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Slow Cooker Calico Bean Soup

Rating: 2.9 stars
10 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 4
  • 1 star values: 2

This very hearty soup is easy and can be adjusted depending on what meat bones you may have on hand. This is a great way to use up any left over roast from a previous meal. We used a bone from a leg of lamb and a beef rib roast originally cooked on the charcoal grill for a family holiday celebration, and the flavor was extraordinarily rich. Serve with crusty bread.

By Jodi Noyes

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Recipe Summary

prep:
5 mins
cook:
4 hrs
additional:
7 hrs 55 mins
total:
12 hrs
Servings:
9
Yield:
8 to 10 servings
Nutrition Info
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Ingredients

9
Original recipe yields 9 servings
The ingredient list now reflects the servings specified

Directions

  • Soak the beans in water overnight, rinse well and drain.

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  • In a slow cooker, combine the soaked beans, meat bones, tomatoes, red wine, parsley, paprika, celery seed, bay leaves, seasoned salt, garlic powder, sugar, ground black pepper and crushed red pepper flakes. Add water to cover.

  • Cook on low setting for 3 to 4 hours, or until beans are tender. Remove the bones and strip and shred any meat from the bones. Discard the bones and return the meat to the slow cooker. Allow to heat through.

Nutrition Facts

Per Serving:
234 calories; protein 12.4g; carbohydrates 37.1g; fat 1g; sodium 250.2mg. Full Nutrition
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Reviews (8)

Read More Reviews

Most helpful positive review

COLLEENV
Rating: 5 stars
06/22/2003
this is a very good soup thanks jodi!! Read More
Helpful
(11)

Most helpful critical review

Courtney Jean
Rating: 2 stars
03/06/2009
Just tried this recipe using 1/2 of a ham hock I bought at the grocery. The wine flavor is VERY strong; I might change it to 1c of stock (beef or vegetable) and only 1/2 cup of wine. It would also probably be good if you added chopped carrots and celery. Read More
Helpful
(8)
10 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 4
  • 1 star values: 2
Reviews:
Most Helpful Most Positive Least Positive Newest
COLLEENV
Rating: 5 stars
06/21/2003
this is a very good soup thanks jodi!! Read More
Helpful
(11)
Courtney Jean
Rating: 2 stars
03/06/2009
Just tried this recipe using 1/2 of a ham hock I bought at the grocery. The wine flavor is VERY strong; I might change it to 1c of stock (beef or vegetable) and only 1/2 cup of wine. It would also probably be good if you added chopped carrots and celery. Read More
Helpful
(8)
Jessica Juren
Rating: 5 stars
05/05/2008
I just finished making this - wonderful! The spice mixture is perfect to perk up the beans. I didn't have any meat on the bone to use so I just used two chicken breasts using half the spices as a rub for the meat before browning the chicken in a little olive oil on the stovetop. Delicious! Read More
Helpful
(8)
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Keri
Rating: 4 stars
01/30/2012
We really enjoyed this soup and will definitely make it again. I used two smoked turkey legs instead of the beef bone and based on another reviewer's comments about the wine being overpowering I reduced the red wine measurement to 3/4 cup which was perfect. The cooking time of 3 to 4 hours is nowhere near long enough though. I cooked this on low for 10 hours and the beans were just right except the skins were a bit tough. Next time I think I'll hold off on adding the salt until about an hour before serving since adding salt too early when cooking beans can cause the skins to be tough (I totally forgot about this until after I'd already put the salt in). Read More
Helpful
(7)
ShenPixel
Rating: 5 stars
03/09/2012
Prepared this today and it was enjoyed by everyone including our dogs. I substituted Cranberry juice for the red wine and in place of the roast bone I used an one pound roast that I broke up four hours into cooking. For the seasoning salt I used Tony Chachere's Salt Free Creole Seasoning. This recipe is a keeper! Read More
Helpful
(2)
JWittmuss
Rating: 2 stars
04/03/2019
Broth tasted like wine....not a hit! Next time I will not put the wine in and add beef broth... Read More
Helpful
(1)
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Karen Waters
Rating: 2 stars
11/04/2013
This certainly did not come out great at all. Disappointing for sure. I did as stated to let beans soak overnight but I didn't boil them (as others said I should have). The beans finally softened after 24 hours. The broth was not tasteful to me somewhat bitter. The beans were bitter before they softened. I added vegetable soup mix. It just did not work for me. Next time I will boil the beans and then let them sit in water overnight. Read More
Carolyn Palenik Gilliam
Rating: 1 stars
12/28/2018
Made it according to directions. My husband and I couldn't eat it. It went down garbage disposal. Read More
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