Slow Cooker Baked Bean Soup Recipe (2024)

Oh I loved this soup. It tastes just like you'd imagine a can of blended pork and beans to taste, except better.

The soup was a bit spicy for the kids, although they did eat it. Read "the verdict" below to see how I would adjust for next time.

Slow Cooker Baked Bean Soup Recipe (1)

The Ingredients.

serves 6

  • 1 (15-ounce) can white kidney beans, or pinto beans (if you are going to use dry, pre-soak 2/3 cup overnight, and then cook until beans are soft)--no need to drain canned beans
  • 1 cup finely diced onion (I used 2 minis)
  • 1 cup diced carrot
  • 3 teaspoons dijon mustard
  • 2 tablespoons unsulphured molasses
  • 1 tablespoon soy sauce (we use gluten free)
  • 2 teaspoons apple cider vinegar
  • 1 tablespoon chili powder
  • 1 (14.5-ounce) can fire roasted tomatoes (and juice!)
  • 2 cups water
  • salt to taste before serving

Slow Cooker Baked Bean Soup Recipe (2)

The Directions.

Use a 5 to 6 quart slow cooker.

[If you are in the market for a new slow cooker, these are the ones that I personally use and recommend.]

Put beans into pot, and top with onion and carrot.

Add all seasonings and spices.

Pour in the entire can of tomatoes, and add water. Stir.

Cover and cook on low for 7 to 8 hours, or on high for about 4 to 5 hours.

If your beans were dry, you might need to go as long as 10 hours, depending on altitude and humidity.

Before serving, pulse a bit with a hand-held stick blender{here it is on Amazon, this is an affiliate link]to blend some of the beans.

This will thicken your broth and provide a richer flavor.

If you don't have a stick blender, scoop out about 1 cup of liquid and pulse CAREFULLY! in a traditional blender, and stir back into the crock.

The Verdict.

I really, really liked this soup. Adam thought it could use some bacon.

But then it wouldn't be vegetarian. Or vegan. :-(

There's a slight kick from the chili powder, but it's not overpowering.

If I was making it again for my kids, I'd cut back on the onion and the chili powder.

My kids ate it, but they would have eaten more if it was a bit milder.

I served it with Pamela's drop biscuits -- which are essentially just Bisquick-type drop biscuits. We use Pamela's because we are gluten free. (affiliate link)

The leftovers freeze well, but you will probably need to add a bit of broth or water to thin it out again.

more bean soup:

  • 16-bean soup
  • refried bean soup
  • white chili
  • black bean soup
  • morrocan lentil
  • split pea soup

Slow Cooker Baked Bean Soup Recipe (3)


Posted by: Stephanie O'Dea | A Year of Slow Cooking at September 25, 2017

Labels: beans, gluten free, mini slow cooker, Recipe, soup, vegan, vegetarian,

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What they say about this recipe

  1. Slow Cooker Baked Bean Soup Recipe (4)

    Anonymous4/22/2009

    Steph, since you are allergic to pork and can't use it, I found the perfect thing for Adam just yesterday....bacon salt! ;) Apparently it is a 0 calorie, 0 fat, vegetarian & kosher seasoning that makes everything taste like bacon. My hubby loves bacon, so I am going to buy some for him! lol

    Missy

    ReplyDelete

  2. Slow Cooker Baked Bean Soup Recipe (5)

    Tahlia4/22/2009

    I'm going to make this this weekend ... and add my vegan hotdogs! Beans and franks!!!!!

    ReplyDelete

  3. Slow Cooker Baked Bean Soup Recipe (6)

    l4/22/2009

    OMG. I have to make this. It looks wonderful!

    ReplyDelete

  4. Slow Cooker Baked Bean Soup Recipe (7)

    Dutch4/22/2009

    That recipe sounds delicious. I can't wait to try it. Thanks

    ReplyDelete

  5. Slow Cooker Baked Bean Soup Recipe (8)

    I love baked beans - and I just so happen to have all of these ingredients. I'm bookmarking this to try this weekend!

    ReplyDelete

  6. Slow Cooker Baked Bean Soup Recipe (9)

    Melissa4/22/2009

    Oh, that sounds good. And it sounds like my kids would eat it. And I have all the staple ingredients except the molassas. So I think this is going on next week's dinner plan. Thanks, Steph!

    I like Tahlia's suggestion of adding hot dogs. My kids are always asking me to make "hot dog soup," but I've always retched at the thought. However, I bet a little chopped turkey sausage would go nicely, and fall into their decription of 'hot dog soup.'

    I (and all my friends who adore you) sure do miss your daily posts. I know you're busy with other stuff, so this isn't a guilt trip. Just wanted to let you know how much I've enjoyed - and continue to enjoy - your recipes and humor.

    ReplyDelete

  7. Slow Cooker Baked Bean Soup Recipe (10)

    Elizabeth4/22/2009

    I have to make this... I love to eat baked beans kind of like chip dip for some nice, salty chips. I'm picturing myself sitting down with a nice bowl of soup and a heap of chips and just eating that.

    ReplyDelete

  8. Slow Cooker Baked Bean Soup Recipe (11)

    Amy4/22/2009

    That sounds super good! Agree, I think the kids would love it with hot dogs. :)

    ReplyDelete

  9. Slow Cooker Baked Bean Soup Recipe (12)

    Just made up a whole crockpot of dried beans and stored them in my freezer, yesterday. Since I've all the ingredients in the pantry/refrig, I think I'll try this soon.

    Thank you for sharing such tasty recipes.

    Cottonpickinfarm
    www.cottonpickinfarm.blogspot.com

    ReplyDelete

  10. Slow Cooker Baked Bean Soup Recipe (13)

    Unknown4/22/2009

    CAn i please know how much is the content of a cup???

    ReplyDelete

  11. Slow Cooker Baked Bean Soup Recipe (14)

    You ALWAYS come up with the best food!!!
    Thanks so much for all you hard work!!!

    :-)

    ReplyDelete

  12. Slow Cooker Baked Bean Soup Recipe (15)

    Amie4/22/2009

    It sounds really good Steph. Warm and comforting. Too bad it's already 100 degrees over here in Hell. ;)

    ReplyDelete

  13. Slow Cooker Baked Bean Soup Recipe (16)

    Unknown4/23/2009

    I just want to say that your blog has kept my folks well fed and my potential suitors impressed. THANKS!

    I've presented you with an award and would be humbled if you accepted. Visit my site for the details: luvinmycurves.blogspot.com

    ReplyDelete

  14. Slow Cooker Baked Bean Soup Recipe (17)

    Charlotte4/23/2009

    Sounds wonderful. I will have to try it tomorrow. I will use pinto beans. They sound better than kidney beans to me.

    ReplyDelete

  15. Slow Cooker Baked Bean Soup Recipe (18)

    Unknown4/23/2009

    Hi Steph! I love your blog. I make meals on Sundays and then use them during the week.

    I wanted to tell you about my new favorite chip - http://foodshouldtastegood.com/#/FAQ/

    They have a ton of varities and they are certified gluten free yay!

    ReplyDelete

  16. Slow Cooker Baked Bean Soup Recipe (19)

    RaNae4/23/2009

    I just made Baked Bean Soup on Tuesday. Wish I'd had this one to try. I miss the daily entries too, I found you just at the end of the year.

    ReplyDelete

  17. Slow Cooker Baked Bean Soup Recipe (20)

    Sean4/24/2009

    Couldn't everything, always use some bacon?

    ReplyDelete

  18. Slow Cooker Baked Bean Soup Recipe (21)

    I would love this one and hubby would hate it, so maybe I'll make it for my support group. They love everything I make! ;-) Then I can enjoy, too, without having a crockpot full of soup that would take me days to eat. LOL

    Thanks, Steph!
    Shirley

    ReplyDelete

  19. Slow Cooker Baked Bean Soup Recipe (22)

    JR Moreau4/27/2009

    I made this last Friday. It was delicious. I used fresh kielbasa from the Lithuanian deli downtown and it was amazing. I made my extra spicy too :-)

    ReplyDelete

  20. Slow Cooker Baked Bean Soup Recipe (23)

    This was delicious! I added some bacon, reduced the chili powder, and went a little heavy on the vinegar (I wasn't measuring), but I loved it. I will say, however, that this recipe didn't make anywhere near six servings. Maybe my large cooker caused it to reduce a lot, but next time I'll double the recipe.

    ReplyDelete

  21. Slow Cooker Baked Bean Soup Recipe (24)

    Anonymous4/30/2009

    I made this soup on Monday. My 13 year old daughter and I both loved it. Just a little sweet but not too much. My dh does not like sweet at all in his main course so he did not like it so much. We will have this again when he is out of town. I did reduce the Chili powder.

    ReplyDelete

  22. Slow Cooker Baked Bean Soup Recipe (25)

    Jen T.4/30/2009

    Miss you...can't wait for the new book!

    ReplyDelete

  23. Slow Cooker Baked Bean Soup Recipe (26)

    LaDonna5/01/2009

    I made this the other night for dinner and it was a big hit. I ended up adding another can of beans because one just didn't seem to be enough. Next time I think I'll use 3. I reduced the chili powder by half and it was still pretty spicy. The kids still ate it though so it wasn't to bad. I have no idea where you find fire roasted tomatoes so I ended up using canned tomatoes, chili style. I love the idea of adding kielbasa and will definitely try that next time. Made cornbread to eat with it. Very yummy!

    ReplyDelete

  24. Slow Cooker Baked Bean Soup Recipe (27)

    Sweetpea6/30/2009

    I liked the taste, but it was missing something. I can't put my finger on it.

    ReplyDelete

  25. Slow Cooker Baked Bean Soup Recipe (28)

    Rumela8/14/2009

    Wow!! your baked bean soup came out scrumptious. the colors look great & nutritious also. I am going to make it for this holiday when my kids will be at home. I'll be sure that what they are eating is healthy. my mouth is watering looking at your pictures. What a wonderful meal. thank you for shearing your post.

    ReplyDelete

  26. Slow Cooker Baked Bean Soup Recipe (29)

    Tracy1/28/2010

    I made this recipe over the weekend and loved it! My husband did, too! It was a sweet soup with a little bit of a kick. It reminded us both of Wendy's chili (which we love). The recipe yielded about 5 cups; ~125 calories/cup

    ReplyDelete

  27. Slow Cooker Baked Bean Soup Recipe (30)

    Melissa2/17/2012

    I made this for dinner tonight. Doing a taster test of it, I wish I had tried this recipe earlier. It is so good! Changes I made: I soaked 1.5lbs of navy beans for the soup, added Jimmy Dean maple sausage, and 1tsp chili powder. Everything else is the same. Yum!

    ReplyDelete

  28. Slow Cooker Baked Bean Soup Recipe (31)

    Victoria5/27/2012

    Third time was the charm for me - the first two times, it came out so spicy hot that my husband dubbed them "torture beans". And we like spicy food! Apparently my chili powder is a super hot variety, and even decreasing to only 1 tsp was way too much. I bought milder chili powder, and had much better success today. This will be in the menu rotation!

    ReplyDelete

Slow Cooker Baked Bean Soup Recipe (2024)

FAQs

What beans should not be cooked in a slow cooker? ›

Raw kidney beans have one of the highest amounts of PHA compared to other beans. Raw white (cannellini) kidney beans contain about one-third as much PHA as kidney beans. Slowly heating raw kidney beans in a slow cooker may increase the toxicity of the beans.

Do beans need to be soaked before slow cooking? ›

With beans made in the slow cooker, pre-soaking them is far less important than with other cooking methods. The long cooking time means that those beans will definitely soften!

What makes bean soup thicker? ›

Add Flour Or Cornstarch

You can thicken soup by adding flour, cornstarch, or another starchy substitute. For the best results, never add flour or cornstarch directly to your soup. If you do, it will clump up on top. Instead, ladle a small amount of broth into a separate bowl and let it cool.

What can I add to baked beans to make them taste better? ›

Ingredients You'll Need To Dress Up Your Baked Beans
  1. Bacon.
  2. Onion.
  3. Maple syrup.
  4. Spicy mustard.
  5. Beef sausage.
  6. Molasses.
  7. Ketchup.
  8. Cider vinegar.
May 17, 2024

Is it better to cook beans on a stove or slow cooker? ›

Boil beans in fresh water for at least 30 minutes. Note: The toxin is destroyed when boiled at 212ºF for 10 minutes, but scientists recommend 30 minutes to be certain the beans reach the proper temperature for the amount of time necessary. Don't use a slow cooker. It likely won't get hot enough.

Why are my beans still hard after slow cooking? ›

Baking soda can help significantly since it increases the pH of the water, disintegrating that pectin and allowing beans to soften quicker. Baking soda also removes minerals from hard water, which can prevent beans from hydrating as quickly.

Is it better to cook beans on low or high? ›

Cook low and slow—patience is key. To cook on the stove, bring the pot of beans (soaked or unsoaked, with olive oil, salt, and any seasonings plus 2 to 3 inches of liquid covering them) to a boil over high heat, then reduce the heat so that your beans are barely but steadily simmering and cover with the lid.

What happens if you don't soak beans before cooking? ›

Modern cooking websites often say it doesn't matter. In a way, they're both right. Soaking beans can help improve the texture of the final product once the beans are cooked and reduce the gas produced when the food is being digested. But it isn't necessary to soak them.

Why do you dump beans soaking water? ›

Fun Fact: Discarding the soaking water and rinsing beans can help make cooked beans more digestible. Some people choose to save the soaking liquid because some nutrients are leeched from the beans into the liquid during soaking. We prefer to drain our soaking liquid but you can decide what works best for you.

What if my bean soup needs more flavor? ›

How to Add Flavor to Bland Bean Soup. Some bean soup recipes may be watered down or bland…but not this one! You'll add layers of flavor to the soup by sauteing aromatics (like onion, carrots, celery, and garlic) in olive oil at the start.

Is it better to thicken soup with flour or cornstarch? ›

It's important to note that cornstarch has twice the thickening power of flour. If you need to substitute cornstarch to thicken liquid in a recipe that calls for ¼ cup (four tablespoons) flour, you only need two tablespoons cornstarch.

How to make baked beans thicker? ›

Either drain off some of the excess liquid, add a thickener such as a starch slurry, or simply cook the beans longer until the liquid reduces out.

What is the secret to soft baked beans? ›

Cook Baked Beans Low and Slow

It is best to cook your baked beans for a long period of time, which allows the beans to fully soften and absorb flavors of the sauce. This also allows time for the sauce to thicken and become rich and golden.

Why are my baked beans so soupy? ›

If you don't cook the beans long enough, the sauce will stay loose and runny, according to Home Cook World.

How do you take the bitterness out of baked beans? ›

Tips to Remove a Bitter Taste

Add a pinch of salt to a bitter dish. Sprinkle in a pinch of baking soda. Add acidic flavors to the dish, like lemon juice or vinegar. Add some heat to your food with spicier ingredients, like cayenne or red pepper.

What foods should not go in a slow cooker? ›

10 Foods You Should Never Make in a Slow Cooker
  1. Raw Meat.
  2. Seafood.
  3. Pasta.
  4. Rice.
  5. Delicate Vegetables.
  6. Boneless Skinless Chicken Breasts.
  7. Dairy.
  8. Wine and Other Liquor.
Jan 19, 2024

What not to do when cooking beans? ›

13 Common Mistakes Everyone Makes With Beans
  1. Only eating canned beans. Ilia Nesolenyi/Shutterstock. ...
  2. Sticking to one type of bean. ...
  3. Not rinsing canned beans. ...
  4. Not rinsing and soaking dried beans. ...
  5. Cooking with hard water. ...
  6. Using acidic ingredients when cooking beans. ...
  7. Not adding aromatics. ...
  8. Overcooking your beans.
Jan 30, 2023

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