Slow Cooker White Bean Soup
User Reviews
4.2
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Prep Time
15 mins
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Cook Time
8 hrs
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Total Time
8 hrs 15 mins
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Servings
6 about 1.5 cups each
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Calories
32793 kcal
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Course
Soup
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Cuisine
Vegetarian, Vegan, gluten-free
Slow Cooker White Bean Soup
Description
Slow Cooker White Bean Soup combines basic vegetables with dried navy beans and herbs simmered over several hours in a slow cooker. The beans soak up the flavors and soften, while the vegetables and seasonings lend an earthy aroma. After cooking, some beans are mashed against the pot sides to create body and thickness. Salt is added at the end to adjust seasoning to taste.
The result is a comforting, filling soup with a mix of soft vegetables and creamy bean texture. It pairs well with crackers or crusty bread for a simple meal or starter. The warming spices and fresh ingredients offer balance without heaviness.
For safety and best results, avoid cannellini beans which contain toxins that require higher heat; navy beans work well in a slow cooker as they break down properly. Using low or high slow cooker settings adjusts cooking time.
Ingredients
- 2 Tbsp olive oil $0.32
- 4 cloves garlic $0.32
- 1 yellow onion $0.11
- 4 carrot $0.30, about 1/2 lb
- 4 ribs celery $0.46
- 1 lb. Navy beans $1.25, dry
- 1 bay leaf $0.30
- 1 tsp rosemary $0.10, dried
- 1/2 tsp thyme $0.05, dried
- 1/2 tsp smoked paprika $0.05
- black pepper $0.05, freshly cracked, 15-20 cranks of a pepper mill
- 6 cups water $0.00
- 2 tsp salt $0.05, or to taste
Instructions
- Mince the garlic, dice the onion, slice the celery, and peel and slice the carrots. Add the olive oil, garlic, onion, celery, and carrots to a large (5qt or larger) slow cooker.
- Give the beans a quick rinse in a colander and then add them to the slow cooker, along with the bay leaf, rosemary, thyme, paprika, and some freshly cracked pepper.
- Add six cups of water to the slow cooker and stir to combine the ingredients. Place the lid on the slow cooker and cook on low for 8-9 hours or on high for 4-5 hours.
- After 8 hours on low or 4 hours on high, stir the soup and begin to mash the beans against the side of the slow cooker to thicken the soup. Once the soup is thickened to your liking, start adding salt to taste. Begin with 1/2 tsp and add more until the soup tastes flavorful to you. I used about 2 tsp total.
- Serve the soup hot with crackers or crusty bread for dipping.
Notes
- Do not use cannellini beans as they contain toxins that require boiling at high temperatures not achievable in a slow cooker.
- Adjust salt gradually after cooking to reach desired flavor.
- Serve the soup hot accompanied by crackers or crusty bread for dipping.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6about 1.5 cups each
Amount Per Serving
Calories 32793 kcal
% Daily Value*
| Serving | 1.5cups | |
| Calories | 327.93kcal | 16% |
| Carbohydrates | 52.73g | 18% |
| Protein | 16.97g | 34% |
| Fat | 5.82g | 9% |
| Sodium | 683.53mg | 28% |
| Fiber | 20.82g | 83% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.2
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