Slow Cooker Bean Soup with Tomato (Dump and Run)

Slow cooker bean soup, a hearty, delicious and very simple vegan dish given a huge flavour boost by sun-dried tomatoes and balsamic vinegar.

This recipe is so easy, all you need to do is soak the beans, then chop the ingredients, chuck them in the crock pot and come back later, a real dump and run winner!

Crock Pot Bean and Tomato Soup

I love cooking with beans, they are cheap, nutritious, versatile and really tasty.

They appear in vegan soups like this slow cooker tomato and bean soup, my cabbage and white bean soup and spicy black bean soup.

They also help make meat go further in my very Hungarian babgulyas or bean goulash or Spanish-influenced chorizo and butter bean stew!

I've even made them the star in my butter bean curry and the classic rajma masala curry.

I use raw cannellini beans in this recipe and soak them overnight, then chuck a load of ingredients in the slow cooker and walk away.

Yes, this dish is a "dump and run" recipe!

Then I come back, chuck in some more ingredients and walk away again.

Add some bread, and your dinner is served.

Frequently Asked Questions

Can I use tinned beans?

Yes, but with a caveat! Using dried beans adds a depth and richness to the body of this soup that you will not get using pre-cooked beans.

You can add some of the liquid from the can of the beans, but this only goes part of the way. You also need to be very careful about salt when doing this.

If you are going to use canned beans in this Crockpot bean soup, then you want 2 400g (14oz) tins of beans.

To cook simply throw everything in a slow cooker and cook on high for an hour.

What is tomato passata?

Tomato passata is crushed, sieved tomatoes; it is often labelled as passata in the US.

How long will this soup last?

It will save in the fridge for 5-7 days and should be reheated as it is needed.

Does the size of a slow cooker really matter?

Yes, a slow cooker needs a body of ingredients to cook efficiently and not dry out.

Increasing the size of this recipe has no impact on the cooking time. So if you want to scale this up for a larger slow cooker, then feel free.

Can I throw the passata and balsamic in with the beans?

Yes, but I prefer the fresher flavour you get by adding them later in the cooking process.

Can I cook this on the stovetop?

Yes, follow the general instructions here, but cook the beans for 2-3 hours on a low heat until they are cooked.

Then throw in the passata and balsamic vinegar and cook for another 20-30 minutes.

Serving Suggestions

This simple slow cooker bean and tomato soup needs only one thing, as far as I am concerned. That is bread!

I tend to toast off some ciabatta bread in a griddle pan with a little olive oil, then scrape it with a garlic clove.

If you are not sticking to a vegan diet, then some cheesy garlic bread goes with this wonderfully. As does a few parmesan shavings to garnish.

However, if you are vegan, then this vegan garlic bread works exceptionally well!

Equipment Used

I only recommend brands of equipment if I think that they make a material difference to a recipe. But If you have any questions, feel free to ask them in the comments section below the recipe.

• 2.4 Litre Slow Cooker.
• Kitchen knife.
• Chopping board.
• 1-2 litre mixing bowl for soaking beans.
• A combination of weighing scales, a measuring jug, measuring cups and spoons.