Dried beans are cooked all day in your slow cooker along with carrots, celery, garlic and bacon. A simple but seriously delicious soup that will leave you wanting seconds (and the leftovers the next day are even better than the first day).
- 1 (20 oz) package Hurst’s 15 Bean Soup with seasoning packet
- 10 cups water
- 1 Tbsp salt
For the soup:
- 1 yellow onion, diced
- 3 carrots, diced
- 3 celery stalks, diced
- 3 garlic cloves, minced
- 8 cups chicken broth
- 1 (6 oz) can tomato paste
- 10–12 slices cooked bacon, crumbled
- Salt and pepper to taste
- Optional garnishes: fresh chopped parsley and grated mozzarella cheese
1. Open the package of beans and reserve the seasoning packet for later. Soak the beans with the water and salt overnight in a large bowl (8-10 hours) or do the quick soak method (outlined below).
How to quick soak dried beans: Use a colander to rinse the beans. Place the beans in a colander and run cool water over the top of the beans. Discard any dirt or stones. Add the beans to a saucepan. Cover the beans completely with water. Sprinkle in the salt. They will soak up a lot of the water so make sure to get about 2 inches of water over the top of the beans. Bring the beans to a boil over high heat. Let the beans boil for one minute and then remove the pot from the heat. Cover the beans with a lid and let them soak in the hot water for one hour. Use a colander to drain the water off of the beans. Now they are ready to be used in your recipe!
2. Add pre-soaked beans to slow cooker. Add in onion, carrots, celery, garlic and broth.
3. Cover the slow cooker and cook on low for about 8 hours, or until beans are tender.
4. Remove the lid and stir in the tomato paste and reserved seasoning packet. Pour about 3 cups of the soup into a blender. Cover with lid (while removing lid’s center insert and holding a folded kitchen towel over the opening) and blend until smooth. Stir pureed mixture back into soup.
5. Right before serving stir in the bacon. Salt and pepper to taste. Garnish with parsley and mozzarella cheese, if desired.
I used my 6 Quart KitchenAid Slow Cooker for this recipe.
- Category: Soup
- Method: Slow Cooker