0 from 18 votes
Slow Cooker Pasta and Bean Soup
This Pasta and Bean Soup recipe is hearty, delicious, and convenient. Spend 10 minutes building your flavors on the stove, then let the slow cooker do the rest of the work.
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 slices 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 dried pinto beans soaked overnight (see note 1)
- ½ cup dried split peas rinsed and sorted (see note 2)
- 1 bay leaf
- 1 cup cavatappi pasta or other small pasta such as rotini or rigatoni
- Salt and freshly ground black pepper
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
- Pinto beans: To soak the beans overnight, place in a large bowl and cover with cold water. Soak at least 8 hours. Drain well and discard soaking liquid. To quick-soak the beans, place in a 2-quart saucepan and cover with cold water. Bring to a boil. Boil 2 minutes; remove from heat. Cover and let stand 1 hour. Drain well and discard soaking liquid.
- Split peas: Or substitute split red lentils (masoor dal).
- Yield: This recipe makes about 10 cups of soup (or slightly more than that), enough for 5 generous servings, 2 cups each.
- Storage: Store leftovers covered in the refrigerator for up to 4 days.
- Freezer: The cooked, cooled soup can be packed in freezer-safe containers (I like glass Mason jars for this). Label, date, and freeze for up to 3 months. Thaw overnight in the refrigerator.
Nutrition Information
Serving
2cups
Calories
349kcal
(17%)
Carbohydrates
51g
(17%)
Protein
19g
(38%)
Fat
8g
(12%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
5g
Trans Fat
0.004g
Cholesterol
11mg
(4%)
Sodium
1473mg
(61%)
Potassium
938mg
(27%)
Fiber
12g
(48%)
Sugar
6g
(12%)
Vitamin A
2114IU
(42%)
Vitamin C
6mg
(7%)
Calcium
87mg
(9%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 5servings (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.