Slow Cooker Easy Multi Bean Soup Recipes

15 BEAN SOUP (CROCKPOT)

Steps:

• Add beans to a large bowl or pot, and cover with 8 cups of water. Leave overnight. Discard the soaking water.
• Combine onion, garlic, carrots, celery, black pepper, thyme, bay leaf, soy sauce, chicken broth, and diced tomatoes in slow cooker. Add the hambone in too.
• Add beans to slow cooker, mix well, and cook on low for 8-10 hours.
• Remove ham bone and bay leaves from soup, discard.
• Devour.

CROCK POT MULTI BEAN SOUP

Steps:

• Sort and remove any debris from beans.
• Soak beans in 6 cups water overnight.
• Drain, rinse beans and add to crock pot.
• Pour vegetable broth and water into crock pot.
• Add onions, garlic, jalapeño, diced tomatoes, and Rotel®
• Sprinkle chili powder and pepper over beans, stir.
• Cook on high for 7-8 hours.
• Add salt and garlic salt in the last hour of cooking.

MULTI-BEAN SOUP

Steps:

• Mix all ingredients except carrots and tomatoes in 5- to 6-quart slow cooker.
• Cover and cook on high heat setting 8 to 10 hours or until beans are tender.
• Stir in carrots and tomatoes.
• Cover and cook on high heat setting about 15 minutes or until hot.

15 BEAN SOUP® CROCK POT OR SLOW COOKER RECIPE

Steps:

• NO SOAK METHOD
• In a colander or sieve, rinse beans thoroughly. Sort and inspect for any unwanted debris and discard.
• Drain and pour beans in a slow cooker with 8 cups of stock/water, onions, garlic, and meat or hambone. (Not tomato or lemon juice yet!). Use 9-10 cups of liquid if you like a more "brothy" soup.
• Stir to combine. Set slow cooker on high and cook for 5-7 hours then check to make sure beans are tender. The soup can continue to simmer for several hours and will develop more flavor over time.
• After the beans are tender, remove the hambone (leave any ham in the pot), stir in the can of diced tomatoes, our Ham Flavor packet, optional chili powder, and the lemon juice.
• Cook for additional 30 minutes then keep warm until ready to serve.
• We recommend to serve with a freshly baked slice of corn bread! You can also serve over rice as well.
• Please keep in mind that every time the lid is opened, your cooking time will be longer.

SLOW-COOKER BEAN AND BARLEY SOUP

Steps:

• Put 6 cups water, the beans, barley, garlic, carrots, celery, onions, bay leaf, 11/2 tablespoons salt, herb blend, some pepper and porcini mushrooms (if using) in a slow cooker. Squeeze the tomatoes through your hands over the pot to break them down, and add with their juices. Cover and cook on high until the beans are quite tender and the soup is thick, about 8 hours.
• Add the spinach and cheese, and stir until the spinach wilts, about 5 minutes. Remove the bay leaf and season with salt and pepper.
• Ladle the soup into warmed bowls and drizzle each serving with vinegar and olive oil.

SLOW-COOKER BLACK BEAN SOUP

Steps:

• In a 5- to 8-quart slow cooker, combine the beans, onion, garlic, chipotle chile and sauce, cumin, bay leaves and/or oregano, and baking soda, if using. Add 6 cups of water and 1 teaspoon salt and stir to combine. Cover and cook on low until the beans are tender, 8 to 10 hours. Taste more than one bean to ensure they're all cooked through; they should also flatten without much effort when pressed between your fingers.
• Remove and compost the bay leaves. Transfer the onion, garlic and chipotle chile to a blender or food processor, along with about 2 cups of the beans and broth. (You can purée more or less of the soup, depending on desired consistency.) Blend until smooth. Pour puréed soup back into the slow cooker, stir in the vinegar, then season to taste with salt. Eat with desired toppings.

SLOW COOKER HAM AND BEAN SOUP

Steps:

• Place 15-bean soup mix in a large bowl and cover with several inches of cool water; soak in refrigerator 8 hours to overnight. Drain and rinse.
• Place 15-bean soup mix, ham bone, cooked ham, chicken broth, water, onion, carrots, great Northern beans, garlic, black pepper, salt, and bay leaf in a slow cooker; stir to combine. Cook on Low for 8 to 10 hours.