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, and it cooks in your little 1 1/2 to 2 quart slow cooker
Don’t have yellow eyed beans
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.
- 3½ 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 (2 inch) sprig fresh rosemary (or ½ teaspoon ground)
- 1½ teaspoon marjoram
- ½ teaspoon smoked paprika
- 1 to 2 cups chopped greens, optional
- 1 to 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
- Add the sweet potato, beans, garlic, water, bouillon, rosemary, marjoram and paprika into your slow cooker.
- Cook on low 8 to 10 hours.
- Minutes before serving add the greens if you're using them. 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
Slow Cooker Yellow Eyed Bean Soup For 2 with Veggie Variations
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
- 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 (2 inch) sprig fresh rosemary (or 1/2 teaspoon ground)
- 1 1/2 teaspoon marjoram
- 1/2 teaspoon smoked paprika
Before Serving
- 1 to 2 cups chopped greens, optional
- 1 to 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 if you're using them. 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.
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.
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.