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Now that we are in the homestretch toward Thanksgiving, I’m all about keeping things as easy and stress-free as possible in the kitchen. This is the time of year when fridge space becomes prime real estate, and I’ve been on a mission to use up odds and ends before the big feast prep begins. If it is simple, hearty, and helps clear out leftovers? Count me in.
That’s exactly how this Slow Cooker Baked Bean Soup came to be. I had a container of leftover slow cooker baked beans in the fridge, and instead of letting them go to waste, I decided to turn them into something new, warm, and comforting. I have made this super simple easy baked bean soup on the stovetop before with canned baked beans, but this time, I wanted to let the slow cooker do all the work while I tackled my to-do list (or just enjoyed a cozy afternoon).
A few small tweaks and a handful of pantry staples later, and this slow-simmered version was born. It’s a little sweet, a little spicy, and full of rich, smoky flavor. Best of all, it couldn’t be easier to throw together. Just toss everything in the slow cooker, let it bubble away, and enjoy a soul-warming bowl with minimal effort.
Simple, satisfying, and perfect for these in-between days leading up to the holiday. I hope it brings a little ease—and a lot of flavor—to your table too.
Ingredients
Here’s what you’ll need to make this slow cooker soup:
- Baked beans – Any kind will do, To keep this Vegetarian opt for a can of vegetarian baked beans. I had leftover homemade slow cooker baked beans which is what I used.
- Chopped onion – For that savory base flavor.
- Chopped celery – Adds just the right touch of freshness and crunch.
- Canned diced tomatoes with mild green chiles – For a little zing and color. You could use plain diced tomatoes for a more mild flavor, if you prefer.
- Water – To loosen everything up and bring it all together.
- Chili powder – Adds a mild kick and deepens the flavor.
Calories and WW Points
According to my calculations, each 1-cup serving has about 141 calories and 4 WW Points.
To see your WW Points for this recipe, track it in the WW App!
(You must be logged into WW on a smartphone or tablet.)
3 PointsPlus (Old plan)
How to Make Slow Cooker Baked Bean Soup
Slow Cooker Size: I used my 2-Quart slow cooker, but a 3- or 4-Quart should work too.
- Put the baked beans, onion, celery, tomatoes, water and chili powder in the slow cooker. Stir to combine.
- Cover and cook on LOW for 6 to 8 hours or on HIGH for 4 to 6 hours, until the vegetables are tender.
- Leave as is, or for a slightly thicker soup, use your potato masher (affiliate link) to mash some of the beans, until you achieve desired consistency.
- Add salt and pepper to taste.
Servings Suggestions
I served this soup with simple nachos, made with sweet potato tortilla chips and jalapeño jack cheese, this easy baked bean soup made a deliciously satisfying supper. This soup also would be delicious with:
- Lighter Healthier Cornbread – A classic with baked bean soup. Sweet or savory, it’s perfect for dipping or crumbling right into the bowl.
- Corndog Muffins Made Lighter – A fun, easy-to-serve option that brings in those cozy fair-food vibes, but in a more wholesome package.
- Easy Whole Wheat Soda Bread – Rustic, hearty, and ready in a flash. This one’s great for sopping up every last bit of the flavorful broth.
- Pigs in a Blanket Made Lighter – A nostalgic treat that adds just the right touch of indulgence without going overboard. Great for kids and grownups alike.
- Avocado Toast – A slice of whole grain toast topped with smashed avocado, a sprinkle of salt, and maybe a dash of chili flakes or Everything Bagel seasoning (affiliate link) makes a great contrast to the smoky sweetness of the soup.
- Pickles or Quick Slaw – The tanginess of pickles or a crisp vinegar-based slaw cuts through the richness of the beans beautifully—plus, they add crunch and color to the table.
- Simple Green Salad – A fresh contrast to the richness of the soup. Think crisp lettuce, crunchy veggies, and maybe a light vinaigrette to keep things balanced.
- Cheese Quesadilla Wedges – Lightly crisped on a skillet and cut into triangles, these are perfect for dipping. You can make them with reduced-fat cheese and whole wheat tortillas for a WW-friendly twist.
- Toasted Tortilla Strips or Corn Chips – For crunch! Great sprinkled on top or served on the side for scooping.
If you’ve made this low fat Slow Cooked Baked Beans Soup, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.
Slow Cooker Baked Bean Soup Recipe
Ingredients
- 2 cups baked beans
- 1/2 cup chopped onion
- 1/2 cup chopped celery
- 1 can (10 ounces) mild diced tomatoes with chiles
- 2-1/2 cups water
- 1 heaping teaspoon chili powder
Instructions
- I used my 2-Quart slow cooker, but a 3- or 4-Quart should work too.
- Put the baked beans, onion, celery, tomatoes, water and chili powder in the slow cooker. Stir to combine.
- Cover and cook on LOW for 6 to 8 hours or on HIGH for 4 to 6 hours, until the vegetables are tender.
- Leave as is, or for a slightly thicker soup, use your potato masher (affiliate link) to mash some of the beans, until you achieve desired consistency.
- Add salt and pepper to taste.
Notes
(Must be logged into WW on a smartphone or tablet.) 3 PointsPlus (Old plan)
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
More Simple and Delicious Soup Recipes
This Slow Cooker Ham Split Pea Soup is hearty, comforting, and perfect for chilly days. Made with tender split peas, sweet vegetables, and smoky ham, it simmers into a thick, flavorful bowl of cozy goodness with minimal effort
This Slow Cooker Simply Filling Bean and Cabbage Soup is light, wholesome, and incredibly satisfying. Packed with hearty beans, tender cabbage, and flavorful vegetables, it’s a budget-friendly, no-fuss meal that’s perfect for Weight Watchers or anyone craving a nourishing bowl of comfort.
Here’s a WW Friendly Meal Plan featuring this simple and flavorful Slow Cooker Baked Bean Soup.
Do you have cookbooks
I have several E-Cookbooks. Here’s a link to them: https://simple-nourished-living.com/ebooks/
Can you make this with black beans in place of the baked beans? Do you think it would have enought flavor? I love black bean soup, wondering if this was comparable, or if you have a recipe for the crockpot for a blackbean soup.
Hi Kristi, I’m afraid there might not be enough flavor with plain black beans. I don’t have a slow cooker black bean soup recipe on the site yet. I’ve got an easy stove top black bean soup recipe I like that I think would work for the slow cooker – https://simple-nourished-living.com/favorite-skinny-delicious-black-bean-soup-recipes/ – but haven’t tried it yet.
Wow! This had a bite. Apparently my “heaping teaspoon” was too heaping! I will be making this again but with a little less chili powder.
I guess chili powders can have different degrees of spiciness and our taste buds are all different. I try to remember to start with a little and taste, because I can always add more, but if I add too much, I’ve got a problem 🙂
could you confirm 2 cups or 2 cans baked beans to yield 6 servings? thanks.
Hi Sara,
I used homemade baked beans I had leftover so it’s 2 cups.