Slow Cooker Bean Soup

This hearty vegetarian bean soup serves a crowd. If using cooked beans, the soup looks beautiful with a mélange of beans including white Northern beans, black beans, and pinto beans.

Serves: 8Hands-on: 15 minutesTotal: 20 hoursDifficulty: Medium

Serves: 8


  • 1 bag (16 oz.) dried mixed beans
  • 1 can (14½ oz.) diced tomatoes, with juice
  • 6 cups vegetable broth
  • 2 cups finely diced carrots
  • 1½ cups finely diced celery
  • 1 cup finely chopped onions
  • 2 Tbsp. tomato paste
  • 1 tsp. Italian seasoning
  • ½ tsp. ground black pepper
  • 1 tsp. kosher salt


  • If using dried beans, soak them in plenty of water overnight to package directions. Rinse and place in a 8-quart or larger slow cooker.
  • Add remaining ingredients to the slow cooker.
  • Cover and cook on high for 5–6 hours or on low for 10–12 hours until beans are tender.