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Slow Cooker Baked Bean Soup from above beige textured mat
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4.75 from 4 votes

Slow Cooker Baked Bean Soup Recipe

Super simple with just 5 ingredients, this slow cooker baked bean soup is easy, healthy and deliciously satisfying.
Prep Time10 minutes
Cook Time6 hours
Total Time6 hours 10 minutes
Course: Soup
Cuisine: American
Keyword: crock pot baked bean soup, leftover baked beans soup, slow cooker baked bean soup
Servings: 6
Author: Martha McKinnon | Simple Nourished Living

Equipment

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 to mash some of the beans, until you achieve desired consistency.
  • Add salt and pepper to taste.

Notes

Serving size: 1 cup
WW Points: 4
Check the WW Points for this recipe and track it in the WW app.
(Must be logged into WW on a smartphone or tablet.)
3 PointsPlus (Old plan)

Nutrition

Serving: 1cup | Calories: 141kcal | Carbohydrates: 21g | Protein: 5g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 6mg | Sodium: 365mg | Potassium: 392mg | Fiber: 5g | Sugar: 2g | Vitamin A: 98IU | Vitamin C: 7mg | Calcium: 67mg | Iron: 2mg