Slow Cooker Pasta and Bean Soup
User Reviews
5
Slow Cooker Pasta and Bean Soup
Description
Slow Cooker Pasta and Bean Soup uses soaked pinto beans and split peas with a base of bacon, onion, celery, carrot, and garlic cooked in olive oil for depth. The mixture simmers slowly in chicken broth, allowing the beans and peas to soften thoroughly. Cavatappi pasta is added in the final minutes to provide bite and body. The cooking method yields a richly flavored yet wholesome soup with a balance of smoky bacon and fresh vegetable notes.
The textures are varied, with tender beans and peas contrasting the al dente pasta. Slow cooking melds the flavors, while the final seasoning with salt and black pepper adjusts the taste to personal liking. This soup is nourishing and can be served as a standalone meal or with crusty bread.
Leftovers store well in the refrigerator up to 4 days or can be frozen for up to 3 months. Thaw gently before reheating. The recipe includes tips for soaking beans and alternative quick soaking methods, as well as suggestions for substituting split peas with split red lentils.
Ingredients
- 2 tablespoons olive oil
- 2 lices Bacon chopped
- 1 medium onion chopped
- 1 rib celery chopped
- 1 carrot peeled and chopped
- 2 cloves garlic minced
- 8 cups chicken broth
- 1 cup pinto beans soaked overnight (see note 1, dried
- ½ cup split peas rinsed and sorted (see note 2, dried
- 1 bay leaf
- 1 cup cavatappi pasta or other small pasta such as rotini or rigatoni
- salt freshly ground
- black pepper freshly ground
Instructions
- Heat oil in a large sauce pan over medium heat. Add bacon, onion, celery, carrot, and garlic. Cook until vegetables have softened, about 5 to 7 minutes.
- Stir in broth, beans, peas, and bay leaf. Cover and bring to a boil; pour into slow cooker. Cover and cook on HIGH 3 to 4 hours or LOW 7 to 8 hours.
- Add pasta to slower cooker. Cover and cook about 10 minutes longer, until pasta is tender. Remove bay leaf. Season to taste with salt and pepper.
Notes
- Soak pinto beans overnight or use quick-soak by boiling, then resting for 1 hour before cooking.
- Substitute split peas with split red lentils if preferred.
- Store leftovers in the refrigerator covered for up to 4 days or freeze in airtight containers for up to 3 months.
- Thaw frozen soup overnight in the refrigerator before reheating.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5servings (2 cups each)
Amount Per Serving
Calories 349 kcal
% Daily Value*
| Serving | 2cups | |
| Calories | 349kcal | 17% |
| Carbohydrates | 51g | 17% |
| Protein | 19g | 38% |
| Fat | 8g | 12% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.004g | 0% |
| Cholesterol | 11mg | 4% |
| Sodium | 1473mg | 61% |
| Potassium | 938mg | 20% |
| Fiber | 12g | 48% |
| Sugar | 6g | 12% |
| Vitamin A | 2114IU | 42% |
| Vitamin C | 6mg | 7% |
| Calcium | 87mg | 9% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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