This Easy Crock Pot Three-Bean Soup is a hearty, no-fuss classic. Packed with black, pinto, and kidney beans, plus savory veggies, it’s a simple bean soup crock pot meal—perfect for a flavorful, filling bowl that cooks effortlessly in your slow cooker.
Recipe Tips and Tricks
Use canned beans—rinse well to cut sodium and save time; no soaking needed. Chop veggies uniformly—they cook evenly and blend into the broth. Add tomatoes last—they keep their flavor bright; early addition can slow bean softening. Stir gently—overmixing breaks beans. Adjust broth—add more if it thickens too much near the end.
Why You’ll Love This Recipe
Get ready to dive into a bowl of pure, hearty goodness with this Easy Crock Pot Three-Bean Soup—it’s a bean soup crock pot gem and a crockpot recipes slow cooker star that’s about to make your day deliciously simple! This soup is a filling, flavor-packed wonder: a trio of black, pinto, and kidney beans simmers with vibrant veggies and smoky spices, creating a rich, satisfying broth that’s all about easy comfort—all while your slow cooker handles everything, letting you kick back until it’s time to eat. It’s the ultimate hassle-free meal—toss it in, let it bubble, and come back to a kitchen filled with a warm, inviting aroma and a soup so hearty it feels like a big, cozy hug, with every spoonful bursting with tender beans, savory depth, and veggie love. Whether you’re craving a quick dinner, feeding a hungry crew, or just want a low-effort recipe that’s big on taste, this one’s a total winner—simple, delicious, and guaranteed to make every bite a hearty, satisfying treat that keeps you fueled and happy!
Easy Crock Pot Three-Bean Soup
Three-bean soup with veggies—crockpot ease.
Ingredients
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) pinto beans, drained and rinsed
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 medium onion, diced
- 2 medium carrots, diced
- 1 can (14.5 oz) diced tomatoes, undrained
- 6 cups vegetable broth
Instructions
- Gear Up for a Bean-Filled Feast: Alright, let’s kick off this easy soup adventure—grab your slow cooker, a can opener, a cutting board, a sharp knife, and a big spoon! This three-bean soup is about to bring hearty vibes to your table. Picture that rich, colorful bowl—let’s dive in with a big, excited grin lighting up our faces!
- Prep the Beans with Quick Ease: Grab your 15 oz cans of black beans, pinto beans, and kidney beans—pop each one open with your can opener, feeling that satisfying click. Pour them into a colander and rinse them under cold water, washing away the salty liquid—imagine those shiny beans ready to soak up flavor!
- Chop the Onion with Savory Intent: Take your medium onion—peel off that papery skin, rinse it under water, and dice it into small, ¼-inch pieces with your knife. Picture that sweet, aromatic goodness blending into the soup—pile it up on your cutting board and take a whiff of that fresh onion scent!
- Dice the Carrots for a Sweet Crunch: Grab your 2 medium carrots—give them a quick rinse, peel them if you like, then chop them into small, even cubes, about ¼-inch. Imagine those bright orange bits adding a touch of sweetness to every spoonful—set them aside with the onion, building that veggie base!
- Layer the Slow Cooker with Bean Love: Open your slow cooker—pour in those rinsed black beans, pinto beans, and kidney beans first, spreading them out evenly across the bottom. Add your diced onion and carrots on top—picture this colorful mix getting ready to simmer into something amazing!
- Pour in the Broth for a Flavorful Bath: Measure 6 cups vegetable broth—pour it slowly over the beans and veggies, watching it fill the slow cooker and cover everything by an inch or two. Imagine that savory liquid turning into a hearty, bean-packed soup—give it a gentle stir with your spoon to settle it all in!
- Set the Slow Cooker and Chill Out: Pop the lid on tight—plug in your slow cooker and set it to low for 6-8 hours if you’re in for a slow, easy simmer, or high for 3-4 hours if you’re eager to dig in! Hit start and step away—picture the kitchen filling with that warm, inviting aroma while you relax!
- Add the Tomatoes for a Fresh Finish: When the time’s nearly up, grab your 14.5 oz can of diced tomatoes—open it and pour the whole thing, juice and all, into the slow cooker. Stir it gently with your spoon—imagine those bright tomatoes adding a pop of flavor and color to the mix!
- Check the Soup and Adjust the Vibes: Lift the lid—inhale that hearty, bean-filled scent and grab your spoon to taste a bit. The beans should be tender—check the broth’s thickness and add a splash of broth or water if it’s too thick. Picture that perfect consistency—tweak with a pinch of salt if you want more punch!
- Serve Up Your Three-Bean Delight: Ladle that steaming soup into bowls—pile it high with that trio of beans, veggies, and rich broth, savoring every spoonful of that hearty goodness! Pair it with cornbread or enjoy solo—grab a spoon and dig in, relishing every warm, satisfying bite. It’s your crockpot win, so enjoy every delicious moment with a big, happy grin!
Nutrition Information
Yield
8Serving Size
1Amount Per Serving Calories 111Total Fat 1gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 834mgCarbohydrates 25gFiber 5gSugar 10gProtein 5g
The recipes and nutritional information on Crock Pot Meal are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.
Ingredients Notes
Canned black beans add earthiness—7 grams of protein and 15 grams of carbs per ½ cup, high-fiber (7g) and filling (110 kcal). Pinto beans bring creaminess—7 grams of protein and 15 grams of carbs per ½ cup, fiber-rich (6g, 110 kcal). Kidney beans offer heartiness—8 grams of protein and 16 grams of carbs per ½ cup, fiber-packed (7g, 120 kcal). Onion adds sweetness—11 grams of carbs per medium, low-calorie (45 kcal). Carrots provide subtle sweetness—6 grams of carbs per medium, vitamin-rich (25 kcal). Diced tomatoes bring acidity—7 grams of carbs per cup, light (35 kcal). Vegetable broth forms the base—1 gram of carbs per cup, low-calorie (15 kcal).
Variations and Substitutions
Swap any bean for navy or chickpeas—navy (15g protein per cup cooked), chickpeas (12g), both hearty. Use chicken broth or beef broth instead of vegetable—chicken (1g protein), beef (2g), richer flavor. Sub carrots with celery or bell peppers—celery (3g carbs per stalk), peppers (6g), adjust texture. Replace canned tomatoes with fresh—7g carbs per cup, chop finely. Add cumin or chili powder—extra warmth or heat.
Storage Options
Store in an airtight container in the fridge for up to 5 days—flavors meld over time! Reheat on the stove over medium heat for 10 minutes, stirring occasionally, or microwave for 2-3 minutes—add broth if thickened. Freeze for up to 3 months—portion into containers, thaw overnight, and reheat.
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