Runner Bean Soup: Easy, Hearty Crock Pot Recipe

If you’re looking for a cozy, garden-to-table meal, this runner bean soup is the perfect pick. Using dried scarlet runner beans, this simple crockpot bean soup transforms humble ingredients into a rich, nourishing dish that’s both hearty and wholesome. As an avid grower of scarlet runner beans, I love to find delicious ways to use them in recipes. Whether you’re new to cooking with dried beans and want to learn how to soak beans, or you’re already a fan of hearty bean soup recipes and bean stew, this scarlet runner beans recipe will quickly become a favorite in your collection of crockpot bean recipes. Perfect for anyone who loves garden recipes, this comforting bowl showcases the beauty of runner beans recipes in the easiest way possible.

Why I Love Making Runner Bean Soup

As previously noted, I love to grow scarlet runner beans. Their color adds interest to the vegetable garden, and the bean towers I use add a nice vertical element. Scarlet runner beans are a nutritious, plant-based protein source rich in fiber, antioxidants, and essential minerals like iron, magnesium, and potassium. They support digestion, heart health, steady blood sugar, energy production, and strong bones while keeping you full and satisfied. 

Their meaty texture makes them a versatile addition to soups, stews, and salads. You can use them as a hearty substitute for meat if you’re looking for meatless meals, and they have a delicious smoky flavor. In this recipe, you’ll get all the steps and information you need to soak and boil them properly, as cooking removes natural lectins and ensures they’re safe to enjoy.

For this recipe, I used dried scarlet runner beans leftover from last year. I always save the scarlet runner bean seeds from the pods so I’ll have enough for a good planting the next year. Sometimes I save too many. They’re such a pretty color and look so nice in jars. If you grow scarlet runner beans, consider saving the bean seeds and giving jars away as gifts.

Runner Bean Soup Equipment

For this crock pot version of runner bean soup, you will need a crock pot at least 4 quarts in capacity.

You will also need a medium-sized saucepan with a lid for soaking the beans or using the quick soak method. This one is very similar to the one I use.

A colander for draining and rinsing the beans will make the soaking and draining process go smoothly.

Other basic kitchen items like a knife, cutting board, measuring cups and spoons will help this recipe come together in a snap.

Runner Bean Soup Ingredients

1 ½ cups dried scarlet runner beans

1 medium onion, chopped

2 carrots, diced

2 celery stalks, diced

3 cloves garlic, minced

1 can (14.5 oz) diced tomatoes

6 cups vegetable or chicken broth

1 tsp paprika (or smoked patrika, if you have it)

1 tsp dried thyme

1 bay leaf

Salt & black pepper, to taste

2 tbsp olive oil

1 ham hock or sliced sausage (for a meaty version)

Splash of balsamic vinegar or lemon juice before serving (optional)

Runner Bean Soup Instructions

Here’s a quick video to give you a visual overview of this runner bean soup recipe. Since I like to put the soup together the evening before and let it cook all day while I’m at work, the quick soaking method works best for me. You can see it all here.

 

Quick soak the beans

Rinse beans well.

Place in a large pot, cover with plenty of water (at least 3 inches above beans), and bring to a rolling boil.

Boil for 2–3 minutes. Turn off heat, cover, and let sit 1 hour.

Drain and rinse.

Safety boil

Return beans to pot with fresh water, bring to a boil, and cook for 10 minutes at a full boil.

Drain and rinse again.

Slow cook

Add beans to crock pot along with onion, carrots, celery, garlic, tomatoes, broth, paprika, thyme, bay leaf, and olive oil.

Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours, until beans are tender.

Finish and serve

Season with salt, pepper, and a splash of vinegar or lemon juice.

Serve hot with dinner rolls or cornbread.

Common Runner Bean Soup Questions

Do you need to boil runner beans?

Yes, runner beans must be boiled before eating because they contain lectins that can be harmful if undercooked. After soaking, always boil them in fresh water for at least 10 minutes to destroy the toxins, then continue cooking in a recipe such as a soup, stew, or crockpot dish.

What are the healthiest beans to put in soup?

Some of the healthiest beans for soup include black beans, lentils, chickpeas, kidney beans, navy beans, and scarlet runner beans, all rich in protein, fiber, and essential minerals.

Why can’t you eat runner beans raw?

You can’t eat runner beans raw because they contain lectins, natural compounds that are toxic and can cause nausea, vomiting, or stomach upset. Cooking, especially boiling, destroys these lectins and makes runner beans safe to eat.

Can I just boil beans without soaking?

Yes, you can boil beans without soaking, but they’ll take much longer to cook and may not cook as evenly. Soaking helps soften the beans, shorten cooking time, and reduce compounds that can cause gas. If you skip soaking, be sure to boil beans thoroughly in plenty of fresh water until tender and safe to eat. You can use the quick soak method detailed in this recipe.

How can you avoid gas when eating runner beans?

To avoid gas when eating runner beans, soak them overnight (or use the preciously-noted quick soak method), then drain and cook in fresh water. Adding a pinch of baking soda, cooking with carminative herbs like bay leaf, cumin, or fennel, and eating beans regularly in small amounts can also help your body adjust and reduce gas over time. Using a product like Beano can also prevent gas.

More Meal Inspiration

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Have fun making easy runner bean soup, and may all of your home-cooked, made-with-love meal endeavors meet with great success!