Making beans in the crock pot is a life changer! Well, maybe it’s not that dramatic of a change, but it’s a good one. I WAS making bean soup the traditional way- soaking them overnight and then cooking them in a stove top soup pot. But in cruising the net for variations on the fifteen bean soup packet, I found that you can cook beans in the crock pot. With no overnight soaking! Who knew? OK, probably all of you, but it was news to me (a late starter, fledgling cook). The link above is for turkey soup. I made the same but left off the meat. Delicious!
What I have pictured here is a thick, hearty soup made with the one hour soup beans from my local farmer’s market. The mix includes small white beans, black eyed peas, split peas and lentils. It’s one hour on the stove top, but seven in the crock pot.
Why take the extra time cooking them in a crock pot? The crock pot makes the beans so much more tender and flavorful. Plus, it’s perfect for prep and leave type of situations. Here is my super simple version of easy yumminess.
Easy crock pot bean soup
If you are going to make the 15 bean mix with larger beans like kidney, pinto, etc. then make the cooking time 8 hours on low or 4 hours on high. I have cut back on the cooking time since I am using smaller beans and legumes in this mix.
- 1-1/2 cup of mixed small beans and legumes
- 1 packet of dry onion soup mix
- 8 cans of water (use vegetable, chicken or beef stock for extra flavor)
- 3 cloves of minced garlic
- salt and pepper to taste
- (optional: top cooked beans with shredded cheese, Greek yogurt or sour cream and a splash of salsa)
Throw everything into the crock pot and give it a quick stir to mix the onion soup into the liquid.
Set pot at seven hours on high or 3 hours on low. This timing is for smaller beans.
When they are done, you may want to add more water to make them more soupy. My husband does, but I like them thick and hearty- kind of like a chowder.