Go Back

Slow Cooker 15 Bean Soup

A hearty blend of beans, vegetables, and spices, this soup is perfect for chilly evenings or busy weeknights.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 8 servings
Course: Soup
Cuisine: American
Calories: 200
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 package 15 oz mixed dried beans
  • 1 medium onion diced
  • 2 cloves garlic minced
  • 1 can 14.5 oz diced tomatoes, undrained
  • 1 cup carrots diced
  • 1 cup celery diced
  • 6 cups vegetable or chicken broth
  • 1 tablespoon olive oil
  • 2 teaspoons cumin
  • 1 teaspoon paprika
  • Salt and pepper to taste
  • Optional: Fresh parsley for garnish

Equipment

  • Slow cooker
  • Measuring cups and spoons
  • Cutting board
  • Sharp knife
  • Large mixing spoon

Method
 

  1. Rinse the dried beans under cool water to remove any debris.
  2. In your slow cooker, add the rinsed beans, diced onion, minced garlic, diced tomatoes, carrots, celery, and broth.
  3. Stir in the olive oil, cumin, paprika, salt, and pepper.
  4. Cover the slow cooker and set it to low for 8 hours or high for 4 hours.
  5. If possible, give the soup a stir halfway through cooking.
  6. After cooking, check the beans for tenderness.
  7. Taste the soup and adjust the seasoning with more salt and pepper if needed.
  8. Once seasoned, ladle the soup into bowls and garnish with fresh parsley if desired.

Notes

This soup pairs wonderfully with crusty bread or a fresh salad.