Forktionary

13 Bean Crock Pot Soup Recipe

This hearty and flavorful 13 Bean Crock Pot Soup is incredibly easy to make and perfect for a cozy weeknight meal. Using a pre-mixed 13 bean blend (containing baby limas, large limas, garbanzo, great northern, black-eyed peas, navy, black, red pinto, red lentils, green lentils, yellow splits, green splits, and kidney beans), this recipe simplifies the process while delivering a delicious and nutritious soup the whole family will love! Even picky eaters will enjoy picking out their favorite beans, making it a fun and educational mealtime experience. We've upgraded the recipe using a homemade herb and garlic broth (recipe linked below) for an extra layer of flavor. Prepare to be amazed by how simple and delicious this soup is!

Prep Time 30 mins
Cook Time 730 mins
Calories 69.1 kcal
Protein 12g
Rating 4.4 (5 Reviews)
13 Bean Crock Pot Soup 23

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for 13 Bean Crock Pot Soup

  • 1 cup dry 13 bean soup mix
  • 10 cups water or broth, divided (6 cups for soaking, 4 cups for cooking)
  • Ham (not specified in recipe)
  • Leeks (not specified in recipe)
  • 4 cloves garlic, minced
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • Basil (not specified in recipe)
  • 1 teaspoon dried thyme
  • Worcestershire Sauce (not specified in recipe)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

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How to Make 13 Bean Crock Pot Soup

  1. Sort through the 13 bean mixture (1 cup dry) in a colander, removing any small rocks or debris. Rinse thoroughly under cold water and drain.
  2. Transfer the rinsed beans to your crockpot. Add 6 cups of water or homemade broth (see note below).
  3. Cover the crockpot and let the beans soak overnight (8-12 hours) or for at least 8 hours.
  4. After soaking, drain the soaking liquid from the beans in a colander, rinsing gently.
  5. Return the drained beans to the crockpot. Add 1 onion (chopped), 2 carrots (chopped), 2 celery stalks (chopped), 4 cloves garlic (minced), 1 teaspoon dried thyme, 1 teaspoon dried oregano, 1 bay leaf, 1 teaspoon salt, and 1/2 teaspoon black pepper.
  6. Add 4 cups of your favorite broth or water and 1 (14.5 ounce) can diced tomatoes, undrained.
  7. Stir all ingredients to combine thoroughly.
  8. Cook on low for 6-8 hours, or on high for 3-4 hours, or until the beans and vegetables are tender. The total cook time includes the soaking time.
  9. Remove the bay leaf before serving. Serve hot with crusty garlic bread. Enjoy!

Nutrition Information (Approximate per serving)

Sodium

35 g

Sugar

11g

Fat

2g

Carbs

2g

Recipe Categories (Choose a category and find related recipes!)

Starters Soups, Stews & Chilis Main Courses Lunch Main Dish / Dinner Vegetarian Proteins Bean & Lentil Recipes American Healthy Vegetarian Vegan Gluten Free Fall Recipes Slow Cooker One Pot Meals

Recipe Tags (Choose a tag and find related recipes!)

Course Main Ingredient Preparation Low Protein Healthy Very Low Carbs Clear Soups Soups Stews Beans Low Fat Crock Pot Slow Cooker Dietary Low Cholesterol Low Saturated Fat Low Calorie Low Carb Healthy 2 Low In Something Equipment