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Leftover crown roast gave our Tuscan white bean soup heft and substance—but it took too long to cook for a weeknight dinner.

A fresh, vibrant soup from an appliance designed for long, gentle simmering seemed like a contradiction.

Delicious chili needs to simmer for hours, or does it?

Black beans go into the slow cooker with an army of flavorful ingredients, but the result is often a muddied mess. In our recipe, the big flavors of ham, bacon, and chiles perfectly complement the creamy, rich black beans.

Speeding up traditional past and bean soups, canned beans and store-bought broth result in dull, bland, watery, or greasy soups. We wanted an easy soup that tasted just as good as traditional recipes.