Slow Cooker Bean Soup

Slow Cooker Bean Soup: Step by Step

Tap a step to highlight it, or turn on Cook Mode for large type and step-by-step focus.

1. Put the beans, bacon, onion, carrots, celery, garlic, water and bay leaves in the slow cooker and stir.

   Mark done

2. Cover and cook on low for 5 hours.

   Mark done

3. Stir in the tomatoes, salt and pepper and cook for 2 hours more, until the beans are completely tender. If your slow cooker runs hot, check at 6 hours.

   Mark done Start 2 hr timer

4. Mash a few beans against the side of the pot, remove the bay leaves and taste for salt.

   Mark done

Things to Watch For

1. Check that the beans are fully tender before serving.
2. Add the tomatoes late.
3. Mash a few beans to thicken the soup.
4. Soak the beans overnight if you plan ahead.

Changing the Recipe

• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

On the Table Alongside

Cornbread · Crusty bread · Green salad · Hot sauce

Keeping Slow Cooker Bean Soup

Keeps in the fridge for up to 4 days and thickens. Freezes for up to 3 months.

Questions People Ask

What's in a Serving

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.