Crock Pot Butter Bean Soup Recipe
The Crock Pot Butter Bean Soup Recipe is creamy, hearty and full of flavor. This soup is easy to make and perfect for busy days.
Ingredients
- 2 cups dried butter beans soaked overnight or 4 cups canned, drained
- 1 large onion chopped
- 2 carrots diced
- 2 celery stalks diced
- 3 cloves garlic minced
- 1 can 14.5 oz diced tomatoes
- 4 cups vegetable or chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- 1/2 teaspoon black pepper
- Salt to taste
- 2 tablespoons olive oil
- Fresh parsley for garnish
Instructions
Prepare the Vegetables
- Chop onion, carrots, celery and garlic. Set aside. This makes it easy to add directly to the crock pot.
Add Ingredients to Crock Pot
- Place butter beans, vegetables, diced tomatoes and broth into the crock pot. Stir gently to mix everything evenly.
Season the Soup
- Add thyme, smoked paprika, black pepper and salt. Drizzle olive oil over the top. Stir gently to combine flavors.
Cook the Soup
- Cover the crock pot and cook on low for 6 hours or high for 3 hours. Beans should be soft and flavors well blended.
Check and Adjust
- Taste the soup before serving. Add more salt or pepper if needed. Stir gently and remove the lid for a few minutes to thicken.
Serve and Garnish
- Ladle soup into bowls. Sprinkle fresh parsley on top. Serve hot with bread or crackers on the side.
Notes
- Use soaked dried beans for creamier texture
- Canned beans are faster and convenient
- Add more vegetables like zucchini or bell peppers for variety
- For richer flavor, roast vegetables before adding to crock pot
- Let soup sit for a few minutes after cooking to thicken naturally