Looking for a comforting, crowd-pleasing meal with practically no fuss? This 5-bean soup bursts with hearty texture and homey flavors, making it perfect for a cozy evening at home. Just gather a handful of pantry staples and fresh vegetables, then let your slow cooker work its magic while you go about your day.
Ingredients
- 1 can kidney beans, drained and rinsed
- 1 can black beans, drained and rinsed
- 1 can pinto beans, drained and rinsed
- 1 can cannellini beans, drained and rinsed
- 1 can chili beans (in sauce)
- 1 medium onion, chopped
- 2 carrots, peeled and sliced
- 2 celery ribs, sliced
- 3 garlic cloves, minced
- 1 (15-ounce) can diced tomatoes
- 1 (8-ounce) can tomato sauce
- 2 cups vegetable broth (use more for a thinner soup)
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- Salt and freshly ground black pepper, to taste
Instructions
Begin by adding all five types of beans to your slow cooker. Stir in the chopped onion, carrots, celery, and garlic. Next, pour in the diced tomatoes, tomato sauce, and vegetable broth. Sprinkle in the chili powder, cumin, smoked paprika, and a pinch of salt and pepper.
Stir gently to combine, ensuring the vegetables and seasonings are evenly distributed. Cover the slow cooker and cook on low for 6 to 8 hours or on high for 3 to 4 hours. About halfway through, taste the broth and adjust salt, pepper, and spices if needed. If it appears too thick, add a splash more broth or water.
Once the soup is piping hot and the vegetables have softened, it’s ready to serve. Ladle it into bowls and add any favorite toppings—think diced avocado, shredded cheese, sour cream, or fresh herbs. Transfer leftovers to an airtight container and store them in the fridge for up to four days. This soup also freezes well for a simple future meal.
This Hearty Harvest Slow Cooker 5-Bean Soup proves that minimal effort can still deliver big, bold flavors. It’s a nutritious, budget-friendly option packed with plant-based protein—perfect for anyone craving a satisfying and meatless meal. You can tweak seasonings, try different beans, or add extra veggies while still ending up with a comforting and delicious bowl. Best of all, the soup only gets better with time, so don’t be afraid to double the recipe for leftovers you’ll love.
Nathaniel Lee is an avid cook, drawing on his decades of home cooking and fine dining experience. He is a contributing chef at Mashed, and his recipes and contributions have been featured in Tasting Table, Edible Arrangements, Insanely Good Recipes, and The Daily Meal.
