Crockpot Minestrone Soup made in the slow cooker using dry beans. This delicious soup recipe is nutrition-packed, easy to make- the perfect comfort food in a crockpot.
Minestrone is so versatile in ingredients. There is just one main ingredient that is a must. A good quality stock.
Due to my interest in trying new products and ingredients, I was pretty excited to get to try this brand new chicken stock. I use broths and stock quite often, and I also enjoy making homemade stock. Progresso’s product claims “Its made like homemade”. I couldn’t wait to see if this claim was accurate. I admit at one point, I thought, ok, another stock. Is there really a difference? Well, the answer is yes, yes there is…
While broth is the star of minestrone soup, the second runner-up is certainly the beans. With beans high nutrient density, they are both tasty, and nutritious. A single serving of beans provides nearly 1/2 of the recommended daily allowance for fiber. Dry beans -also known as pulses, which are: dry beans, lentils, chickpeas, and dry peas, are considered both a vegetable and a protein. Double score. This soup is chock full of antioxidants, vitamins, minerals, fiber, and zero artificial flavors or additives.
Have you avoided dry beans because you were not sure what to do with them? I have great news.
There is no need to soak dry beans. I avoided dry beans for years due to the pre-soaking step of these little buggers. Come to find out, not necessary. Pour the dry beans in and let them cook. Awesome. Dry beans are inexpensive, nutritious, and easy to use. I have made them a staple pantry item.
Minestrone is like the dumping ground of soup. Besides the stock, you need beans and veggies. And it doesn’t really matter what kind. Give it a try. Open your refrigerator and take a look around.
There is a good chance you can add quite a few things to the soup that are lingering around in there. Those carrots shoved to the back of the crisper drawer? Add them. How about the celery next to those carrots? Perfect. Leftover shredded meat? Why not? Last night’s rice? Add it at the end of the cooking time along with that spinach you have meant to eat.
Once I had my ingredients picked out, I was ready to get started. The first thing I noticed when pouring the stock into my crockpot was the dark, rich color of this chicken stock.
In my experience, most stocks are pretty much clear. Not this one. Second, I noticed the wonderful aroma. I was hungry already. I added the rest of the ingredients and let my crockpot do its work.
My children walked in after school to the wonderful aroma of this crockpot minestrone soup cooking. They wanted to have a bowl right then. The soup was not ready, but that didn’t stop them. My daughter was the first one to dive in with her spoon. She thought it was delicious, even with not yet cooked beans. Those of you who follow my blog, know my daughter is a bit on the picky side, so that is saying something.
This CrockPot Minestrone Soup, whose flavor comes greatly from the stock component, is delicious.
It is rich, robust, and the chicken flavor stands out even with all those veggies and beans cooking in it all day. I was wrong in my initial assumption that all stocks are created equal. This one certainly gave my soup the flavor boost needed to elevate it to a new level.
How to make Slow Cooker Minestrone Soup with dry beans:
To your crockpot or slow cooker, add the stock, diced tomatoes, and veggies.
Rinse the dry beans, removing any small stones that may be mixed in.
Add beans, I like using a blend of dry beans, but you can use any kind you like best. Cook on high for 6-8 hours.
Add spinach or cooked pasta just before serving.
Additional vegetable suggestions:
- diced potatoes
- corn
- peppers
- mushrooms
- diced sweet potatoes
- diced squash
- add leafy green vegetables 1/2 hour before serving
- cooked pasta or rice before serving
Make sure to check out other great CROCK POT RECIPES:
- Butternut Squash Soup with Apples
- Crockpot Green Bean Casserole
- Crockpot Drumsticks
- Restaurant Style Refried Beans
- Crockpot Potato Soup
Crockpot Minestrone Soup
Ingredients
- 8 cups chicken stock
- 4 cups variety dry beans
- 29 oz. diced tomatoes with onion
- 2 cups chopped carrots
- 2 stalks celery chopped
- 2 tbsp. minced garlic
- 1 whole bay leaf
- 1 1/2 tsp. salt
- 1 tsp. onion powder
- 1/2 tsp. pepper
Instructions
- Rinse dry beans under water and discard any small stones or shriveled beans.
- Place Progresso cooking stock, diced tomatoes, rinsed beans, vegetables, and spices in crock pot. Stir.
- Cook on high for 6-8 hours, or until beans are soft.
Notes
If desired, add leafy green vegetables 1/2 hour before before serving.
May add cooked pasta or rice before serving.
Nutrition
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Rebecca @ Strength and Sunshine says
Yum! Loving all the beans and goodness here! A simple hearty soup is a must!
Jodi Danen says
I agree that simplicity a must on those busy days! 🙂
Deanna Segrave-Daly says
First off, welcome to ReDux! Great to have you on board.
I am definitely making this soup even though I rarely use my slow cooker. I’m still -after all these years – not one to cook with dried beans but I know it’s not as troublesome as I make it in my mind 🙂 As for your recently celiac diagnosis, we have several amazing gluten-free bloggers that are ReDux members – I hope you find inspiration from them – I know I do even though I’m OK w. eating gluten 🙂
Jodi Danen says
Thanks so much Deanna! I am so excited to be a part of such an awesome community! I will be scoping out those other gluten-free ladies. I have so much to learn:) As for dry beans, I have become obsessed with dry beans and my crock pot. Refried beans are a favorite around here.
SErena says
Thank you for a delicious looking Crock Pot recipe. We love beans and I love using the crock pot. But sometimes my beans come out still-hard. So can’t wait to try this!
Jodi Danen says
I find that if I leave the cover on {no stirring} and cook on high with plenty of liquid, the beans cook well. It just takes a long time. For a refried bean recipe I love, I sometimes cook them over 10 hr . Good luck and enjoy!
Cindys Recipes and Writings says
Slow cooker soups are the best! I agree these new Progresso stocks are rich and bold in flavor! This minestrone sounds delicious!
Jodi Danen says
I agree, Cindy! Soup and my slow cooker go hand in hand in the winter months:)
Heather Mason says
oo, I’m so glad to know there is no need to soak dry beans! I just made beans, and of course I soaked them, per the directions. But if I don’t have to do this step that would cut back on the time a lot! This soup looks fabulous! Love a good minestrone!
Jodi Danen says
It does save a lot of time Heather! I stocked up on dry beans after I figured this out:)
dr barb, nutrition budgeteer says
Your soup looks great! thanks for checking and letting us know about General Mill products and whether or not they are gluten=free. Good to know.
Jodi Danen says
Thanks! And glad to help:)
Emily @SinfulNutrition says
Hellloo comfort! I keep wanting to make minestrone, but always forget once I go grocery shopping. Love how you used a blend of different beans in this. A great way to get a whole lot of nutrients in one bowl!
Jodi Danen says
Thanks Emily! I love this recipe so much because I can just use what I already have in my house. My recipe is constantly changing:)
Sonali- The Foodie Physician says
Comfort food indeed! Those beans are amazing and the whole soup looks so pretty, hearty and delicious! Good luck with the contest 🙂
Jodi Danen says
Thank you Sonali! The heirloom blend of beans I used is my absolute favorite:)
Allie says
I love the variety of beans and veggies used. Such a colorful, healthy and simple recipe
Jodi Danen says
Thanks Allie! I love recipes that pack a ton nutrition in one simple dish. Easier to get the good stuff into my kiddos:)
Jessica @ Nutritioulicious says
This looks amazing and perfect timing for the year of pulses! Sorry to hear you got sick from the stock – hopefully Progresso will come out with a GF version for you!
Jodi Danen says
I love all the focus on these delicious beans. The year of pulses has my attention!
Kim @ Jump, Jive & Kale! says
This recipe looks great, Jodi! I have to admit I did not know you didn’t have to soak the beans for a dish like this. I’m excited to try it out 🙂
Jodi Danen says
Thanks Kim! Once I figured this out, I have been using dry beans in so many more recipes:) It is so much more cost effective as well.
Jen Joas says
Great recipe! Made it for the family this weekend and everyone loved it. Thanks for sharing!
Jodi Danen says
So glad your family enjoyed the soup, Jen! 🙂
Helen Fern says
I love soup!! This looks delicious. Would love to have you come and share at our party – What’s for Dinner
http://www.lazygastronome.com/whats-for-dinner-sunday-link-up-27/
Jodi Danen says
Thanks Helen! I added a link, looks like a great party to join 🙂
Deborah @ Confessions of a mother runner says
How pretty! I love minestrone soup
Jodi Danen says
Thanks Deborah! So do I, this minestrone is actually cooking in my crock pot right now:)
Angela says
I love Minestrone and this crock pot version looks great! Pinned 🙂 I would love for you to share it at the Fitness & Food Link-Up at http://www.marathonsandmotivation.com
Jodi Danen says
Thanks Angela! I will check out the Link-Up for sure:)
Angela says
Thanks so much for sharing it Jodi! Just saw your Hummus recipe too & can’t wait to try it!!
Jodi Danen says
Thanks for the invite, Angela! The hummus is addicting, watch out 😉
Judy says
I love the versatility of this recipe! It was delicious!