Thursday, 8 July 2010

Meaty Slow Cooker Bean Soup

I made this bean soup for a challenge at the Kleine Zalze For The Love Of Wine website. The soup is very economical, the beans and the eisbein cost me about R40 and the soup was enough for 8 hungry students!

Meaty Bean Slow cooker Soup
Serves 8 hungry male students

  • 2 Packets Red Speckled Sugar Beans
  • 1 Smoked Eisbein
  • 2 Mutton Stock Cubes

  1. Put the beans in a pot. Add water to the pot until the beans are covered with at least 5cm of water. Soak overnight.
  2. Drain the beans and put them in a slow cooker with the eisbein.
  3. Add enough water to cover the beans and the eisbein.
  4. Put the slow cooker on auto and let it cook for at least 8 hours.
  5. When the beans are soft add the stock cubes and salt to taste. At this stage I like to mash some beans so that the soup becomes a bit thicker.
  6. Remove the eisbein bone from the soup and serve.


  1. This sounds very similar to a split pea soup I made the other day, also with smoked eisbein. Unfortunately my slowcooker could not quite manage 2 packets of dried split peas and I ended up with a layer of burn split peas stuck to the bottom of my slowcooker when I woke up (left it overnight).

    Should've just used my big soup pot from the start, because once I transferred all the non burnt bits into that and cooked it some more it was delicious! And you're right, this quantity can feed an army. Love soups like that. :-)

  2. Oh no, I've been a bad blogger for forgetting about comments :(
    I think most slow cookers have an "automatic" setting, it puts the pot on high until the contents is heated up then it switches to low to just keep the temperature constant. You can try the automatic setting or adding more water?

    Personally I like pea soup more than bean soup but in this case I though the beans would go further with all the men around :P

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