This Bean and Vegetable Soup has been my go-to comfort meal for years, especially when I need something hearty that practically cooks itself. It's a one-pot meal that fills the kitchen with incredible aromas!
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🍲Dried beans and basic vegetables create a filling, nutritious meal without breaking the bank!
My 2 Best Tips For Making Bean and Vegetable Soup
Bean Prep: Always soak beans overnight for even cooking and better texture, though you can skip if pressed for time. Old beans may take longer to soften, so buy from stores with good turnover for best results.
Vegetable Size: Mince vegetables extremely fine so they practically dissolve during cooking, creating a silky smooth base. This technique eliminates chunky pieces while adding incredible depth of flavor to every spoonful.
I use a potato masher directly in the slow cooker during the last 30 minutes to create the perfect chunky-creamy consistency instead of using a separate blender. This technique gives me complete control over the texture while keeping everything in one pot. Plus, I avoid the hassle of transferring hot soup and cleaning extra equipment.
To get rid of excess moisture and concentrate flavors, remove the lid for the last hour and prop it slightly open with a wooden spoon. The soup transforms from good to absolutely incredible during this final step.
You can enjoy this soup as a complete meal on its own or pair it with crusty bread! I love serving it with sour cream and a sprinkle of fresh herbs, or alongside warm cornbread.
🩷 Melissa
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Slow Cooker Bean and Vegetable Soup
Ingredients
- 1 lb. dried great northern beans (soaked overnight and drained)
- 3 carrots (cubed into small pieces)
- 2 stalks celery (very finely minced)
- 1 large onion (very finely minced)
- 2-3 cloves garlic (minced)
- ½ teaspoon rubbed sage
- 4 cups vegetable broth
- 2 cups water
- 2-3 teaspoons smoked chili powder
- 1-2 teaspoons salt
- salt and pepper to taste
Instructions
- Soak the beans overnight according to the package directions.
- In the morning, drain the beans and place the beans, carrots, celery, onion, garlic, and sage in the slow cooker.
- Cover with broth and water. Stir to combine.
- Cover and cook on high for about 8 hours (the beans will be tender after about 6 hours, but the longer it cooks, the creamier the soup gets.
- Before serving stir in 2-3 teaspoon smoked paprika and 1-2 teaspoons salt, both to taste. I tend to like more of both of them.
- Taste soup and add additional salt and pepper to taste.
- Serve hot with your favorite cornbread recipe.
Notes
Nutrition
How To Make Bean and Vegetable Soup
Step 1: Soak the dried great northern beans overnight according to package directions. In the morning, drain the beans completely and finely mince all your vegetables - carrots cubed small, celery and onion very finely minced, and garlic minced.
Step 2: Add the drained beans, prepared vegetables, and rubbed sage to your slow cooker. Pour in the vegetable broth and water, then stir everything together to ensure even distribution.
Step 3: Cover and cook on high for 8 hours for the creamiest texture, though the beans will be tender after 6 hours. The extended cooking time allows the beans to break down naturally and create a silky consistency.
Step 4: Stir in the smoked chili powder and salt to taste before serving. Adjust seasoning with additional salt and pepper as needed, then serve hot with your favorite cornbread or crusty bread.
Recipe FAQs
Yes, use 3 cans of drained beans and reduce cooking time to 4-6 hours on low, adding them in the last 2 hours.
Yes, simmer covered for 2-3 hours until beans are tender, stirring occasionally and adding water as needed.
Old beans take longer to cook, or hard water can prevent softening - try adding a pinch of baking soda to the cooking liquid.
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