Slow Cooker Bean Soup

    1 hour 25 minutes

    If you want you can use vegetable stock to make this bean soup vegetarian. It's easy to make with tinned beans and frozen corn.

    47 people made this

    Serves: 10 

    • 1 tablespoon vegetable oil
    • 250g chopped onion
    • 150g sliced carrots
    • 2 cloves garlic, crushed
    • 3 cups (750ml) chicken stock
    • 2 teaspoons white sugar
    • 500g packet frozen corn kernels
    • 1 (420g) tin kidney beans, drained and rinsed
    • 1 (420g) tin black or red kidney beans, rinsed and drained
    • 1 (400g) tin whole peeled tomatoes
    • 1 (400g) tin diced tomatoes, drained
    • 100g diced green chillies

    Preparation:15min  ›  Cook:1hour10min  ›  Ready in:1hour25min 

    1. Heat the oil in a large casserole dish over medium-high heat until hot. Add onion, carrot and garlic, cook and stir for 5 minutes.
    2. Stir in stock, sugar, corn, beans, tomatoes and chillies; bring to a boil. Cover, reduce heat and simmer 2 hours.
    3. This soup can also be prepared in a slow cooker. Combine everything in the pot, and cook on HIGH for the first hour. Turn the temperature down to LOW, and cook 7 more hours.

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    Reviews in English (36)


    I agree that this is a good, basic soup recipe. I also had to "spice" it up a bit by adding cumin, chili powder, garlic powder, black pepper, cayenne pepper, red wine vinegar, oregano, and basil. Adjust to your own taste, and you've got a winner!  -  07 Dec 2004  (Review from Allrecipes USA and Canada)


    I loved the basics of this soup - you had no spices OR "love" so I added a whole lot of cumin, chili powder, cayanne pepper, wayy more garlic and a can of creamed corn. I blended up a can of pinto beans and the tomatoes (sweet onion) to make it a bit thicker. Great Base reciepe!  -  01 Nov 2004  (Review from Allrecipes USA and Canada)


    Super yummy and healthy!! I made the following adaptations: vegetable broth instead of chicken broth, only one can of tomatoes, used a full cup of green chiles, used one minced hot pepper, and cayenne pepper to taste. With those adjustments, it was hot to our liking. Thanks for the recipe!  -  20 Oct 2006  (Review from Allrecipes USA and Canada)