Looking for an easy crockpot recipe that will warm you up on a cold day? Try this Crockpot Bean Soup recipe! It’s hearty and filling, and can be easily tailored to your liking. Just add your favorite vegetables and beans, and let the crockpot do the work. Serve with some bread or crackers, and you’ve got a satisfying meal that the whole family will love. So give this crockpot bean soup recipe a try today!
If you’re looking for some Easy Vegetarian Dinners, you’ve come to the right place. We’ve got a delicious selection of vegetarian recipes that will make your mouth water. Whether you’re looking for something healthy and hearty or light and refreshing, we’ve got you covered. So go ahead and explore our vegetarian recipes – your taste buds will thank you!
Hearty Crockpot Bean Soup Recipe
This crockpot bean soup is healthy, delicious, and so easy to make! Simply add all of the ingredients to your crockpot and let it do its thing. You’ll end up with a hearty soup that’s packed with flavor. And since it’s made with beans, it’s a great source of fiber and protein. So if you’re looking for a satisfying and nutritious meal, give this crockpot bean soup a try!
What Beans Should Not Be Cooked in a Slow Cooker?
One of the great things about crockpot bean soup is that you can just throw all the ingredients in and let it cook while you do other things. However, there are some types of beans that should not be cooked in a slow cooker. For one, black beans tend to get mushy when cooked for a long time. If you want to use black beans in your crockpot soup, it’s best to add them towards the end of the cooking time. kidney beans also break down quickly, so they’re not ideal for crockpot soup either. Another type of bean to avoid is the lima bean. Lima beans can give crockpot soup a bitter taste, so it’s best to cook them separately and then add them in at the end.
Kidney beans and black-eyed peas contain high levels of a natural toxin called lectin. When these beans are cooked at a low temperature, the lectin is not destroyed, which can lead to digestive problems. Another type of bean that should be avoided is the soybean. Unlike other beans, soybeans contain high levels of phytic acid, which can prevent the absorption of important minerals. So if you’re looking to make a healthy crockpot bean soup, stick to low-lectin varieties like navy beans or lima beans.
Do You Have to Soak Beans Before Cooking?
If you’re looking to make a crockpot bean soup, you don’t have to soak your beans before cooking them. However, there are a few benefits to soaking beans overnight. Soaking helps to remove some of the indigestible sugars that can cause gas and bloating. It also breaks down the beans’ cell walls, making them more tender and easier to digest.
As a result, your soup will have a creamier texture and a more developed flavor. If you’re short on time, you can give your beans a quick soak by boiling them for two minutes and then letting them sit in the hot water for an hour. Otherwise, it’s best to plan ahead and soak your beans overnight.
More Bean Recipes You’ll Love
- Loubia – Moroccan White Beans
- Vegetarian Black Bean Enchilada Casserole
- Black Bean Cakes with Avocado Cream
- Sweet Potato Black Bean Chili
Can I Soak Beans Too Long?
Have you ever forgotten to soak your beans overnight and then tried to cook them the next day only to find that they’re still hard as rocks? Or maybe you’ve been planning ahead and soaking your beans for a couple of days, wondering if they’ll ever soften up. So, can you soak beans too long?
The short answer is yes, you can soak beans too long. However, it usually doesn’t result in any ill effects other than longer cooking time. Beans that have been soaked for more than 24 hours may start to develop a sour smell and will take longer to cook. So, if you’re making crockpot bean soup and forgot to soak your beans the night before, don’t worry – just give them an extra hour or two in the crockpot and they’ll be fine.
- 1 bag (20 oz) 15 bean soup mix
- 1 small or half of a large onion, peeled and diced
- 2 stalks celery
- 15.5 oz canned diced tomatoes, drained
- 3 garlic cloves, minced
- 1/2 teaspoon salt
- 1 teaspoon pepper
- 6 cups vegetable broth
- Chop the celery and dice the onion.
- Add the beans, tomatoes, celery, and onion to the crockpot.
- Mince the garlic, and add that along with the salt and pepper to the crockpot.
- Pour in the vegetable broth.
- Stir to combine the ingredients.
- Cook on high for 4 hours or low for 6-7 hours.