Runner Bean Soup for the Crock Pot
Warm up with this easy crockpot runner bean soup! A flavorful scarlet runner beans recipe perfect for fans of hearty bean soup recipes and garden recipes.
Equipment
- 1 Crock pot at least 4-quart capacity
- 1 Medium-sized saucepan with lid
- 1 colander
- 1 Knife
- 1 cutting board
- 1 Set of measuring spoons
- 1 Set of measuring cups
Ingredients
- 1½ cups dried scarlet runner beans or other variety of runner beans
- 1 medium onion chopped
- 2 carrots diced
- 2 celery stalks diced
- 3 cloves garlic minced
- 1 14.5 ounce can diced tomatoes I diced fresh tomatoes from my garden
- 6 cups vegetable or chicken broth
- 1 teaspoon paprika or smoked paprika
- 1 teaspoon dried thyme
- 1 bay leaf
- salt and black pepper to taste
- 1 ham hock or sliced rope sausage for a meaty version
- 1 splash of balsamic vinegar or lemon juice in the serving bowl to brighten flavors
Instructions
- 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.
- Return beans to pot with fresh water, bring to a boil, and cook for 10 minutes at a full boil.
- Drain and rinse again.
- 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.
- Season with salt, pepper, and a splash of vinegar or lemon juice.
Notes
The calories for this recipe were calculated with the optional sausage added, as in the video.