Today I have a soup recipe for you, that’s so easy. Just throw everything together in your slow cooker before you leave for work. You can use all kinds of veggies in this Slow Cooker Yellow-Eyed Bean Soup.
It cooks in your little 1 1/2 to 2 quart slow cooker. I actually used my 2 1/2 quart
slow cooker and it worked fine.
Don’t have yellow eyed beans
in your pantry? You can use black-eyed peas, pintos or another heirloom bean you’ve been saving.
I fell in love with yellow eyed beans the first time I tasted them. Prettier than black-eyed peas, they have a smoother texture too. They were traditionally used in baked beans, but are great in Southern favs, soups and stews.
In this crockpot soup, the sweet potatoes mix with the beans to create a rich broth that gets a hint of sweetness from the sweet potato. I love that it uses seasonal ingredients that you may already have on hand.
Slow Cooker Yellow Eyed Bean Soup For 2
Ingredients
Slow Cooker Ingredients
- 3 1/2 cups water
- 1 cup sweet potato diced (or potato, turnip, carrot or combination)
- 1 cup dried yellow eyed beans
- 2 cloves garlic minced
- 1 tablespoon veggie bouillon
- 1 sprig fresh rosemary , or 1/2 teaspoon ground
- 1 1/2 teaspoon marjoram
- 1/2 teaspoon smoked paprika
Before Serving:
- 2 cups chopped greens , optional
- 2 tablespoons nutritional yeast , leave out if your bouillon has yeast in it already
- a few drops liquid smoke , optional
- a few drops garlic Tabasco , optional
- salt and pepper , to taste
Instructions
- Add the sweet potato, beans, garlic, water, bouillon, rosemary, marjoram and paprika into your 2-quart slow cooker.
- Cook on low 8 to 10 hours.
- Minutes before serving add the greens. They will cook just enough from the heat in the soup since they are minced. Also add the nutritional yeast, liquid smoke and Tabasco if you are using it.
- Right before serving add salt and pepper, taste, then adjust any of the seasonings as needed
Nutrition
More Recipes to Try
- Slow Cooker Heirloom Beans: San Franciscano Beans
- Black-Eyed Peas and Greens for New Year’s Day
- Slow Cooker Whole Wheat Spelt Potato Rolls
- Vegan Slow Cooker Mother Stallard Beans with a Stove-Top Variation
Bee Ring says
February 23, 2013 at 3:41 pmWow! From Dublin, Ireland.
TracyP says
March 4, 2013 at 9:04 pmI made this for dinner tonight and it was delicious. Thank you for the easy and tasty recipe.
z says
April 21, 2016 at 12:53 amWhich veggie bouillon do you use?
Kathy Hester says
May 4, 2016 at 10:48 amI use homemade usually, but I like Better than Boullion for store-bought. You can find my recipe here:
Bobbie says
January 1, 2017 at 12:17 pmWhere can you find these beans? They look great!
Kathy Hester says
January 1, 2017 at 1:52 pmThere’s a link to Amazon in the blog text, but I love Rancho Gordo’s beans and you can order them online here:
Virginia says
March 18, 2017 at 12:07 amWe found ours in husband’s home state of Maine. Have never seen them in Alabama. I think other beans/peas would work. Husband said his mother always baked them.
Kathy Hester says
March 19, 2017 at 10:57 pmYou can always use black-eyed peas instead.
Barbara Bingnear says
January 1, 2017 at 12:19 pmThank you for all of your wonderful recipes, Kathy. My question is, did you pre-soak your your beans. I’m guessing that you didn’t or you would have mentioned it.
Kathy Hester says
January 1, 2017 at 1:50 pmI did not pre-soak my beans, but you can soak them overnight and reduce the amount of water if you prefer. Happy New Year!
Barbara Bingnear says
January 1, 2017 at 11:05 pmThank you!
Sarah says
November 4, 2017 at 4:18 pmHow much would you reduce the water by if the beans have been pre-soaked?
Kathy Hester says
November 11, 2017 at 8:30 amProbably by half, but since it’s a soup you can play with the amount or even just turn it to saute and let the extra liquid boil off.
Shannon Sparks says
February 14, 2017 at 11:46 pmCan I make this in my Instant Pot instead of my slow cooker?
Kathy Hester says
February 25, 2017 at 10:58 pmYes, I think you could cook it for 15 minutes on high.
Camille says
February 25, 2018 at 2:34 pmHi, Kathy,
I’ve read recently that beans should be soaked and/or boiled 10 minutes to reduce toxicity, especially kidney beans. I’m not sure if that applies to all beans, though. Have you heard this?
Kathy Hester says
February 25, 2018 at 2:55 pmIt’s only for kidney beans and not all the other beans.
Della says
April 27, 2018 at 12:58 amHi. Do you mean that kidney bans I used in a rice and beans meal tonight, was toxic b/c of kidney beans out of a can, because I didn’t rinse them? Oh man I’ve never heard that. Can you pls clarify that for me?
Kathy Hester says
April 30, 2018 at 10:54 amKidney beans from a can are fine. In fact cooked anyway that brings them to a full boil for 10 minutes gets rid of the toxin. Since most slow cookers don’t cook that high, it’s recommended that you don’t cook dried kidney beans in the slow cooker unless you boil them on the stove for 10 minutes first.
Renee says
January 15, 2019 at 7:21 pmDoes it matter the size of your slow cooker and if so why? Thank you and you have great recipes!!!
Kathy Hester says
February 7, 2019 at 12:02 pmIn this recipe yes because it’s a smaller amount. Also different brands/models have a different min. fill amount between 1/2 – 3/4 full. If you have under that it will cook hotter and can burn.
Here’s a link to my How to Pick Out a Slow Cooker article: https://healthyslowcooking.com/tips-on-picking-out-a-slow-cooker-thats-right-for-you/
Meera says
January 17, 2019 at 6:52 amCan you use chickpeas instead of these? Also, can we accompany this soup with a flatbread (made from rotimatic), curry, and rice?
Thanks.
Kathy Hester says
February 7, 2019 at 11:58 amYou can, but the cooking time could be a bit longer especially if your chickpeas are a little older. You could certainly serve it with all the things you listed.