Overnight Bean Soup Recipe


Difficulty LevelEasyHealth IndexHealthy
DishMain Ingredient
Interest Group


 Dry white beans1 Pound (Small Size)
 Water6 Cup (96 tbs)
 Boiling water2 Cup (32 tbs)
 Carrots2 Large, diced
 Celery ribs3 , diced
 Chicken bouillon granules2 Teaspoon
 Chicken bouillon granules2
 Bay leaf1
 Dried thyme1⁄2 Teaspoon
 Salt1⁄2 Tablespoon
 Pepper1⁄2 Teaspoon
 Fresh parsley1⁄4 Cup (4 tbs), chopped
 Parsley1⁄4 Cup (4 tbs), chopped
 Dry onion soup mix1 Tablespoon (1 envelope)

Nutrition Facts

Serving size

Calories 424 Calories from Fat 14

% Daily Value*

Total Fat 2 g2.5%

Saturated Fat 0.41 g2%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 1106.4 mg46.1%

Total Carbohydrates 80 g26.7%

Dietary Fiber 30.5 g122.2%

Sugars 3.2 g

Protein 25 g50.2%

Vitamin A 136.4% Vitamin C 22.6%

Calcium 25.4% Iron 57.4%

*Based on a 2000 Calorie diet


1) Wash the beans.
2) In a saucepan, combine the beans and 6 cups of water and bring the mixture to a boil. Reduce the heat to low and gently simmer for about 2 minutes. Take then pan off the heat, cover it and allow to stand for about 60 minutes, or overnight.
3) In a slow cooker, put the beans and the soaking water. Add the carrots, celery, bouillon, bay leaf, thyme, salt, pepper and 2 cups of boiling water.
4) Cover the cooker and cook over high heat for about 5 to 5 1/2 hours. Altrnatively, cook over low heat for 10 to 11 hours.
5) Add the soup mix and parsley and stir well. Cover and cook over high heat for an additional 15 minutes.

6) Serve hot.