This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases.

Crock Pot Spicy Bean Soup

Name: Crock Pot Spicy Bean Soup
Prep time: 10 min
Cook time: 4 h
Total time: 4 h 10 min
Cuisine: Mexican
Ingredients: 15 oz can kidney beans, drained and rinsed; 15 oz can garbanzo beans, drained and rinsed; 15 oz can cannellini beans, drained and rinsed; 14 oz can fire roasted diced tomatoes; small onion, chopped; 4.5 oz can chopped green chiles; 1 tablespoon minced garlic; 1 1/2 teaspoons ground chili powder; 1 1/2 teaspoon ground basil; 1/2 teaspoon minced fresh oregano; 1 teaspoon minced fresh parsley; 1 dried bay leaf; 32 oz box of vegetable or chicken broth; 1 1/2 cups shredded Mexican blend cheese (optional)

Crock Pot Spicy Bean Soup is a delicious vegetarian crock pot soup recipe everyone will love. Now that the cold weather has arrived it is time to make some crock pot soup recipes for the family.

The cold weather of fall and winter is the perfect excuse to pull out your trusty crock pot and fill it with healthy ingredients like beans, tomatoes and herbs and spices.

Crock Pot Bean soup recipes are some of the easiest crock pot recipes to make.

Mix and match the variety of canned beans you use and you can come up with many different bean soup recipes that will taste delicious.

Crock Pot Vegetarian Soup

Crock Pot vegetarian soup recipes are your cold weather friends.

Vegetarian crock pot soup recipes are perfect for meatless Monday or anytime you want to enjoy a healthy lunch or dinner without meat.

You can make this Crock Pot Spicy Bean Soup recipe with kidney beans, cannellini beans and garbanzo beans like I have.

Or you can use three of your favorite canned beans that you might already have on hand.

Black beans would be a great addition since this spicy bean soup has a Mexican flare to it with the oregano, chopped chiles, chili powder, and cheese.

How To Make Crock Pot Spicy Bean Soup

Ingredients

15 oz can kidney beans, drained and rinsed
15 oz can garbanzo beans, drained and rinsed
15 oz can cannellini beans, drained and rinsed
14 oz can fire roasted diced tomatoes
small onion, chopped
4.5 oz can chopped green chiles
1 tablespoon minced garlic
1 ½ teaspoons ground chili powder
1 ½ teaspoon ground basil
½ teaspoon minced fresh oregano
1 teaspoon minced fresh parsley
1 dried bay leaf
32 oz box of vegetable or chicken broth
1 ½ cups shredded Mexican blend cheese (optional)

Directions

Open each can of bean and pour into a fine mesh strain and run cold water over them to rinse well.
Add the rinsed beans to the crock pot. Add the can of diced tomatoes, the can of green chiles, the diced onion and the minced garlic to the crock pot.
Next add the chili powder, ground basil, fresh or dried oregano, fresh or dried parsley, and the bay leaf to the crock pot.
If making a vegetarian soup add the vegetable broth to the crock pot. Otherwise, add the chicken broth to the crock pot.
Place the lid on the crock pot and slow cook the Spicy Bean Soup for 4 hours on high or 8 hours on low in the crock pot.
Right before serving mix in the shredded cheese until melted and combined if using.
Makes 6 servings.

Helpful tips to Make Crock Pot Spicy Bean Soup

The Crock Pot Spicy Bean Soup recipe could also be cooked in the Instant Pot in about 3 minutes on manual pressure or use the soup and stew setting.
You can use any combination of canned beans for this recipe.
This soup is delicious with or without adding the cheese.
If not using the cheese you can mix 2 tablespoons of cornstarch with 2 tablespoons of cool water and add to the soup to make the broth a little thicker if you want to add a little thickness to the soup without using cheese.
If you want a little more kick to this spicy bean soup add more chili powder at the end of the cooking time.

Helpful Products to Make Crock Pot Spicy Bean Soup

(affiliate links)

Print the Crock Pot Spicy Bean Soup Recipe below