Slow Cooker Bean Soup
This slow cooker bean soup is a comforting blend of creamy navy beans, simmered to perfection in a smoky broth. It's an easy senate bean soup recipe that is perfect for busy home cooks. Enjoy the hearty, healthy flavors of this best bean soup recipe as a satisfying meal any night of the week.
Ingredients
- 1 pound dried navy beans or small white beans, rinsed
- 5 cloves garlic, smashed and chopped
- 3 medium carrots, peeled and sliced
- 1 small red or yellow onion, finely chopped
- 1 medium russet potato, peeled and quartered
- 1 tablespoon butter
- 1 tablespoon kosher salt (such as Diamond Crystal)
- 1½ teaspoons smoked paprika
- 1 teaspoon dried thyme
- Black pepper
- 1 tablespoon cider vinegar
Instructions
- In a 6- to 8-quart slow cooker, add the navy beans, garlic, sliced carrots,onion, potato, butter, salt, smoked paprika, and thyme. Pour in 8 cups of water and sprinkle generously with black pepper.
- Set the slow cooker to high and cook for about 6 hours, or until the beans are soft and tender. Be sure the soup reaches a simmer during cooking to allow the beans to fully cook properly.
- Once the soup is done, remove the ham hocks and set them aside to cool slightly on a cutting board.
- Using a fork, mash the softened potato pieces against the side of the slow cooker for added creaminess. Stir well to break down some of the beans, enhancing the soup's texture.
- Stir in the cider vinegar for a subtle tang, then shred the ham meat off the bones and return the meat to the slow cooker. Discard the bones.
- Taste and adjust the seasoning with more salt or pepper, if needed, and serve hot.