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Tomato and Bean Soup, Slow Cooker and Stovetop

This simple but hearty vegan tomato and bean soup takes just 10 minutes of your time and can be cooked in a slow cooker or on the stove!

Portrait image of two bowls of tomato and bean soup in earthenware bowls served with a seeded bread roll

Slow Cooker Bean Soup

I love cooking with beans, whether I make a white bean puree with them or use them in a Hungarian Bean Goulash they are a perennial favourite on my table. 

I usually cook this recipe in a slow cooker as the timing works out well.

I soak the beans overnight, then I chuck everything in the crockpot after breakfast and it is ready to serve by dinner time.

But it works just as well on the stove and takes around two and a half hours. I have added instructions for both further down the page.

I often see soups like this called 15 bean soup and rely on buying bags of mixed beans in the supermarket.

Whilst it is a nice idea, they are relatively expensive compared to regular bags of beans.

I advocate mixing and matching whatever beans you have at home to keep this recipe super cheap.

It will taste no different, beans in the main have a relatively neutral flavour. When cooked in a stock with tomato passata, then those differences fade away even more

Overhead portrait image of two bowls of tomato and bean soup in earthenware bowls served with a seeded bread roll

Can You Use Canned 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.

It is the same reason why I advocate using uncooked beans in my classic Pasta e Fagioli soup.

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.

But if you are going to use canned beans in this Crockpot bean soup then you want about 900g of beans.

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

Portrait image of a diner taking a spoon of tomato and bean soup against a dark backdrop

Storage and Serving Suggestions.

This recipe contains 4 hearty main meal portions or 6-8 lunch sized portions.

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

I usually serve this with some seeded wholegrain bread and it is one of my favourite lunchtime soups.

Increasing or decreasing the size of this recipe has little to no impact on the cooking time. So if you want to scale this up or down in size then feel free.

Square image of two bowls of crockpot bean soup in earthenware bowls served with a seeded bread roll
Yield: 4 Servings

Vegan Tomato and Bean Soup

Prep Time: 10 minutes
Cook Time: 8 hours
Soaking Time: 3 hours
Total Time: 11 hours 10 minutes

This simple one-pot tomato and bean soup is delicious yet insanely simple. Yes, it takes hours, and for all that time all you do is drink in the delicious aroma and put your feet up!

Ingredients

  • 300 g Dried Beans
  • 200 g Onions
  • 125 g Carrot
  • 50 g Celery
  • 500 ml Vegetable Stock
  • 1 Tbsp Dried Marjoram
  • 2 Bay Leaves
  • 1 L Tomato Passata
  • 1 Tbsp Tomato Puree
  • 1 Tbsp English Mustard

Instructions

Slow Cooker Instructions.

  1. Soak your beans for at least 3 hours, overnight is good.
  2. Dice your carrot, onion and celery into a 10mm dice.
  3. Add these to the slow cooker along with the beans.
  4. Heat the stock and pour over the beans and vegetables.
  5. Add the marjoram and bay leaves.
  6. Cook on low for 7 hours.
  7. Add the tomato passata, tomato puree and mustard and then stir.
  8. Taste to test for seasoning and add salt and pepper as required.
  9. Return the lid and cook for another hour.


Stove Top Instructions.

  1. Soak your beans for at least 3 hours, overnight is good.
  2. Dice your carrot, onion and celery into a 10mm dice.
  3. Add the dice vegetables to a large pan.
  4. Add the marjoram and bay leaves.
  5. Pour over the stock and bring to a simmer.
  6. Add a lid and cook for two hours.
  7. Pour in the tomato passata and add the tomato puree and mustard.
  8. Stir and add salt and pepper as required.
  9. Return the lid and cook for another 20 minutes.

Notes

This bean soup really works well with the almost peppery sourness of capers and I love to coarsely chop some and serve sprinkled over the soup.

Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving: Calories: 149Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 693mgCarbohydrates: 33gFiber: 7gSugar: 15gProtein: 7g

Calorific details are provided by a third-party application and are to be used as indicative figures only.

Did you make this recipe?

If you made this recipe, I'd love to see what you did and what I can do better, share a picture with me on Instagram and tag me @krumplibrian and tell me how it went!

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Andy

Sunday 14th of July 2019

Szervusz csillagom! Where in Hungary? My people are from the northeast ! Absolutely loved visiting there. Thanks for a great recipe!

Brian Jones

Monday 15th of July 2019

Hey Andy... We are on the edge of the Alföld in the countryside about halfway between Budapest and Debrecen, glad you enjoyed the soup :)

Amanda

Wednesday 10th of January 2018

Hi is there other beans you can use? I am in the UK and want to try this recipe

Brian Jones

Thursday 11th of January 2018

He Amanda, I'm from the UK too :) You can use practically any beans you want in this dish, it is all very fluid so go float aroud the supermarket and see what takes your fancy. They often sell mixed bags of dried beans and they would bee perfect, you may need to adjust the timing though although you will not be able to overcook in the crockpot so put it on nice and early and see how it goes :)

Anne Murphy

Friday 25th of December 2015

Classics are classic for a reason. This sounds delicious.

I'll disagree (a little) about the beans, though. I love finding how different a recipe can be when I just change the beans.It usually has to be a bit more of a jump, though - you're talking about various kinds of white beans, and I'll use navy beans and it will essentially be the same - but then I'll use black beans and it will be different, and red beans will be different, and chick peas... Though then, they all beg for slightly different seasoning, which changes them still further!

Brian Jones

Monday 4th of January 2016

Disagreeing is allowed Anne, no one has all of the answers... I find it makes very little difference to what I cook, however would never sub out the sort of beans I typically make stuff like this with for chickpeas which I find completely different beasties altogether :)

Brian Jones

Thursday 24th of December 2015

Teeheee, I would kill for a Curry plant, it really holds me back on cooking Indian food and cannot get one for love nor money over here, I have tried :(

Brian Jones

Thursday 24th of December 2015

I keep seeing a 15 bean thing in US recipes and am very confused by it all, we grow 3-4 different types of beans as conditions in different years produce massively different yields... I usually don't think twice about the time of bean I use other than size to be honest.