Crock-Pot® bean soup is a simple and versatile way to cook a variety of ingredients over a long period of time, tied together with beans. Carrots, peppers, onions, and nearly any other vegetable available in the kitchen are frequently used in the soup. Although dried and fresh spices can be added near the end, many recipes call for a ham hock or other flavorful bone-in meat to give the soup a rich flavor. Dry beans can sometimes be added to the Crock-Pot® without being soaked overnight because of the low, even heat that can be applied for several hours at a time. The entire recipe can be made in a few hours or two days or more with the right type of Crock-Pot®.
Beans can be cooked in a variety of ways, the majority of which require overnight soaking. A Crock-Pot® bean soup can be made using the same method, but the soaking step is not always required. The low and consistent heat of a Crock-Pot® allows the beans to absorb liquid at a steady rate, allowing them to be cooked until tender — straight from the dried state — in just a few extra hours. Soaked beans, on the other hand, cook faster and, in some cases, contain fewer of the elements that can cause digestive problems in some people. One unpredictably tricky aspect of making Crock-Pot® bean soup is that the age of the beans affects how long it takes for them to become tender.
To maintain the convenience of using a Crock-Pot®, many of the recipes for Crock-Pot® bean soup are intentionally designed to be very easy and hands-off. Onions, carrots, and peppers are common vegetable ingredients that aren’t cooked before being added, but more complex recipes may call for ingredients to be seared quickly for a different flavor. The recipes are generally adaptable, so you can use whatever vegetables you have on hand as long as they complement the other components of the soup.
A smoked ham hock or other type of fatty cured or smoked meat is a traditional ingredient in a Crock-Pot® bean soup. The meat will begin to break down during the long hours of cooking, imparting a deep, savory flavor to the water or stock in which the beans are being cooked. Raw meats should not be used because there is a risk that larger cuts will not cook properly or that the Crock-Potheat ®’s will not be high enough to kill any harmful bacteria that may develop.
The final dish may be light and fresh tasting, depending on the types of beans used in the Crock-Pot® bean soup, especially if fresh herbs like parsley are added at the end. It could also be a hearty winter dish if thickened with cured sausages, pasta, or eggs. Whatever ingredients are used in a Crock-Pot® bean soup, make sure they are thoroughly cooked and the soup does not sit out without the Crock-Pot® turned on to prevent bacteria or mold from forming and ruining the dish.