Crockpot Bean Soup
A hearty and comforting Crockpot Bean Soup made with beans, ham, fresh vegetables, and flavorful spices. Perfect for slow cooking on chilly days, this soup is both budget-friendly and delicious.
6 Servings
Ingredients
- 1 pound dry bean soup mix or substitute with navy, cannellini, or pinto beans
- 1 tablespoon olive oil
- 1 small red onion diced
- 1 cup carrots diced (approximately 3–4 medium carrots)
- 1 cup celery diced (approximately 3 stalks)
- 2 cloves garlic minced
- 1 meaty ham bone or substitute with 1 pound diced or shredded leftover ham
- 4 cups unsalted chicken broth or vegetable broth
- 2 cups water plus additional as needed
- 1 15-ounce can diced tomatoes (with juices)
- ¾ pound new or Yukon gold potatoes diced (optional)
- 1 bay leaf
- 1 teaspoon smoked paprika
- ½ teaspoon chili powder
- ¼ teaspoon ground black pepper
- 2 large sprigs fresh rosemary or thyme
- 1 tablespoon red wine vinegar
- 1 cup peas fresh or frozen
- Kosher salt to taste
Instructions
Prepare the Beans
- Rinse and drain the dry beans thoroughly under cold water. Check for and remove any debris or small stones. Place the cleaned beans in a 6-quart or larger slow cooker.
Sauté the Vegetables
- In a skillet over medium heat, warm the olive oil. Add the diced onion, carrots, and celery, cooking until the vegetables are tender and the onion becomes translucent (approximately 6 minutes). Add the minced garlic and sauté for an additional 30 seconds until fragrant. Transfer the mixture to the slow cooker.
Assemble the Soup
- To the slow cooker, add the ham bone (or diced ham), chicken broth, water, diced tomatoes with their juices, potatoes (if using), bay leaf, smoked paprika, chili powder, black pepper, and rosemary or thyme. Stir gently to combine.
Slow Cook the Soup
- Cover the slow cooker with a lid and cook on high for 4–5 hours or on low for 7–8 hours, or until the beans are tender. Stir occasionally, if possible, to ensure even cooking.
Finalize the Dish
- Once the soup has finished cooking, remove the bay leaf and herb stems. If using a ham bone, remove it, shred any remaining meat, and return the meat to the soup. Stir in the red wine vinegar and peas. If the soup is thicker than desired, add water to adjust to your preferred consistency.
Season and Serve
- Taste the soup and adjust the seasoning with kosher salt, if needed. Serve hot, garnished with fresh herbs or accompanied by crusty bread, if desired.
Notes
To make this recipe gluten-free, ensure the broth and all additional ingredients, including ham and spices, are certified gluten-free. Many canned goods and spice blends can contain hidden gluten, so verify labels carefully.