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slow cooker pasta and bean soup delicious


1 cup dried lima or pinto beans soaked overnight (see notes)
3 Tablespoon olive oil
2 slices bacon chopped
1 cup celery chopped (about 3 stalks)
½ cup onion chopped (½ medium)
½ cup carrot chopped (about 1 carrot)
3 cloves garlic minced
½ cup dried split peas or dried red lentils
10 cups low sodium chicken broth (see notes)
3 bay leaves
1 cup uncooked small pasta (rigatoni farfelle rotini etc)
salt and freshly ground black pepper


heat oil in a large sauce pan over medium heat add bacon celery onion carrot and garlic cook stirring occasionally about 15 minutes or until vegetables are softened.
stir in beans peas broth water and bay leaves cover and bring to a boil pour into slow cooker
cover and cook on high 2 to 3 hours or low 6 to 7 hours
add pasta to slower cooker cover and cook about 20 minutes longer until pasta is tender remove bay leaves season with salt and pepper to taste


to quick soak the beans cover beans with cold water in a 3 quarter saucepan bring to a boil  Boil 3 minutes remove from heat cover and let stand 1 hour rinse and drain
up to 3 cups of chicken broth may be replaced with water and the soup will still be incredibly delicious