Italian Bean Soup for the Slow Cooker

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“This hearty bean soup almost makes itself. Vary the bouillon to suite your taste using vegetable, chicken or beef. I've tried different bean combinations as well and this is one of many that works well. Great vegetarian soup when using vegetable broth! Add garlic bread and a salad and you've got a complete meal!”

Ingredients Nutrition


  1. Rinse beans and place in a large pot.
  2. Cover beans with 5 cups cold water.
  3. Bring water to a boil; reduce heat.
  4. Simmer for 2 minutes.
  5. Remove from heat.
  6. Cover and let stand for 1 hour.
  7. Drain and rinse the beans.
  8. Alternatively, soak the beans overnight in cold water in a covered pan, then drain and rinse.
  9. In a 4 quart crock pot combine beans, 4 cups fresh water, tomatoes with juices, onion, bouillon, garlic, Italian seasoning and pepper.
  10. Cook on low-heat setting for 11 to 13 hours or on high heat setting for 5 1/2 to 6 1/2.
  11. Thirty minutes before serving, thaw green beans and stir into soup.
  12. Cook soup for 30 minutes more on high-heat until frozen beans are cooked and tender.
  13. Serve with garlic bread and a salad for a complete meal.

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