Slow cooker orca bean soup

Have you tried Orca beans before? This is my first time using Orca beans for this slow cooker orca bean soup and for sure it will not be my last. So healthy and full of fiber.

slow cooker orca bean soup

I love making recipes on my slow cooker. Ever since I discovered to cook on a slow cooker I like taking advantage of this piece of equipment. It is so easy to to use and most of the recipes I have done in them have been excellent, case in point this slow cooker orca bean soup.

I have never used orca beans before but I know it will not be my last. Orca beans, also known as calypso beans, are a small and tasty heirloom bean, gorgeously dappled in black and white. High in fiber and iron, orca beans are terrific in salads, soups and side dishes. Unlike many beautiful beans, Orca beans hold their lovely markings after cooking, making them a lovely addition to your dishes. Our orca beans are grown in Moses Lake, Washington, exclusively for Bob’s Red Mill.

If you like to purchase some they are now 25% off on their site.

I like using spices with most of my soup recipes. This is what gives them distinctive flavors. I used cumin for my recipe but If you don’t like it you can use any other type of spice of your choice. Basil, oregano and garlic powder will work really good as well. I also like to use tomato paste because it gives my soups a thicker consistency and body.

I hope you like this slow cooker orca bean soup. I have some leftover in the freezer right now which I will keep for my busy days ahead and have when ever I need something comforting, and healthy.


slow cooker orca bean soup

Disclaimer: This post is sponsored by Bob’s Red Mill. This post contains affiliate links. All opinions are my own and I speak from personal experience. The end :-)


Slow cooker orca bean soup

Miryam's original recipe

Yield: 8 servings

Total Time: 4 hours


  • 1 lb dried Bob's Red Mill Orca beans, soaked overnight
  • 8 oz organic frozen corn
  • 6 oz tomato paste
  • 12 oz fresh kale
  • 48 fl oz vegetable stock or water (1.5 liters)
  • 1 tsp Himalayan salt
  • 2 tsp cumin powder
  • 1 tsp paprika
  • 1/2 tsp pepper



Add all the ingredients, except the corn and kale into the slow cooker and cook for 3 30 minutes on high or until beans are almost tender. At this time add the kale and corn and cook on high for another 30 minutes. If you like the soup to be more liquid like you may add more water or vegetable stock if you like.

Keep soup warm or serve immediately. You can add some grated cheese over each serving if you like. You can also freeze leftovers covered on glass hermetic containers for up 3 months.

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  1. Sounds amazimg except for the taco seasoning. Instead of the taco seasoning try using cumin , chilipowder, paprika, and a pinch of cayanne. That taco seasoning crap has alot of sodium in it and prob other stuff to..

  2. Is the quinoa already cooked or are you saying uncooked?

  3. What brand of taco seasoning do you use?

  4. I’ve made quinoa chili before, but never in a slow cooker, so I LOVE this! :)

  5. There are couple of things I need to get, a slow cooker and a kitchenaid. Can’t believe I don’t have em’, this chili is a must try. I am a big vegetarian fan, and this looks so so delicious.
    Thanks for sharing an awesome recipe.

  6. Nice dish with seasoning ingredients. In my region, south east of Europe, also known as Balkan we have a few similar recipes. The only difference is that we use a lot of onion , garlic and paprika to cooked dishes like this one. But it is always good to try something different and I will definitely will cook it over weekend. Let you know how me and my family like it:)

  7. I made this and it was delish!

  8. do you know of any place else to get the natural taco seasoning? It sounds like a great recipe

    • You can also find it at whole foods or just make your own w/ a mixture of spices like cumin, paprika, oregano, chili powder, onion and garlic powder and salt :-) Thanks for visiting my blog.

  9. I have to leave earlier than I wante and need to have this ready when I get home. Could I cook it on low for 7-8 hours or would that ruin the beans?

  10. Can you use regular canned beans?

    • If you want to use regular canned beans you don’t need to use the slow cooker. You will be done pretty much just in 20-30 minutes sine the beans will be cooked already. You can do this recipe in your stove top.

  11. Great recipe! I made this for lunch today (it’s raining in WA, lol) on the stovetop, since I used canned beans. I added two bell peppers and used 1 can each of black beans, red kidney beans, and garbanzo beans. It tasted delicious and my meat-loving hubby enjoyed it with some leftover rotisserie chicken added. :) Thank you!

  12. Can I use canned beans instead of the ones I have to soak overnight?

  13. Just wanted to say that i made this and it is amazing!

    If i added beef would that work too? As in add it in the start with the beans?

  14. Yes that would work just fine :-)

  15. This looks great. Really have to locate that slow cooker. :-)

  16. Love this for a hearty, meatless dinner! Sounds perfect on this cold, snowy day we’re having today!

  17. Such a wonderful, easy recipe and so versatile! I could easily see throwing some chopped zucchini into this when the weather warms up.

  18. This recipe looks delicious! How much less water would you use for this recipe if you use canned beans instead of dried?

  19. Just wanted to make a note: after soaking the beans, I’d definitely recommend boiling them for 10 minutes before putting them in the slow cooker. I was completely unaware of the endogenous toxins within beans, especially red kidney beans, which actually intensify when cooked at low temperatures. Both my husband and myself were pretty sick after eating this, did a quick google search, and… who knew??

  20. If I wanted to add ground turkey into the recipe when would I add it in? Cooked or uncooked? 

  21. Are the beans 16 ounces BEFORE soaking , or 16 ounces AFTER soaking? I’m a bean soaking novice. Thank you!

  22. Do you rinse the quinoa first?

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