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Cozy Up with 13 Bean Crock Pot Soup

There’s something incredibly comforting about a steaming bowl of bean soup on a chilly evening. I remember one particularly blustery autumn day, returning home after a long day of foraging for wild mushrooms. The wind was howling, and my fingers were numb, but the moment I stepped into my kitchen, the aroma of simmering beans, garlic, and herbs washed over me. It was the promise of warmth, sustenance, and simple pleasures – a feeling this 13 Bean Crock Pot Soup evokes every time. It’s a delightful symphony of flavors and textures that’s both hearty and healthy, making it a regular feature in my cool-weather cooking.

Recipe Overview

Prep Time: 10 minutes
Cook Time: 8 hours 10 minutes (includes soaking time)
Total Time: 8 hours 20 minutes
Servings: 6-8
Yield: About 8 cups
Dietary Type: Can be Vegetarian/Vegan (see notes)

Ingredients

For Soaking:

2 cups 13 bean soup mix (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)
6 cups water

For Soup:

1 cup ham, cooked & diced (omit for vegetarian/vegan option)
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 (use a vegan Worcestershire sauce alternative like mushroom-based versions for a vegan option)
1 teaspoon salt
¼ teaspoon pepper
6 cups water (or substitute some broth for part of the water. Herb and Garlic Broth is recommended for added flavour)

Equipment Needed

Crock Pot (slow cooker)
Colander

Instructions

Begin by preparing the beans. Place the 13 bean soup mix in a colander. Carefully sort through the beans, removing any small rocks, debris, or damaged beans. This step is important for ensuring a pleasant eating experience.
Rinse the beans thoroughly with cold water. This helps to remove any lingering dust or impurities. After rinsing, drain the water completely.
Transfer the cleaned beans to the crock pot. Add the 6 cups of water for soaking.
Cover the crock pot with its lid. Do not turn it on yet! The beans need to soak in the cold water overnight, or for at least 8 hours. This soaking process helps to soften the beans, reducing the cooking time and improving their texture.
After the soaking period, pour the beans and the soaking water into the colander. Again, rinse the beans gently under cold water. This removes any starches released during the soaking process. Then, drain the beans thoroughly and return them to the crock pot.
Now it’s time to add the remaining ingredients. Add the 1 cup of diced ham (if using), 2 sliced leeks, 2 minced garlic cloves, 2 chopped carrots, 2 sliced stalks of celery, 1 teaspoon of basil, 1 teaspoon of thyme, 2 tablespoons of Worcestershire sauce, 1 teaspoon of salt, and ¼ teaspoon of pepper to the crock pot with the soaked beans.
Pour in the 6 cups of water (or a combination of water and broth, for added flavour) into the crock pot.
Stir all the ingredients together thoroughly to ensure everything is well combined.
Cover the crock pot with its lid. Set the crock pot to the LOW setting and cook for 3-5 hours, or until the beans and vegetables are soft and tender. Check for doneness after 3 hours, and continue cooking as needed.
Once the soup is ready, serve it hot with fresh garlic bread or your favourite accompaniments.

Expert Tips & Tricks

Boost the flavour: For a richer flavour profile, consider using a combination of water and broth as the liquid base. Homemade herb and garlic broth adds a depth of flavour that elevates the soup.
Vegetarian/Vegan option: Omit the ham for a vegetarian-friendly soup. To make it vegan, ensure your Worcestershire sauce alternative is also vegan-friendly. You can also add a tablespoon of smoked paprika for a hint of smoky flavour.
Thickening the soup: If you prefer a thicker soup, you can blend about a cup or two of the cooked soup with an immersion blender or regular blender and return it to the pot. Be cautious when blending hot liquids!
Adjust seasonings: Taste the soup towards the end of the cooking time and adjust the salt, pepper, and other seasonings to your liking.
Pre-soaking shortcut: If you’re short on time, you can use the quick-soak method. Place the beans in a large pot, cover with water, bring to a boil, and then boil for 2 minutes. Remove from heat, cover, and let stand for 1 hour before draining and proceeding with the recipe.

Serving & Storage Suggestions

Serve the 13 Bean Crock Pot Soup hot, garnished with fresh parsley or a dollop of plain yogurt (or vegan sour cream alternative). It pairs perfectly with crusty bread for dipping.

Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. For longer storage, freeze the soup in freezer-safe containers for up to 2-3 months. Thaw in the refrigerator overnight before reheating.

To reheat, simply warm the soup in a saucepan over medium heat, stirring occasionally, until heated through. You can also reheat it in the microwave in a microwave-safe bowl.

Nutritional Information

(Estimated, per serving. Actual values may vary based on ingredient variations)

Nutrient	Amount per Serving	% Daily Value
Calories	250 kcal	13%
Total Fat	5g	7%
Saturated Fat	1g	5%
Cholesterol	15mg	5%
Sodium	750mg	33%
Total Carbohydrate	40g	15%
Dietary Fiber	10g	36%
Sugars	5g	–
Protein	15g	30%

Variations & Substitutions

Spicy Kick: Add a pinch of red pepper flakes or a diced jalapeño to the soup for a touch of heat.
Smoked Flavour: Substitute regular ham with smoked ham hock for a deeper, smoky flavour. Remove the hock before serving.
Italian Twist: Add a can of diced tomatoes and a teaspoon of Italian seasoning for an Italian-inspired version.
Different Beans: While it’s called 13 Bean Soup, feel free to adjust the bean mix based on your preferences. Add more of your favorite beans or substitute beans you don’t enjoy.
Hearty Greens: Stir in some chopped kale or spinach during the last 30 minutes of cooking for added nutrients.

FAQs (Frequently Asked Questions)

Q: Can I cook this soup on high instead of low?
A: While you can cook it on high, the low setting is recommended for the best flavour and texture. Cooking on high may result in the beans being slightly less tender. Reduce the cooking time to 2-3 hours on high.

Q: Do I really need to soak the beans overnight?
A: Soaking the beans is crucial for reducing cooking time and improving digestibility. It also helps remove some of the compounds that can cause gas. If you skip the soaking, you may need to cook the soup for a longer time.

Q: Can I add other vegetables to the soup?
A: Absolutely! Feel free to add other vegetables you enjoy, such as potatoes, sweet potatoes, zucchini, or bell peppers. Add them along with the other vegetables in step 6.

Q: What if my soup is too watery?
A: If your soup is too thin, you can remove some of the liquid and blend a portion of the soup before returning it to the pot. Alternatively, you can simmer the soup uncovered for a short period to allow some of the liquid to evaporate.

Q: Is this soup suitable for freezing?
A: Yes, this soup freezes very well. Allow the soup to cool completely before transferring it to freezer-safe containers or bags. It can be stored in the freezer for up to 2-3 months.

Final Thoughts

This 13 Bean Crock Pot Soup is more than just a recipe; it’s an invitation to slow down, savour the simple pleasures, and nourish yourself with a hearty and wholesome meal. I encourage you to try this recipe and make it your own, adapting it to your taste preferences and available ingredients. Whether you’re looking for a cozy weeknight dinner or a comforting weekend lunch, this soup is sure to satisfy. Share your creations and feedback – happy cooking!

13 Bean Crock Pot Soup Recipe