Slow Cooker Yellow Eye Bean Soup


This is our final recipe from our Farmers Market Chicken. It is a vegetable soup made from the leftover chicken stock we made for our Chicken Noodle Soup.

By 7:30pm when the kids are in bed and we are done picking up the mess that was the night, my brain usually just has monkeys banging drums in it.  I am never smart enough to soak dry beans overnight for a recipe. By 6:30 am when I am up and going my brain functions on a slightly better level and I remember I can just throw dry beans in a slow cooker all day to negate having to soak them.


This recipe couldn’t be any simpler (or cheaper).  I use my 2 quarts or so of leftover chicken stock.  A pound of dried yellow eye beans, 4 carrots, two yellow onions and a whole dried cayenne pepper.

Into the slow cooker goes my chicken stock.  Followed by the beans.  Then I slice carrots into coins and slice the onions in a large dice,  I break off the stem of the cayenne and toss it in whole.  Follow that up with a sprinkling of kosher salt and black pepper, stir everything up and set it on low.

I let it go for 11 hours and just before serving I throw in about 2 tablespoons worth of dried celery leaves.  I use dried celery leaves because I really enjoy the flavor of celery but I always had a texture problem with it,

That’s all there is to it.  All the starch from the beans turns the soup almost to the consistency of a beef stew without the beef.  I absolutely love beans cooked like this but of course my maniacs won’t be as impressed so to keep them from running away from the dinner table I will probably have to make a grilled cheese to go along with it.  That isn’t a problem because that will be good for dunking in the soup!


Slow Cooker Yellow Eye Bean Soup
Recipe Type: Dinner
Author: Blogging with Apples
Prep time: 5 mins
Cook time: 11 hours
Total time: 11 hours 5 mins
Serves: 12
A easy and cheap slow cooker vegetable soup!
  • 2 quarts chicken stock
  • 1 lb dried yellow eye beans
  • 4 carrots sliced
  • 2 large yellow onions diced
  • 1 dried cayenne pepper
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons dried celery leaf
  1. Pour 2 quarts of chicken stock into slow cooker.
  2. Stir into stock 1 lb beans, sliced carrots, diced onion, dried pepper, salt and pepper.
  3. Set to low and allow to cook for 11 hours.
  4. Stir in dried celery and serve.


To gets the kids to the dinner table with veggie soup I usually need to make a grilled cheese to go with it.

Jeff McIntosh

About Jeff McIntosh

Jeff's family lives in his childhood home on a 1/4 acre in town lot. Despite the small space to work with, they have challenged ourselves to produce as much of our own food as possible — and cook it! They document their journey at Blogging with Apples.