Cody Casey
Bean soup is a hearty and indulgent meal, perfect for cold winter evenings. It can be made in a crockpot or slow cooker, and is a great way to use up leftover ham from the holidays. The soup is easy to make, and the crockpot means that dinner is ready with minimal effort. The soup can be made with a variety of beans, including cannellini, navy, and great northern beans, and can be customised with vegetables and spices to add flavour and texture.
| Characteristics | Values |
|---|---|
| Ease of cooking | Easy |
| Best type of pot | Slow cooker or crock pot |
| Preparation time | 6-10 hours |
| Ingredients | Beans, meat, vegetables, spices |
| Recipe variations | Use of canned beans, type of meat, type of beans, addition of acidic ingredients |
| Nutritional information | Calories: 156-171kcal, Fat: 2-6g, Sodium: 448-484mg, Carbohydrates: 16-30g, Protein: 10-13g |
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Using canned beans
Canned beans can be used in crockpot bean soup recipes. They are a great option if you're pressed for time and don't want to wait for dried beans to soften.
If you're using canned beans, it's recommended to rinse them before adding them to the crockpot. For a recipe that uses a ham bone, three 15-oz cans of beans should be enough. You can use any type of white bean, such as Great Northern, Cannellini, or navy beans.
For recipes that use dried beans, you can substitute canned beans. However, you will need to reduce the cooking time to prevent overcooking the beans. One recipe recommends cooking the soup for 6 hours on high heat with canned beans, instead of 8 hours.
If you want a thicker soup, you can mash some of the canned beans before adding them to the crockpot. Alternatively, you can mash some of the cooked beans and return them to the pot, or blend a portion of the cooked soup and then return it to the crockpot.
Some recipes recommend adding baking soda to help dried beans soften more quickly. However, this is not necessary when using canned beans, as they are already soft.
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Soaking the beans
Soaking beans can help to reduce the cooking time of your bean soup. This is because the beans will already be partially hydrated, so they will not need to cook for as long in the crock pot. If you are short on time, soaking the beans beforehand can be a helpful step.
Additionally, soaking beans can improve their digestibility. Beans contain oligosaccharides, a type of sugar that can cause digestive issues like gas and bloating. Soaking the beans helps to break down these sugars, making them easier to digest and potentially reducing any unpleasant side effects.
Another benefit of soaking beans is that it can help to remove any dirt, rocks, or other debris that may be present. By soaking and then rinsing the beans, you can ensure that they are clean and safe to cook. This is especially important if you are using dried beans, as they may contain small particles that you would not want in your finished dish.
Overall, while soaking the beans is not required for making bean soup in a crock pot, it can be a helpful step to keep in mind. It can reduce cooking time, improve digestibility, and ensure that your beans are clean and ready for cooking.
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Adding vegetables
Bean soup can be made in a crock pot, and vegetables can be added to it for flavour, colour, and nutrition. It is best to wait until after the beans are tender before adding any acidic ingredients like tomatoes, citrus, or vinegar. Vegetables that go well in bean soup include carrots, celery, onions, and garlic.
To prepare the beans, rinse them thoroughly and sort through them to remove any debris. If you want to soak the beans, you can do so overnight, then drain and add them to the crockpot. Soaking will reduce the cooking time. If you are pressed for time, canned beans can be used instead of dried beans.
To make a ham and bean soup, add a ham bone to the crockpot, along with the beans, vegetables, and water or broth. Turn the crockpot on high and cook for 6-8 hours, or until the beans are tender. Then, remove the ham bone, shred or dice the ham, and return it to the pot. Season the soup with salt and pepper to taste.
For a 15-bean soup, you can use a mix of dried beans, or choose a specific type of bean such as Great Northern beans or Cannellini beans. In addition to the vegetables mentioned above, you can add bay leaves, cumin, coriander, black pepper, and kale. You can also include meat such as smoked sausage, ground sausage, or ham hocks. If you like a thicker soup, you can mash some of the beans and stir them back into the soup.
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Cooking time
The cooking time for bean soup in a crock pot depends on several factors, including the type of bean used, the desired consistency of the soup, and the specific recipe followed. Here is a detailed breakdown of the cooking times:
When using dried beans, it is recommended to soak them overnight or for at least 8 hours before adding them to the crock pot. Soaking helps soften the beans, reducing the overall cooking time. However, it is not mandatory, and some recipes suggest that beans will cook just fine without soaking.
For unsoaked dried beans, the crock pot should be set to high heat for 6-8 hours. This longer cooking time ensures that the beans become tender and fully cooked. It is important to note that the cooking time may vary depending on the type of dried bean used, with some varieties taking longer to soften than others.
If you are short on time, canned beans are a great alternative. Canned beans are already cooked and softened, so they require significantly less cooking time in the crock pot. Simply rinse the canned beans and add them to the crock pot during the last 30 minutes to 1 hour of cooking. This will allow the beans to heat through and absorb the flavours of the soup without overcooking.
The cooking time can also vary depending on the desired consistency of the soup. For a thicker, heartier soup, the beans can be mashed or blended after cooking. Conversely, for a more brothy or soupy consistency, additional liquid can be added, and the soup can be cooked for a shorter duration.
Lastly, the specific recipe and combination of ingredients will influence the cooking time. For example, some recipes call for the addition of meat or bones, which may require a longer cooking time to become tender. Similarly, recipes that include vegetables or spices may have slightly different cooking instructions, affecting the overall cooking time.
In summary, the cooking time for bean soup in a crock pot ranges from 6 to 8 hours for dried beans and approximately 30 minutes to 1 hour for canned beans. The specific cooking time will depend on the type of bean, the desired consistency, and the recipe being followed.
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Broth vs. stock
Yes, you can cook bean soup in a crockpot. Here's a recipe for a crockpot ham and bean soup:
Place a ham bone at the bottom of the crockpot. Then, add beans, carrots, celery, and onion. Cover the ham bone and beans with either water or chicken broth. Stir in baking soda. Turn the crockpot on high and cook for 6-8 hours, or until the beans are tender. Take the ham bone out of the pot and remove the ham. Shred or dice the ham and return it to the pot. Season the soup with salt and pepper to taste.
You can also make this soup in an instant pot. Simply add all the ingredients to the pot, except the baking soda. Cover and toggle to "Sealing". Push the "Soup/Broth" button and set the time to 32 minutes.
Now, here's some information about broth vs. stock:
Broth and stock are both indispensable staples for cooking soups, stews, sauces, pasta, rice, and grains. They can be used interchangeably, but there are some differences between the two.
Stock is made by simmering animal bones in water, which releases gelatin and proteins, resulting in a rich, deep flavor. Mirepoix (chopped carrots, celery, and onion) and aromatics such as herbs and bay leaves are also commonly added to stock. Stock is typically cooked for longer than broth, up to two days, to concentrate the flavor. It has a richer, deeper flavor and mouthfeel, making it better for adding body to a dish. Stock is also considered healthier as it is inherently higher in protein and usually contains less sodium per serving than broth.
On the other hand, broth relies primarily on meat (such as chicken, beef, or shellfish) for flavoring and simmers for a shorter time, resulting in a slightly less robust flavor. It usually has more sodium than stock. Bone broth is an exception, as it is made by simmering collagen-rich bones for an extended period, resulting in a saltier and more flavorful liquid.
When deciding whether to use stock or broth, consider the desired level of flavor and the sodium content of the dish. If you want a base for a creamy sauce or gravy, go with stock. For a chicken soup, choose broth. If you're looking for a nutrient-dense, flavorful liquid for sipping, opt for bone broth.
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Frequently asked questions
Yes, you can cook bean soup in a crock pot.
It takes between 6 and 10 hours to cook bean soup in a crock pot, depending on the recipe.
You will need beans, water or broth, and any desired vegetables and seasonings. Some recipes call for meat, such as ham or sausage.
Soaking the beans is not necessary, but it can reduce the cooking time. If you choose to soak them, be sure to rinse and sort the beans first to remove any dirt or debris.
It is recommended to wait until the beans are tender before adding acidic ingredients like tomatoes or lemon juice. You can also mash some of the beans to thicken the soup.
