Crock Pot Italian Bean Soup (Set it & Forget it!)

product4kid December 4, 2020

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Crock Pot Italian Bean Soup (Set it & Forget it!)

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Busy days and chilly nights call for a heartwarming Crockpot Italian Bean Soup!

This soup is jam-packed with our favorite Italian flavors, sausage, veggies, and of course the perfect mix of beans in a zesty tomato broth. The best part is how easy this soup is with no soaking required!

Crock Pot Italian Bean Soup bowls with bread

I am excited to partner with Hurst’s HamBeens® to bring you this delicious recipe!

Bean soup is a hearty belly-warming kind of meal. It is a delicious, nutritious meal you can feel good about serving your family.

Ingredients

A Crockpot makes this recipe as easy as can be and you do not need to pre-soak the beans.

15 BEAN SOUP MIX Hurst’s HamBeens® 15 BEAN SOUP® is truly one of my favorite pantry staples and the base of this soup recipe. All the colors of the bean rainbow are included in this mixture of dried beans, peas, and lentils.

Each package of beans comes with a ham flavor pack adding another layer of deliciousness. You can find HamBeens 15 Bean Soup in the dry bean section of almost any grocery store (or you can order them online).

SAUSAGE Italian Sausage adds great flavor to this recipe, use hot or mild (we prefer hot). If you don’t have sausage, you can substitute ground beef but be sure to add some extra seasonings like Italian seasoning.

VEGGIES Once the beans are tender, we add some tomatoes and marinara to add some zest to the broth.

Sliced zucchini adds freshness to this soup. If you like the zucchini to be softer, it can be added a bit earlier.

How to Make Italian Bean Soup (overview)

Brown Sausage and onion (per recipe below).
Add Beans to Slow Cooker with sausage, seasonings, and broth/water.
Cook Cook until beans are tender.
Add Veggies including zucchini, tomatoes, ham flavor packet, marinara sauce, and red wine vinegar. Cook until zucchini is tender.

IMPORTANT: Adding acidic ingredients (like tomatoes & tomato sauce) can prevent the beans from softening. Add these ingredients after the beans are already tender.

To Soak or Not to Soak

There is no need to soak the beans when making a Crock Pot Bean Soup.

If you’ve already soaked your beans, you can proceed as directed making sure to discard the soaking liquid and use fresh broth/water. The liquid in the recipe can be reduced by 1 cup for soaked beans.

To Serve

This soup is delicious and is an entire meal in itself. We love to serve it with some garlic bread or toasts for dipping and dunking.

Top the soup with some fresh herbs like parsley or basil and a sprinkle of parmesan cheese (and even some chili flakes if you’d like).

Leftovers

This is a great recipe because it makes enough soup for more than one meal for us!

Bean soup will keep in the refrigerator for about 3-4 days and reheats well on the stove or in the microwave.

This soup freezes beautifully! Ladle the cooled bean soup in single-sized freezer bags labeled with the date. Once the bags are frozen, store them upright (like books) to save freezer space. Take out as many servings as you need, perfect for quick meals or lunches!

More Bean Favorites

Did your family love this Italian Bean Soup? Be sure to leave a comment and a rating below!

Crock Pot Italian Bean Soup

This hearty soup is slow-cooked until tender & flavorful. It’s sure to be a family favorite!

Rinse beans and drain. Sort any unwanted debris and set seasoning packet aside.
Brown sausage and onion in a skillet over medium heat until no pink remains. Drain fat.
Place beans, sausage & onion, broth, red pepper, garlic, and Italian seasoning in a 6qt slow cooker.
Cook on high 5 hours (or low for 7-8) or until beans are tender.
Once beans are soft stir in diced tomatoes, zucchini, seasoning packet, marinara sauce, and red wine vinegar. Cook for additional 45-50 minutes or until zucchini is tender.
Serve with toppings and garlic bread if desired.

Ground beef can be substituted for ground sausage.
Do not add any acidic ingredients (like tomatoes) until the beans have sfotened.
Zucchini should be thinly sliced to ensure it cooks through.

Serving: 1.5cups, Calories: 324, Carbohydrates: 35g, Protein: 19g, Fat: 13g, Saturated Fat: 4g, Cholesterol: 29mg, Sodium: 732mg, Potassium: 1335mg, Fiber: 9g, Sugar: 4g, Vitamin A: 487IU, Vitamin C: 22mg, Calcium: 90mg, Iron: 4mg

Keyword Crock Pot Italian Bean Soup, Crock Pot Italian Bean Soup recipe, how to make Crock Pot Italian Bean Soup, Italian Bean Soup

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