Bean Soup(Crock-Pot Cooking)
Hearty bean soup with ham, beef, and fresh vegetables, slow-cooked for rich flavor. Perfect for comforting family dinners or meal prep.
Ingredients
Instructions
- Soak the beans in water for 8 hours or overnight.
- Chop the green pepper, celery, and onion into coarse pieces.
- Drain the soaked beans and add them to the crock-pot.
- Add the chopped vegetables and broken-up tomatoes with all their liquid, tomato juice, and water to the beans.
- Add the precooked beef, diced ham, garlic powder, black pepper, and salt.
- Simmer until the beans are tender and flavors are well combined.
Tips & Substitutions
For a creamier texture, you can blend a portion of the beans before serving. If you don't have Great Northern beans, navy beans or cannellini beans can be good substitutes. Adding a teaspoon of smoked paprika can enhance the flavor profile. Adjust the seasoning to your taste, and if you like a spicier kick, consider adding diced jalapeños.
Serving Suggestions
Serve this hearty bean soup with crusty bread or cornbread for a fulfilling meal. A sprinkle of fresh parsley or shredded cheese on top adds color and flavor. It pairs well with a simple green salad or coleslaw. For a more robust dinner, consider serving it alongside dishes like Quick Corned Beef Hash or World'S Best Meat Loaf.
Storage & Reheating
Leftover bean soup can be stored in an airtight container in the refrigerator for up to 5 days. To reheat, simply place it in a pot over medium heat, stirring occasionally until warmed through. You can also use a microwave, heating in 1-minute intervals until hot. Freeze portions in freezer-safe containers for longer storage.
Nutrition & Diet Analysis (per serving)
Each serving of Bean Soup(Crock-Pot Cooking) contains roughly 1034 calories, with 42g protein, 153g carbohydrates, and 38g fat. It is an excellent source of vitamin C (161% of the Daily Value), dietary fiber (123% of the Daily Value), and iron (85% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 1030mg per serving (45% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use canned beans instead of dried?
Yes, you can use canned beans to save time. If using canned beans, skip the soaking and reduce the cooking time. Add the drained beans in the last hour of cooking to heat them through. This method will still yield a delicious soup without the lengthy prep.
How can I make this soup vegetarian?
To make a vegetarian version of this bean soup, simply omit the ham and beef. You can enhance the flavor with smoked paprika or liquid smoke for a similar depth. Additionally, consider adding more vegetables like carrots or zucchini to enrich the dish.
What can I serve with bean soup?
Bean soup is versatile and can be served with a variety of sides. Consider pairing it with grilled cheese sandwiches, a fresh garden salad, or even some homemade tortilla chips for crunch. For a heartier option, serve it with a side of rice or quinoa.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).