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.
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
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
- 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
- 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
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