Slow Cooker White Bean Soup
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!
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.
and cook on high for 5-6 hours.
Types of White Beans
There are a variety of white beans and many of them will work for this recipe. I used great northern beans but you can use cannellini beans, also called white kidney beans, instead. I don’t recommend using large butter beans, which are a bit too firm and meaty for this recipe. You could use white navy beans in a pinch, but I don’t think they have the best texture for this soup. Be sure to use dried beans and not canned beans. If you’re looking for a recipe that uses canned beans, try my Tuscan White Bean Soup.
How to Sort Dried Beans
Sorting dried beans involves inspecting the beans to remove any damaged beans or debris before cooking. Lay out the beans on a flat surface, checking for stones or imperfect beans, and discard them. Additionally, remove discolored or damaged beans. After sorting, a quick rinse under cold water removes any remaining dust or particles. After that, your beans are ready to be used!
Frequently Asked Questions
- What is Italian seasoning? Italian seasoning is a blend of dried herbs that usually includes basil, oregano, rosemary, thyme, sage, garlic powder, onion powder, and red pepper flakes. It’s a convenient way to infuse the flavor into this easy soup. The specific proportions of herbs in the blend can vary based on personal preferences or specific brands. If you don’t have any in your pantry, substitute with 2 teaspoons of dried oregano, 1/2 teaspoon thyme, 1/2 teaspoon sage, 1/2 teaspoon onion powder, and a pinch of red pepper flakes. You could also add a sprig of fresh rosemary to the slow cooker, if you have it on hand.
- How can I make a thicker soup? If you want to thicken the soup, you can blend a few cups of the soup in a blender or food processor and then transfer it back to the Crockpot. Another option is to use an immersion blender or mash some of the beans with a potato masher to thicken the soup just slightly.
What to Serve with White Bean Soup
If you’re looking for something to serve with this soup, try pairing it with a loaf of crusty bread. I love sourdough bread so I usually keep a loaf of Wildgrain sourdough in my freezer. If you want to pair this with a vegetable, try this with my roasted broccoli salad or my vegan kale crunch salad.
More Slow Cooker Recipes
If you like this recipe, be sure to try my other slow cooker soups like this black bean chili, potato soup, and my slow cooker vegetable soup! These are both tasty, hands-off recipes that are completely plant- based and loaded with good-for-you ingredients that are perfect for this time of year!
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Slow Cooker White Bean Soup
- Prep Time: 10 minutes
- Cook Time: 5-6 hours
- Total Time: 0 hours
- Yield: 8 cups 1x
- Category: Soup
- Method: Slow Cooker
- Cuisine: American
- Diet: Vegan
Description
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!
Ingredients
- 1lb. dried Great Northern beans, rinsed and sorted
- 3 large carrots, peeled and diced
- 2 stalks celery, diced
- 1 yellow onion, diced
- 6 cloves garlic, minced
- 1 tablespoon Italian seasoning
- 1/4 teaspoon baking soda
- 8 cups low-sodium vegetable broth
- 1 tablespoon lemon juice
- Optional: Olive oil for drizzling
Instructions
- Place the beans, carrots, celery, onion, garlic, seasoning, and baking soda in the slow cooker.
- Cover with broth and stir to combine.
- Cover with lid and cook on high for 5-7 hours or until the beans are soft.
- Add lemon juice and adjust seasonings to taste.
- If desired, add a drizzle of olive oil on top before serving.
Wonderful recipe! I even put together 4 bags of the ingredients of this soup to pass onto neighbors. It is budget friendly. I also learned something. I have never used baking soda. I didn’t know it helped soften the beans. I’m goin to make it again. With the frigid temps we’re having, it is the perfect comfort meal. Beans have soaked all night so ready to go. Thank you!
Super tasty but even after cooking this recipe in the crockpot on high all day my beans wouldn’t fully soften/ cook. I ended up moving everything to my instant pot and cooking for 25 min on high pressure. With a 10 min natural release. Once the beans softend, the flavors and texture of this soup was delicious!