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
Don’t have yellow-eyed beans
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
soy-free, gluten-free, no added oil **Please note that this recipe is for a 1½ to 2 quart slow cooker - you can double or triple it and use a larger slow cooker**
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 Information
Amount Per Serving Calories 202Sodium 68mgCarbohydrates 37gFiber 11gSugar 5gProtein 12g
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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
Bee Ring says
Wow! From Dublin, Ireland.
TracyP says
I made this for dinner tonight and it was delicious. Thank you for the easy and tasty recipe.
z says
Which veggie bouillon do you use?
Kathy Hester says
I use homemade usually, but I like Better than Boullion for store-bought. You can find my recipe here:
Bobbie says
Where can you find these beans? They look great!
Kathy Hester says
There’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
We 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
You can always use black-eyed peas instead.
Hannah says
No- black eyed peas are not a substitute for these delicious beans.. great northern would work though..
Barbara Bingnear says
Thank 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
I 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
Thank you!
Sarah says
How much would you reduce the water by if the beans have been pre-soaked?
Kathy Hester says
Probably 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.
Hannah says
Always drain the soaking water off and then proceed with the recipe.. my grandmother always said the gas’s was in this water..
Shannon Sparks says
Can I make this in my Instant Pot instead of my slow cooker?
Kathy Hester says
Yes, I think you could cook it for 15 minutes on high.
Camille says
Hi, 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
It’s only for kidney beans and not all the other beans.
Della says
Hi. 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
Kidney 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
Does it matter the size of your slow cooker and if so why? Thank you and you have great recipes!!!
Kathy Hester says
In 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
Can 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
You 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.
G. Tucker says
Delicious and beautiful soup – also made us sick! In a reply to another comment, Kathy Hester says that only kidney beans need to be boiled to break down the toxin lectin. Based on that incorrect advice, I made this recipe just as published. My wife and I spent the following 24 hours running for the toilet. As it turns out, lectin is in many types of beans, including yellow eyed beans (most red beans, most white beans, all broad beans, and more). The FDA advises against using a slow cooker for beans *at all*. Other experts say to boil the beans for ten minutes before slow cooking. I take responsibility for accepting Ms. Hester’s advice without double checking it, but I strongly suggest that she not hand out advice about food safety without doing some research, and that she adjust her slow cooker recipes that include beans.
Kathy Hester says
If you go look at the FDA’a bad bug booklet, they only talk about kidney beans and slow cookers. Check page 254 here: https://www.fda.gov/media/83271/download
It is not lectins that they warn of but Phytohaemagglutinin which is also called kidney bean lectin and the main thing talked about with slow cookers and beans. I did google and see that this booklet was misquoted as referring to lectins and all beans, but on reading it you can see that’s not the case.