This hearty slow cooker bean soup is the result of plenty of kitchen testing, fine-tuning, and more than one taste test with my very patient “official guinea pig”—my late husband. Together, we worked out the seasoning balance until it hit that perfect spot between simple, flavorful, and comforting.
Made with a mix of dried beans, a light tomato base, and a little pork for depth, this is a budget-friendly, high-fiber soup that’s perfect for meal prep, freezer portions, or easy weeknight dinners.
If you prefer, you can substitute any of the dried beans listed for other types. Or you can use a bean mix such as 15 Bean Soup. The beans I listed were my late husband’s favorites. Another substitute you might want to make is to use Smoked Pork Neck bones for the boneless pork cubes. This lends a smoky flavor to the soup. And of course, good Southern boy that he was, my husband insisted on having cornbread with his soup!
Slow Cooker Mixed Bean Soup
Ingredients
Method
- Soak all the dried beans except Lentils overnight.
- Drain soaking water and return beans to slow cooker.
- Add the rinsed lentils, pork cubes, tomatoes, water, and seasonings.
- Cover and cook on low for 8 – 10 hrs.
Notes
🌙 Overnight Bean Prep
Rinse the pinto beans, lima beans, black beans, and black-eyed peas thoroughly. Place them in the slow cooker or a large bowl, cover with water, and soak overnight. Do not soak the lentils overnight. In the morning, drain and rinse the soaked beans before returning them to the slow cooker.❄️ Freezer:
Allow food to cool completely before freezing. Store in airtight containers or freezer-safe bags. Label with the name, date, and reheating instructions.
For best quality, use within 2–3 months.
💡 Tip:
Freeze in portion sizes you’ll actually use—this makes reheating faster and reduces waste.
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