If you’re a fan of hearty, comforting meals that are both nutritious and easy to prepare, then a 10 Bean Soup Crock Pot recipe is a must-try. This recipe takes the classic concept of bean soup to the next level, using a variety of beans that bring out diverse textures, flavors, and nutritional benefits. The beauty of a crock pot (or slow cooker) is that it allows you to simply toss in your ingredients, set the timer, and let it work its magic while you go about your day. No need for constant stirring or last-minute adjustments-just pure, hands-off cooking!
This soup is a perfect choice for a busy weeknight dinner, a cozy weekend meal, or even as a healthy lunch option. The combination of beans offers a wide range of vitamins, minerals, and protein, making it a well-rounded and filling dish. Plus, it’s versatile enough to suit various dietary needs, from vegan to gluten-free.
In the sections ahead, we’ll break down the recipe step by step, offer some insights into the ingredients, provide expert tips for achieving the perfect consistency, and suggest ways you can make this soup your own with a few fun variations. Whether you’re a seasoned home cook or a newbie in the kitchen, this recipe will deliver comfort in every bowl.
10 Bean Soup Crock Pot Recipe
This recipe blends together 10 different types of beans, creating a rich, textured soup with a complex, satisfying flavor profile. The slow cooking process allows the beans to soften beautifully, and the broth becomes rich and hearty as it absorbs all the spices and seasonings. Plus, with the crock pot doing the hard work, it’s an absolute breeze to make.
Ingredients Needed
Here’s a quick rundown of the main ingredients for this delicious 10 Bean Soup:
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Dried Beans (the Star Of The Show!)
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A mix of 10 different dried beans is the secret to this soup. The variety adds an interesting texture and depth of flavor. The typical mix might include:
- Navy Beans
- Pinto Beans
- Kidney Beans (Red)
- Great Northern Beans
- Black Beans
- Garbanzo Beans (Chickpeas)
- Lentils
- Lima Beans
- Black-eyed Peas
- Split Peas
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Vegetables
- Onion – One large, finely chopped, to give a savory base.
- Garlic – 4 cloves, minced, for that aromatic punch.
- Carrots – Two medium-sized, diced, for natural sweetness and color.
- Celery – Two stalks, chopped, providing a light crunch.
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Broth And Liquids
- Vegetable Broth – 6-8 cups (or chicken broth if you prefer). The more broth, the more soup you get, so adjust based on how soupy you want it.
- Canned Tomatoes – One 14.5 oz can of diced tomatoes, for added tang and acidity.
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Seasonings & Spices
- Bay Leaves – 2 leaves for a subtle, earthy flavor.
- Thyme – 1 teaspoon, dried or fresh, for a slightly lemony note.
- Oregano – 1 teaspoon, dried, to complement the thyme.
- Smoked Paprika – 1 teaspoon for a smoky depth.
- Salt & Pepper – To taste.
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Optional Add-ins
- Spinach – A few handfuls towards the end for added greens and vitamins.
- Lemon Juice – A tablespoon of fresh lemon juice at the end brightens up the flavors.
Cooking Instructions
Now, let’s talk about how easy it is to prepare this soup.
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Prep The Beans
- First, rinse the dried beans thoroughly in a colander under cold water. It’s important to remove any dirt or small debris that may have come with the beans. Some people recommend soaking the beans overnight, but if you’re short on time, it’s not necessary for this recipe. However, if you do soak them, they will cook faster in the crockpot.
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Prepare The Vegetables
- Dice the onion, carrots, and celery into bite-sized pieces. Mince the garlic as well.
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Layer In The Crock Pot
- Place the rinsed beans into the bottom of the crock pot.
- Add the diced onions, carrots, celery, and garlic on top of the beans.
- Pour in the vegetable broth (or chicken broth), canned tomatoes, and the seasonings: bay leaves, thyme, oregano, smoked paprika, salt, and pepper.
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Cook
- Set your crockpot to low and let it cook for about 6-8 hours or until the beans are tender. You can also cook it on high for 4-5 hours if you’re in a bit of a rush. The longer you cook it, the more the flavors meld together.
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Finishing Touches
- About 30 minutes before serving, taste and adjust seasonings if needed. Add spinach if you’re using it, and let it cook until wilted. If you’d like a little brightness, drizzle in lemon juice to finish the dish.
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Serve
- Ladle the soup into bowls and serve warm, with a side of crusty bread if desired.
Ingredient Insights
- Beans: Dried beans are incredibly nutritious, packed with fiber, protein, and essential vitamins like folate and iron. Each variety brings something unique to the table, whether it’s the creaminess of white beans, the slight nuttiness of black beans, or the buttery texture of lima beans. By using multiple types, you get a varied texture and a delicious combination of flavors.
- Broth: The base of the soup plays a crucial role in enhancing the flavor. A rich, savory broth brings all the ingredients together, while also allowing the beans to soften and absorb the seasonings. If you’re vegan, opt for vegetable broth, but if you’re craving a deeper flavor, chicken broth can be a great option.
- Spices: The combination of smoked paprika, oregano, and thyme gives this soup a wonderful balance of earthiness and depth. The bay leaves subtly enhance the overall taste without overpowering the dish.
Expert Tips
- Soaking Beans: If you decide to soak your beans overnight, remember that it helps reduce cooking time and can make the beans easier to digest. Just be sure to discard the soaking water before adding the beans to the crockpot.
- Consistent Consistency: If you prefer a thicker soup, you can use an immersion blender to purée a portion of the soup after cooking. This adds creaminess without needing any cream or milk.
- Spices Adjustments: Feel free to play around with the spices. If you like a bit of heat, you can toss in some cayenne pepper or red pepper flakes. For a more Mediterranean twist, try adding rosemary or basil.
- Beans and Broth: If you’re low on one type of bean or can’t find a particular variety, feel free to mix and match with what you have. You could substitute the great northern beans with cannellini or swap the pinto beans with kidney beans.
- Don’t Skip the Lemon: A little fresh lemon juice at the end of cooking adds a surprisingly bright note that elevates the flavors of the soup. It cuts through the richness and gives it a fresh finish.
Recipe Variations
There’s no limit to how you can customize this 10 bean soup! Here are a few ideas:
- Meat Lovers Version: Add in some diced ham, sausage, or bacon for a more filling, meaty version of the soup.
- Vegetarian/Vegan: Stick to the plant-based ingredients, and for extra protein, try adding a can of lentils or tofu for texture.
- Southwestern Flavor: Replace the smoked paprika with cumin and chili powder, and add a can of green chilies for a spicy twist.
- Asian Fusion: Swap the oregano and thyme for ginger, garlic, and a dash of soy sauce. Serve it with some toasted sesame seeds or chopped green onions.
Final Words
There’s something incredibly satisfying about coming home to a warm bowl of soup after a long day. The 10 Bean Soup is the ultimate comfort food that’s not only nourishing but also incredibly easy to make. With a slow cooker, you can set it and forget it, knowing you’ll have a meal that’s bursting with flavor and packed with health benefits.
The variety of beans and vegetables ensures that this soup is a one-pot meal that’s both filling and wholesome. Whether you’re making it for the whole family or enjoying a bowl solo, it’s bound to become a staple in your rotation.