There’s something magical about a steaming bowl of soup on a chilly day, especially when it’s as easy as tossing everything into a crockpot and letting it work its magic. My healthy fire-roasted tomato and bean soup has become my go-to comfort food – packed with flavor, loaded with protein, and so simple even my busiest days can handle it. I first made this on a frantic weeknight when I needed something hearty but didn’t have time to babysit the stove. The smoky depth from those fire-roasted tomatoes? Absolute game-changer. Now it’s the recipe my friends beg me to share whenever they come over for cozy dinners.
Why You’ll Love This Healthy Fire-Roasted Tomato and Bean Soup in Crockpot
This isn’t just any soup – it’s basically comfort in a bowl with benefits! Here’s why it’s become my absolute favorite:
- Set it and forget it – Dump everything in the crockpot and let it do all the work while you tackle your day
- That smoky magic – Fire-roasted tomatoes add incredible depth you just can’t get from regular canned tomatoes
- Protein powerhouse – Between the black beans and kidney beans, each bowl keeps you full for hours
- Weeknight superhero – Comes together with pantry staples when you’re too busy to shop
- Better the next day – The flavors deepen beautifully as leftovers (if it lasts that long!)
Ingredients for Healthy Fire-Roasted Tomato and Bean Soup in Crockpot
Here’s everything you’ll need to make this soul-warming soup – trust me, you probably have most of it in your pantry already! The secret is in those fire-roasted tomatoes (don’t skip them!) and properly prepped beans:
- 2 cans (14.5 oz each) fire-roasted diced tomatoes – That smoky flavor is everything
- 1 can (15 oz) black beans, drained and rinsed well (gets rid of that tinny taste)
- 1 can (15 oz) kidney beans, also drained and rinsed (I like the color contrast)
- 1 medium onion, diced small (about 1 cup – no big chunks!)
- 3 garlic cloves, minced fine (more if you’re garlic-obsessed like me)
- 4 cups vegetable broth – Low sodium lets you control the salt
- 1 tsp cumin – That earthy warmth is key
- 1 tsp smoked paprika – Doubles down on the smoky goodness
- 1/2 tsp salt – Start here, add more later if needed
- 1/4 tsp black pepper – Freshly cracked if you’ve got it
- 1 tbsp olive oil – For sautéing those aromatics
- Fresh cilantro (optional but oh-so-pretty for garnish)
See? Nothing fancy – just good, honest ingredients that transform into something magical together.
How to Make Healthy Fire-Roasted Tomato and Bean Soup in Crockpot
Okay, let’s get cooking! This healthy fire-roasted tomato and bean soup couldn’t be simpler – just a quick sauté, then let your crockpot do the heavy lifting. I’ll walk you through each step so you end up with that perfect smoky, hearty flavor every time.
Sautéing the Aromatics
First, grab your favorite skillet and heat that olive oil over medium heat. Toss in your diced onion and minced garlic – you’ll know it’s ready when the onions turn translucent and the kitchen smells amazing (about 3 minutes). Don’t rush this step – those softened aromatics are the flavor foundation of your soup!
Combining Ingredients in the Crockpot
Now the fun part – dump everything into your crockpot! Add the sautéed onions and garlic, both cans of beans, fire-roasted tomatoes, broth, and all those lovely spices. Give it a good stir to combine. Cover and cook on low for 6-8 hours (perfect for all-day simmering) or high for 3-4 hours if you’re in a hurry. The longer it cooks, the deeper those flavors meld!
Serving the Soup
Ladle that gorgeous soup into bowls and top with fresh cilantro if you’re feeling fancy. The bright green against the rich red soup makes it almost too pretty to eat… almost. Grab some crusty bread and dig in!
Tips for the Best Healthy Fire-Roasted Tomato and Bean Soup in Crockpot
Want to take your healthy fire-roasted tomato and bean soup to the next level? Here are my tried-and-true tricks after making this dozens of times:
- Spice it up! Add 1 tsp chili powder or a few dashes of hot sauce if you like some heat – it plays so nicely with the smoky tomatoes
- Texture lover? Blend half the soup for creaminess while keeping some whole beans and tomatoes
- Freezer friendly – This soup freezes beautifully for up to 2 months (I stash single portions for emergency meals)
- Leftovers magic – The flavors get even better overnight! Store in airtight containers for up to 3 days
- No crockpot? Simmer on the stove for 30-40 minutes – just stir occasionally to prevent sticking
Trust me, once you try these little tweaks, you’ll never want store-bought soup again! If you’re looking for other great slow-cooker meals, check out this healthy crockpot creamy potato hamburger soup.
Variations for Healthy Fire-Roasted Tomato and Bean Soup in Crockpot
This soup is practically begging to be customized! Here are my favorite easy swaps when I’m feeling adventurous:
- Bean mix-up: Try cannellini or chickpeas instead of kidney beans – they all work beautifully
- Spice twist: Swap smoked paprika for chipotle powder for an extra kick
- Veggie boost: Toss in diced carrots or celery with the onions for more texture
- Protein punch: Stir in some cooked quinoa or lentils during the last hour
The best part? You really can’t mess this up – just taste as you go!
Serving Suggestions for Healthy Fire-Roasted Tomato and Bean Soup in Crockpot
Oh, let me tell you how I love serving this soup! That rich, smoky broth practically begs for something to dunk in it. My absolute favorite? A big hunk of crusty sourdough bread – the way it soaks up all that flavor is just heavenly. For nights when I want something lighter, a simple green salad with lemon vinaigrette makes the perfect fresh contrast. And if I’m feeling extra fancy? A little dollop of Greek yogurt or avocado slices add the creamiest finishing touch. Trust me, you’ll want to savor every last drop! For a lighter side, consider this healthy marinated cucumbers onions tomatoes salad.
Nutritional Information for Healthy Fire-Roasted Tomato and Bean Soup in Crockpot
Here’s the best part – this soul-warming soup is as good for you as it tastes! Each hearty 1-cup serving (and let’s be real, you’ll probably have seconds) packs about:
- 180 calories – Light but satisfying
- 8g protein – Thanks to those powerhouse beans
- 3g fat (only 0.5g saturated) – All the good stuff from olive oil
- 30g carbs with 8g fiber – Keeps you full for hours
- 480mg sodium – Use low-sodium broth if watching salt
Remember, these are estimates – your exact numbers might vary slightly based on brands and tweaks. But isn’t it nice knowing comfort food can be this nourishing? Beans are a fantastic source of dietary fiber, which is important for digestive health according to Harvard T.H. Chan School of Public Health.
Frequently Asked Questions About Healthy Fire-Roasted Tomato and Bean Soup in Crockpot
After making this soup countless times (and fielding all my friends’ questions!), here are the things people ask me most:
Can I use regular diced tomatoes instead of fire-roasted?
You can, but you’ll miss that incredible smoky depth! Fire-roasted tomatoes are the soul of this soup. If you must substitute, add 1/2 tsp liquid smoke to mimic the flavor.
How do I thicken the soup if it’s too thin?
Easy! Mash some beans against the pot’s side or blend about a cup of the soup and stir it back in. Both methods add body without changing the flavor.
Can I cook this on high heat the whole time?
Absolutely! 3-4 hours on high works great when you’re short on time. The beans just won’t be quite as creamy-textured as with the slow-and-low method.
What if I forgot to sauté the onions first?
No disaster! Just toss everything in raw – the soup will still taste good, though the flavors won’t be quite as developed.
Can I make this vegan?
It’s already vegetarian, and easily vegan! Just ensure your vegetable broth is vegan-friendly (some brands sneak in honey).
Share Your Experience
I’d love to hear how your healthy fire-roasted tomato and bean soup turns out! Drop me a comment below with your favorite tweaks or snap a photo of your steaming bowl – nothing makes me happier than seeing my recipes in your kitchen. Happy slow cooking!
Print
Hearty 5-Ingredient Healthy Fire-Roasted Tomato and Bean Soup
- Total Time: 6 hours 10 mins
- Yield: 6 servings
- Diet: Vegetarian
Description
A hearty and healthy fire-roasted tomato and bean soup made easily in a crockpot. Perfect for a comforting meal.
Ingredients
- 2 cans (14.5 oz) fire-roasted diced tomatoes
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 onion, diced
- 3 garlic cloves, minced
- 4 cups vegetable broth
- 1 tsp cumin
- 1 tsp smoked paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tbsp olive oil
- Fresh cilantro for garnish (optional)
Instructions
- Heat olive oil in a skillet over medium heat. Sauté onion and garlic until softened, about 3 minutes.
- Transfer the onion and garlic to the crockpot.
- Add fire-roasted tomatoes, black beans, kidney beans, vegetable broth, cumin, smoked paprika, salt, and black pepper to the crockpot.
- Stir to combine all ingredients.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours.
- Serve hot, garnished with fresh cilantro if desired.
Notes
- For extra flavor, add 1 tsp chili powder or a dash of hot sauce.
- Store leftovers in an airtight container for up to 3 days.
- Freezes well for up to 2 months.
- Prep Time: 10 mins
- Cook Time: 6 hours
- Category: Soup
- Method: Slow Cooking
- Cuisine: American