Easy Slow Cooker White Bean Soup Recipe - Budget Bytes (2024)

Whoever discovered beans gets a big fat medal of appreciation from yours truly. They’re just incredible. Incredible and cheap. And so is this Slow Cooker White Bean Soup. This soup is thick, warm, comforting, and flavorful… and cost me LESS THAN FIVE DOLLARS FOR THE WHOLE POT. That, my friend, is the magic of beans.

Easy Slow Cooker White Bean Soup Recipe - Budget Bytes (1)

What Kind of White Beans Should I Use?

I suggest using navy beans first, because they are creamy and break down easily when cooked, which will give you this nice thick texture in the finished soup. If navy beans are not available, my second choice would be great northern beans. DO NOT use cannellini beans, which are part of the kidney bean family, and require a heavy boil to break down a natural substance called Phytohaemagglutinin, which is a gastrointestinal toxin. The slow cooker does not get the soup hot enough for long enough to break down the toxins in those beans.

Do I Need to Soak the Beans?

Nope! This recipe does not require pre-soaking the beans. Some people claim that soaking beans then discarding the soaking water can reduce flatulence, but I, personally, find no difference. If you prefer to pre-soak your beans, you will need to add less water to this recipe and will probably need less cooking time. I have not tested that method, so I do not have a specific amount of water or cooking time to suggest.

Can I Use Broth in Place of Water?

This awesome Slow Cooker White Bean Soup uses a medley of spices, herbs, and vegetables to make its own flavorful broth right in the slow cooker – no Better Than Bouillon soup base this time around, folks. Of course you always have the option to use broth in place of water if you wish, just be aware that you probably won’t need to add salt at the end of the recipe, as directed below.

Can I Add Meat?

Sure, if you prefer meat in your soup I would suggest adding a ham hock or a smoked turkey leg to the slow cooker with your soup as it cooks. They will provide a wonderfully smoky flavor and will reduce the amount of salt you’ll need to add at the end.

Is This Soup Freezer Friendly?

Yes! This Slow Cooker White Bean Soup freezer beautifully. Make sure to divide it into single portions and chill it in the refrigerator first, then transfer to the freezer once cold. I like to freeze my soups in reusable Ziploc containers, but freezer bags also work great. To reheat either use the defrost function on the microwave, or transfer to a soup pot and reheat over low, stirring often, until heated through.

Easy Slow Cooker White Bean Soup Recipe - Budget Bytes (2)

Love white bean soup? Check out my Chunky Ham and Bean Soup or Easy Rosemary Garlic White Bean Soup.

Slow Cooker White Bean Soup

This Slow Cooker White Bean Soup practically makes itself! Just throw everything into the pot and press go for a thick, flavorful, and filling vegan soup.

Author: Beth – Budget Bytes

Easy Slow Cooker White Bean Soup Recipe - Budget Bytes (3)

Easy Slow Cooker White Bean Soup Recipe - Budget Bytes (4) Servings 6 about 1.5 cups each

Prep 15 minutes mins

Cook 8 hours hrs

Total 8 hours hrs 15 minutes mins

Ingredients

  • 2 Tbsp olive oil ($0.32)
  • 4 cloves garlic ($0.32)
  • 1 yellow onion ($0.11)
  • 4 carrots (about 1/2 lb.) ($0.30)
  • 4 ribs celery ($0.46)
  • 1 lb. dry navy beans* ($1.25)
  • 1 bay leaf ($0.30)
  • 1 tsp dried rosemary ($0.10)
  • 1/2 tsp dried thyme ($0.05)
  • 1/2 tsp smoked paprika ($0.05)
  • Freshly cracked black pepper (15-20 cranks of a pepper mill) ($0.05)
  • 6 cups water ($0.00)
  • 2 tsp salt, or to taste ($0.05)

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.

See how we calculate recipe costs here.

Notes

*DO NOT use cannellini beans, which are part of the kidney bean family, and require a heavy boil to break down a natural substance called Phytohaemagglutinin, which is a gastrointestinal toxin. The slow cooker does not get the soup hot enough for long enough to break down the toxins in those beans.

Nutrition

Serving: 1.5cupsCalories: 327.93kcalCarbohydrates: 52.73gProtein: 16.97gFat: 5.82gSodium: 683.53mgFiber: 20.82g

Read our full nutrition disclaimer here.

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Scroll down for the step by step photos!

Easy Slow Cooker White Bean Soup Recipe - Budget Bytes (6)

How to Make Crockpot White Bean Soup – Step by Step Photos

Easy Slow Cooker White Bean Soup Recipe - Budget Bytes (7)

Dice one yellow onion, four ribs of celery, and peel and slice 1/2 lb. carrots (about 4 carrots). Mince 4 cloves of garlic. Add the onion, celery, carrot, garlic and 2 Tbsp olive oil to a slow cooker (5 qt. or larger).

Easy Slow Cooker White Bean Soup Recipe - Budget Bytes (8)

You’ll need one pound of dry navy beans or great northern beans. Again, DO NOT use cannellini beans, which are part of the kidney bean family, and require a heavy boil to break down a natural substance called Phytohaemagglutinin, which is a gastrointestinal toxin. The slow cooker does not get the soup hot enough for long enough to break down the toxins in those beans.

Easy Slow Cooker White Bean Soup Recipe - Budget Bytes (9)

Briefly rinse the beans in a colander, then add them to the slow cooker along with 1 bay leaf, 1 tsp dried rosemary, 1/2 tsp dried thyme, 1/2 tsp smoked paprika, some freshly cracked pepper, and six cups of water.

Easy Slow Cooker White Bean Soup Recipe - Budget Bytes (10)

Briefly stir the contents of the slow cooker to make sure all the flavors are distributed, then place a lid on top and cook on high for 4-5 hours or low for 8-9 hours.

Easy Slow Cooker White Bean Soup Recipe - Budget Bytes (11)

After cooking on high for 4-5 hours or low for 8-9 hours it will look a little something like this. All the vegetables will have floated up to the top and the beans will have absorbed most of the water. Test a bean to make sure they are very soft. If they’re not yet soft, cook for one hour more (they should definitely be soft by this point, unless your beans are very old. Old beans sometimes do not soften no matter how long they are cooked).

Easy Slow Cooker White Bean Soup Recipe - Budget Bytes (12)

Stir the soup and smash the beans against the side of the pot, which will thicken the soup (or you can use an immersion blender). The soup at this point does not contain ANY salt, so now it’s time to add salt so you can really taste all the different flavors. Begin adding salt, starting with 1/2 tsp and adding more until the soup is flavorful. I added 2 tsp total.

Easy Slow Cooker White Bean Soup Recipe - Budget Bytes (13)

Serve hot with some crusty bread for dipping!

More Slow Cooker Soup Recipes

Slow Cooker Potato Soup$8.10 serving / $1.35 serving
Slow Cooker Black Bean Soup$4.81 recipe / $0.79 serving
Slow Cooker Chicken Noodle Soup$9.22 recipe / $1.15 serving
Slow Cooker Chicken Tortilla Soup$9.79 recipe / $1.63 serving
Easy Slow Cooker White Bean Soup Recipe - Budget Bytes (2024)

FAQs

What is the thickener in a white bean soup? ›

What is the thickener in a white bean soup? In this recipe, what really thickens up the soup is the 15 oz of white beans that you are mashing and the starches from the potatoes. We aren't using cornstarch or a thickening agent in this recipe, it really doesn't need it!

How do you thicken up bean soup? ›

Purée the beans.

Remove a quarter of the beans from the soup and purée them in a blender or food processor. Add the puréed beans back into the soup to thicken it. You can also use an immersion blender or potato masher to purée a portion of the bean soup.

Is rosemary good for soups? ›

Traditional chicken noodle soup recipes usually use at least a hint of rosemary, usually mixed with thyme. But my version is all rosemary, all the way. It's fragrant and woodsy flavor gives an unexpected (yet subtle) kick to traditional chicken noodle soup.

What is the ratio of dried beans to water for soup? ›

Rinse. Place rinsed beans in a large cooking pan. Cover with 3 cups of water per 1 cup of beans. Use 10 cups for a 1 pound bag.

What 2 ingredients are used to thicken the soup? ›

Add Flour Or Cornstarch

You can thicken soup by adding flour, cornstarch, or another starchy substitute. For the best results, never add flour or cornstarch directly to your soup. If you do, it will clump up on top. Instead, ladle a small amount of broth into a separate bowl and let it cool.

Is it better to thicken soup with flour or cornstarch? ›

It's important to note that cornstarch has twice the thickening power of flour. If you need to substitute cornstarch to thicken liquid in a recipe that calls for ¼ cup (four tablespoons) flour, you only need two tablespoons cornstarch.

What if my bean soup needs more flavor? ›

A few great choices are thyme, bay leaf, parsley, and rosemary. 4. Try adding some acidity. A splash of lemon juice or a tablespoon of white wine vinegar can brighten the flavors of the soup.

Does soup thicken with lid on or off? ›

When to Keep the Lid Off. Cooking a soup, stew, or sauce uncovered allows water to evaporate, so if your goal is to reduce a sauce or thicken a soup, skip the lid. The longer you cook your dish, the more water that will evaporate and the thicker the liquid becomes—that means the flavors become more concentrated, too.

What does cornstarch do to soup? ›

Cornstarch, or corn flour, can be used to thicken soup through its high starch content. Cornstarch is a great thickener for soup because only a little bit is needed to significantly thicken a soup, and it will not affect the flavor profile of the soup.

How much rosemary do I add? ›

Add rosemary to a variety of dishes by sprinkling the finished product with 1 to 3 teaspoons (1 to 3 g) of the freshly diced herb.

Can I put a whole sprig of rosemary in soup? ›

Most recipes call for rosemary leaves, which can be easily removed from the stem. You can also add the whole sprig to season soups, stews and meat dishes, and then simply remove it before serving.

Why is my bean soup bland? ›

Not Adding Acid. If a soup is tasting bland in the bowl, consider adding acid rather than salt. A squeeze of lemon or lime, or a dash of yogurt or sour cream can add brightness to the bowl.

What dry beans are best for soup? ›

These delicate guys are best for soups, purées, and other applications that don't hinge on having totally intact beans. Their thinner skins mean they have a tendency to burst and release starchiness into their cooking liquid. Try: borlotti, pinto, adzuki, cannellini, navy.

Can you put dried beans directly into soup? ›

Let's get this straight: You do not have to soak dry beans for soups and stews. Dried beans are just as easy to cook as canned; they just take more time. Simply toss them into the pot with lots of vegetables and seasonings, cover with water or stock, and let them simmer away on their own while you go about your day.

What is the most common thickener for soups? ›

Roux (pronounced roo) is a mixture of equal weights (parts) of flour and fat (usually clarified butter; chicken fat, bacon fat, and margarine are also used) cooked over medium heat and stirred constantly. Roux is the most common thickener for sauces and soups.

How do you thicken soup with cannellini beans? ›

To make the “bean slurry,” I blended together about 1/4 cup of drained cannellini beans with 1/4 cup of the bubbling broth. Once smooth, I added the pureed bean mixture back to the soup and with a quick stir, it disappeared into the minestrone, which no longer rested in tomato-tinged water, but a buttery broth.

What can I use to thicken ham and bean soup? ›

Use Cornstarch or Arrowroot Powder

Slowly add this mixture to your soup, stirring continuously. Let the soup simmer for a few minutes until it reaches the desired thickness. Remember to follow the recommended ratio of starch to liquid to avoid clumping.

References

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