12 Bean Soup Slow Cooker Recipe (Guide)

ByAmy

If you’ve ever wanted a warm, comforting dish that’s both hearty and packed with nutrients, you’re in for a treat. 12 Bean Soup is a true kitchen powerhouse. It’s not just a soup-it’s a flavor-packed celebration of textures, colors, and wholesome goodness. Using a slow cooker makes it even better, as it allows all those robust flavors to meld together while you go about your day.

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This soup is perfect for chilly evenings, meal prepping, or even impressing guests with minimal effort. Beyond taste, it’s a nutrition hero: beans are high in protein, fiber, vitamins, and minerals, making this dish satisfying and filling without relying on meat. By the time it’s ready, you’ll have a steaming, aromatic pot of soup that’s rich in taste and comforting for the soul.

12 Bean Soup Slow Cooker Recipe

12 bean soup slow cooker recipe

This slow cooker 12 Bean Soup is all about layering flavors slowly so each bean type brings its own texture and character. The magic happens over hours as the beans soften, soak up the broth, and mingle with herbs, spices, and aromatic vegetables.

Ingredient List

For a slow cooker 12 Bean Soup that serves approximately 8-10 people, you’ll need:

  • Beans (1 Cup Each, Dry Or 2 Cans Each, Drained If Canned)

    • Black beans
    • Kidney beans
    • Navy beans
    • Pinto beans
    • Garbanzo beans (chickpeas)
    • Great Northern beans
    • Black-eyed peas
    • Lentils (optional, for extra protein)
    • Lima beans
    • Cannellini beans
    • Red beans
    • Adzuki beans

  • Vegetables & Aromatics

    • 2 medium onions, diced
    • 3-4 carrots, peeled and diced
    • 3 celery stalks, diced
    • 4 garlic cloves, minced
    • 1 bell pepper (red or yellow), diced

  • Liquids & Seasonings

    • 8 cups vegetable or chicken broth (low sodium preferred)
    • 1 (14.5 oz) can diced tomatoes
    • 2 tsp salt (adjust to taste)
    • 1 tsp black pepper
    • 1 tsp smoked paprika
    • 1 tsp cumin
    • 1/2 tsp dried thyme
    • 1/2 tsp dried oregano
    • Optional: pinch of red pepper flakes for heat

  • Optional Finishing Touches

    • Fresh parsley or cilantro, chopped
    • Grated Parmesan or vegan cheese for topping

Instruction Guide

Cooking this soup in a slow cooker couldn’t be simpler, and the long cooking time is what makes it so flavorful. Here’s the step-by-step:

  1. Prep The Beans

    • If using dry beans, soak them overnight or do a quick soak by boiling for 2-3 minutes and letting them sit for 1 hour. Drain before adding to the slow cooker.
    • If using canned beans, simply rinse and drain.

  2. Chop The Vegetables

    • Dice onions, carrots, celery, and bell peppers. Mince garlic. Having all ingredients prepped makes assembly fast.

  3. Combine In Slow Cooker

    • Add beans, chopped vegetables, garlic, diced tomatoes, broth, and seasonings. Stir well to combine.

  4. Cook

    • Set slow cooker to low for 8-10 hours or high for 4-6 hours.
    • Beans should be tender but not mushy.

  5. Final Touches

    • Taste and adjust salt, pepper, or spices.
    • Stir in fresh herbs just before serving.
    • Optional: top each bowl with grated cheese or a drizzle of olive oil.

Ingredient Swaps

Sometimes you may not have all 12 beans on hand, or you might want a slightly different flavor profile:

  • Beans: Any combination of beans works. Black beans, kidney beans, and lentils are great stand-ins.
  • Broth: Vegetable broth can replace chicken broth for a vegan version.
  • Vegetables: Add zucchini, spinach, or sweet potatoes for extra nutrition.
  • Seasonings: Curry powder, chili powder, or smoked paprika can give the soup a new twist.

Helpful Tips

  • Soaking beans: Soaking overnight reduces cooking time and helps digestibility.
  • Layering flavors: Add hard vegetables like carrots and celery at the beginning, softer vegetables like bell peppers later if cooking on high.
  • Consistency: If the soup is too thick, add extra broth; if too thin, remove the lid in the last 30 minutes to thicken.
  • Freezing: This soup freezes beautifully. Store in airtight containers for up to 3 months.

Customization Ideas

  • Spicy kick: Add chopped jalapeños or a dash of hot sauce.
  • Smoky flavor: Incorporate a smoked sausage or smoked paprika.
  • Creamy texture: Blend a portion of the soup and stir it back in for a creamier feel.
  • Herbaceous twist: Experiment with rosemary, sage, or cilantro to suit your taste.
  • Toppings: Croutons, avocado slices, or a dollop of sour cream can elevate each serving.

FAQs

What Ingredients Are Typically Used In A 12 Bean Soup Slow Cooker Recipe?

A typical 12 bean soup slow cooker recipe includes a variety of beans such as navy, kidney, black, pinto, garbanzo, lima, and great northern beans. Other common ingredients include diced tomatoes, onions, garlic, celery, carrots, bell peppers, vegetable or chicken broth, and seasonings like bay leaves, thyme, paprika, salt, and pepper. Optional additions include ham hock or smoked sausage for added flavor.

Do The Beans Need To Be Soaked Before Cooking In A Slow Cooker?

Yes, it is generally recommended to soak the beans overnight or for at least 6-8 hours. Soaking reduces cooking time, improves digestibility, and helps achieve a consistent texture. Some recipes may allow the use of unsoaked beans, but this requires longer cooking time and may result in unevenly cooked beans.

How Long Should I Cook 12 Bean Soup In A Slow Cooker?

Cooking time depends on the slow cooker setting. Typically, on low heat, the soup should cook for 7-9 hours, and on high heat, it should cook for 4-6 hours. Beans should be tender but not falling apart. Check occasionally for consistency and adjust liquid if necessary.

Can I Use Canned Beans Instead Of Dried Beans?

Yes, canned beans can be used, which significantly reduces cooking time. Drain and rinse canned beans before adding them to the slow cooker. If using canned beans, the soup may only need 1-2 hours on low or 30-60 minutes on high for flavors to meld.

What Are Some Common Seasonings And Herbs Used In This Soup?

Common seasonings include salt, black pepper, garlic powder, onion powder, paprika, chili powder, thyme, oregano, and bay leaves. Fresh herbs like parsley or cilantro can be added at the end of cooking for a fresh flavor.

Can I Make This Soup Vegetarian Or Vegan?

Yes, you can make it vegetarian or vegan by using vegetable broth instead of chicken broth and omitting any meat such as ham hocks or sausage. Additional flavor can be added with smoked paprika, liquid smoke, or soy sauce for depth.

How Can I Store Leftovers?

Store leftovers in an airtight container in the refrigerator for up to 4-5 days. For longer storage, freeze in portions for up to 3 months. When reheating, add a little water or broth to restore the soup’s consistency, as it may thicken in storage.

Can I Cook This Soup In An Instant Pot Instead Of A Slow Cooker?

Yes, an Instant Pot can be used. If using dried beans, soak them first and then cook on high pressure for 35-45 minutes, followed by natural pressure release. If using canned beans, cook on high pressure for 10-15 minutes. Adjust liquid amounts accordingly.

What Are Some Tips For Achieving A Rich And Flavorful Soup?

To enhance flavor, sauté onions, garlic, and vegetables before adding them to the slow cooker. Adding smoked meats, herbs, and spices early allows flavors to infuse. For deeper flavor, let the soup sit for a few hours or overnight before serving, as the flavors meld over time.

Is It Possible To Adjust The Soup To Be Thicker Or Thinner?

Yes, to make the soup thicker, cook uncovered for the last 30-60 minutes to allow some liquid to evaporate, or mash some beans to naturally thicken it. To make it thinner, simply add more broth or water until the desired consistency is reached.

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