13 Bean Crock Pot Soup

4.50 (5)
⏱ 730 mins 🍽 6-8 serving(s) 🏷 Clear Soup

This slow cooker soup uses a colourful mix of 13 different dried beans, which need to soak overnight. Combined with diced ham, leeks, carrots, celery, and aromatic herbs, it cooks gently for several hours until everything is tender. It's a wholesome and satisfying dish perfect for a family dinner, served with fresh bread. Remember to plan ahead for the bean soaking time.

13 Bean Crock Pot Soup

Ingredients

  • bean soup mix (2 cups of 13 bean soup mix)
  • 6 cups water
  • 1 cup ham, cooked & diced
  • 2 leeks, sliced (white part only)
  • 2 garlic cloves, minced
  • 2 carrots, chopped (or 8 baby carrots cut in thirds)
  • 2 stalks celery, sliced
  • 1 teaspoon basil
  • 1 teaspoon thyme
  • 2 tablespoons Worcestershire sauce
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 6 cups water (*or substitute some broth for part of the water. I always keep some <a href="https://www.food.com/recipe/herb-and-garlic-broth-aigo-bouido-429611">Herb and Garlic Broth-Aigo Bouido</a> in the freezer an)

Method

  1. Sort the beans in a colander to remove any debris, then rinse them under water and drain.
  2. Transfer the beans to the crock pot and pour in 6 cups of water. Cover with the lid and let the beans soak in the cold water for at least 8 hours or overnight.
  3. Drain the beans and water through the colander, rinse the beans gently, and return them to the crock pot.
  4. Add all the remaining ingredients to the crock pot and stir everything together.
  5. Set the crock pot to LOW and cook for 3-5 hours, until the beans and vegetables have softened.
  6. Serve the soup, ideally with some fresh garlic bread on the side.

Nutrition (per serving)

Sodium841900 mg

Recipe details

CategoryClear Soup
AuthorTinkerbell