Crock Pot 13 Bean Soup

This Crock Pot 13 Bean Soup is a hearty and protein-packed recipe, which includes 13 bean mix and orecchiette pasta. It’s the ultimate comfort food recipe, ready in about 8 hours and 45 minutes.

Crock Pot 13 Bean Soup Ingredients

• 8 cups vegetable broth (or chicken broth)
• 29 ounces diced tomatoes (two 14.5 oz cans, undrained)
• 2 cups Bob’s Red Mill 13 Bean Soup Mix
• 3 celery stalks, chopped
• 2 carrots, sliced
• ½ yellow onion, chopped
• 1 cup button mushrooms, sliced
• 1 tablespoon dried basil
• 2 teaspoons garlic, minced
• 2 teaspoons salt, divided
• ½ teaspoon dried oregano
• ¼ teaspoon pepper
• 2 cups orecchiette pasta
• 6 cups baby spinach leaves

How To Make Crock Pot 13 Bean Soup

1. Combine base ingredients: In a 6-quart slow cooker, add the broth, diced tomatoes (with juice), 13 bean soup mix, celery, carrots, onion, mushrooms, basil, garlic, 1 teaspoon salt, oregano, and pepper.
2. Slow cook the soup: Cover and cook on LOW for 8 to 9 hours or on HIGH for 5 to 6 hours, until the beans are tender.
3. Add pasta and spinach: Stir in the remaining 1 teaspoon salt, orecchiette pasta, and spinach.
4. Finish cooking: Turn the slow cooker to HIGH and cook for an additional 20 to 30 minutes, covered, until the pasta is tender.

Recipe Tips

• Do I need to soak the 13 bean mix first?
  No soaking needed when slow cooking—just rinse the beans before adding.
• Can I use a different pasta?
  Yes, small pasta shapes like ditalini, elbow, or small shells work well.
• How to make it vegan:
  Use vegetable broth and ensure the pasta contains no egg.
• Can I make it spicy?
  Add red pepper flakes or diced jalapeños with the base ingredients.
• How to reduce sodium:
  Use low-sodium broth and diced tomatoes, and adjust the added salt to taste.

What To Serve With 13 Bean Soup

This filling soup is great on its own or paired with comforting sides:

• Crusty sourdough or garlic bread
• Grilled cheese sandwiches
• A side green salad
• Roasted veggies
• Cornbread muffins

How To Store 13 Bean Soup

Refrigerate: Store in an airtight container in the fridge for up to 4 days.
Freeze: Freeze cooled soup in freezer-safe bags or containers for up to 3 months. Thaw in the fridge overnight before reheating.

13 Bean Soup Nutrition Facts

• Calories: 182kcal
• Carbohydrates: 36g
• Protein: 10g
• Fat: 1g
• Saturated Fat: 0.1g
• Sodium: 1046mg
• Potassium: 737mg
• Fiber: 7g
• Sugar: 5g
• Calcium: 79mg
• Iron: 4mg

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I cook this on the stovetop instead?
Yes, simmer for 1.5 to 2 hours until the beans are tender, then add pasta and spinach and cook until pasta is done.

Do I need to pre-cook the pasta?
No, the pasta cooks directly in the slow cooker at the end.

Can I add meat to this soup?
Yes, diced ham, sausage, or shredded chicken are great additions.

Can I leave out the mushrooms?
Absolutely, the soup will still be flavorful without them.

What if I don’t have 13 bean mix?
Use any mixed dried beans or substitute with canned beans for a shortcut (reduce cook time).