Slow-cooked Amish bean soup for winter is a hearty, comforting classic that brings warmth and nourishment to cold days. This traditional recipe combines dried beans, savory meat, and slow simmering to create a rich, satisfying soup that’s budget-friendly and perfect for feeding a family. It’s ideal for winter meal prep, cozy dinners, and anyone craving old-fashioned comfort food.
Key Ingredients for Slow-Cooked Amish Bean Soup for Winter
To make this slow-cooked Amish bean soup for winter, you’ll need simple pantry staples and a few hearty additions. Each ingredient plays an important role in building flavor and texture.
- 1 pound dried mixed beans (15-bean mix or navy beans) – rinsed and sorted
- 8 cups water or low-sodium chicken broth – for a richer flavor
- 1 meaty ham hock or 2 cups diced ham – adds smoky depth
- 1 medium onion, diced
- 2 medium carrots, peeled and sliced
- 2 celery stalks, sliced
- 3 cloves garlic, minced
- 1 bay leaf
- 1 teaspoon salt (adjust to taste, especially if using ham)
- ½ teaspoon black pepper
- ½ teaspoon smoked paprika – optional, for warmth
- ½ teaspoon dried thyme
- 1 tablespoon apple cider vinegar – added at the end for balance
How to Make Slow-Cooked Amish Bean Soup for Winter
Slow-cooked Amish bean soup for winter is easy to prepare and deeply satisfying, making it perfect for busy days. The slow cooker does most of the work, gently transforming simple beans and vegetables into a thick, flavorful soup. With just 15 minutes of prep time and 6–8 hours of slow cooking, you’ll have a cozy, filling meal waiting for you.
Step-by-Step Instructions
Prepare the Beans
Rinse the dried beans under cold water and remove any debris or damaged beans. If you have time, soak them overnight in a large bowl with plenty of water. This step is optional but helps reduce cooking time and improves texture.Layer Ingredients in the Slow Cooker
Add the rinsed beans to the bottom of your slow cooker. Place the ham hock or diced ham on top, followed by the onion, carrots, celery, and garlic. Layering helps flavors distribute evenly as the soup cooks.Add Liquids and Seasonings
Pour in the water or broth, ensuring the beans are fully submerged. Add the bay leaf, salt, black pepper, smoked paprika, and thyme. Stir gently to combine.Slow Cook the Soup
Cover the slow cooker with the lid. Cook on LOW for 7–8 hours or HIGH for 4–5 hours, until the beans are tender and the soup has thickened.Shred the Meat
If using a ham hock, carefully remove it once cooked. Shred the meat from the bone and return it to the slow cooker. Discard the bone and excess fat.Adjust Flavor and Texture
Remove the bay leaf. Taste and adjust seasoning if needed. For a thicker soup, mash a cup of beans against the side of the slow cooker and stir back in.Finish with Vinegar
Stir in the apple cider vinegar just before serving. This brightens the flavors and balances the richness of the beans .Serve Hot
Ladle the slow-cooked Amish bean soup for winter into bowls and serve with crusty bread or cornbread for a complete meal.
Why You’ll Love This Slow-Cooked Amish Bean Soup for Winter
This slow-cooked Amish bean soup for winter stands out for its rich, creamy texture and deep, savory flavor that only comes from hours of slow simmering. Unlike quick soups, this one develops layers of comfort similar to classic split pea soup but with more variety in every bite. The beans become tender while the broth turns thick and satisfying.
Making this soup at home saves money and stretches simple ingredients into multiple meals. It’s far more affordable than store-bought soups and even tastier, especially with toppings like fresh parsley, cracked black pepper, or warm cornbread on the side. Try this cozy winter soup at home and enjoy a timeless recipe that never goes out of style.
Storing and Reheating Tips
- Refrigeration: Store leftover slow-cooked Amish bean soup for winter in an airtight container in the refrigerator for up to 4–5 days.
- Freezing: Let the soup cool completely, then freeze in freezer-safe containers for up to 3 months. Leave space at the top for expansion.
- Reheating: Reheat on the stovetop over medium heat, stirring occasionally and adding a splash of water or broth if it thickens. Microwave in short intervals, stirring between each, until hot.
Final Thoughts
Slow-cooked Amish bean soup for winter is a timeless, comforting recipe that delivers warmth, flavor, and nourishment in every bowl. It’s easy to make, budget-friendly, and perfect for cold-weather meals. Give it a try at home and enjoy the simple joy of homemade winter comfort food.
For more traditional Amish recipes and inspiration:
- Amish chicken and dumpling soup
- Amish potato soup recipe
- Healthy Amish cabbage soup recipe
- Amish tomato soup with fresh herbs
- visit our Pinterest boards
slow-cooked Amish bean soup for winter
Ingredients
Equipment
Method
- Rinse the dried beans under cold water and remove any debris. Soak overnight if desired.1 lb dried mixed beans
- Add beans to the slow cooker, then layer ham, onion, carrots, celery, and garlic on top.1 lb dried mixed beans, 1 meaty ham hock, 1 medium onion, 2 medium carrots, 2 celery stalks, 3 cloves garlic
- Pour in water or broth. Add bay leaf, salt, black pepper, smoked paprika, and thyme. Stir gently.8 cups water or low-sodium chicken broth, 1 bay leaf, 1 tsp salt, 1/2 tsp black pepper, 1/2 tsp smoked paprika, 1/2 tsp dried thyme
- Cover and cook on LOW for 7–8 hours or HIGH for 4–5 hours, until beans are tender.
- Remove ham hock, shred the meat, discard bone and fat, and return meat to the soup.1 meaty ham hock
- Remove bay leaf. Adjust seasoning and mash some beans if a thicker soup is desired.
- Stir in apple cider vinegar just before serving.1 tbsp apple cider vinegar
- Ladle into bowls and serve hot.