegetables: Heat olive oil in a skillet over medium heat. Add the chopped onion, diced carrots, and celery, sautéing for about 5 minutes until the vegetables soften. Add minced garlic and cook for an additional 30 seconds until fragrant.
Combine Ingredients in Slow Cooker: Transfer the sautéed vegetables to the slow cooker. Add the drained beans, broth, diced tomatoes, dried thyme, smoked paprika, black pepper, salt, bay leaf, and optional crushed red pepper flakes. Stir everything together to combine.
Cook the Soup: Cover and cook on low heat for 8–10 hours or on high for 4–5 hours, until the beans are tender and fully cooked.
Finish the Soup: Remove the bay leaf from the slow cooker. Using an immersion blender, partially puree the soup to thicken the texture, or leave it chunky according to your preference.
Serve: Ladle the soup into bowls and garnish with chopped fresh parsley if desired. Serve hot and enjoy.

Notes

You can add cooked sausage, ham, or bacon for a heartier flavor if not making it vegetarian.
Adjust seasoning at the end of cooking, as flavors intensify as the soup sits.
Leftovers keep well in the refrigerator for up to 5 days, or can be frozen for up to 3 months.