This cozy white bean soup is made in the slow cooker for a simple recipe that only takes a few minutes of chopping. The creamy texture of these beans makes this a tasty, hearty recipe!

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Most of my recipes use canned beans because they’re quick and convenient. But for this particular recipe, it’s worth using dried beans. Trust me, the taste and texture is so much better than canned beans and since it cooks in the slow cooker, it just requires a little more time but no extra effort! This is a great recipe and the creamy white beans will have you coming back for seconds. The whole family will love this delicious soup.

Tips and Tricks

  • Adding a little baking soda helps the dry beans soften more quickly, making this winter soup recipe foolproof. Slow cooking is such an easy way to make dried beans and they have so much flavor!
  • If you’re not vegan, adding a parmesan rind is a great way to add additional flavor. That’s right, the hard rind on the end of Parmesan cheese actually has tons of flavor! You can store the rind in the freezer until you’re ready to add it to soup.
  • To add some greens to this soup, try adding a few handfuls of baby spinach, chopped kale, or chopped Swiss chard near the end of the cooking time. Do not add greens when you start the soup or they’ll be too soggy.
  • Be sure to use a flavorful vegetable broth. I like the Better than Bullion vegetable stock. It makes a really flavorful veggie broth that isn’t too salty. If you’re sensitive to salt, consider using half vegetable broth and half water.
  • You can add a pinch of crushed red pepper flakes if you want to add a little spice.