5 from 18 votes
Slow Cooker Pasta and Bean Soup
This Slow Cooker Pasta and Bean Soup combines soaked pinto beans and split peas with bacon and vegetables, simmered in chicken broth. The addition of cavatappi pasta near the end creates a thick, hearty soup with tender chunks of beans and pasta blending textures nicely. It's a filling meal option that benefits from slow cooking to develop flavor and soften ingredients thoroughly. The soup holds well for several days and freezes easily for future meals.
Prep Time
10 mins
Cook Time
4 hrs 10 mins
Total Time
4 hrs 20 mins
Servings:
5
servings (2 cups each)
Calories:
349 kcal
Course:
Soup
Cuisine:
Italian, American
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 5 servings (2 cups each)
Amount Per Serving
Calories 349
% 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.