Slow Cooker White Bean Soup
Slow Cooker White Bean Soup is a warm, cozy soup that will hit the spot when you’re craving a lighter option. With carrots, fresh baby spinach, and herbal seasonings, you can let it simmer away in the slow cooker and enjoy a helping with your favorite crackers, cornbread, or sides.
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What’s To Love About This Recipe
- This white bean soup recipe is a great one for when you want a healthy, homemade meal but don’t want to spend much time in the kitchen! Canned beans are a helpful shortcut that allows you to make the soup in just a few hours or let it simmer all day.
- The combination of white beans, carrots, and fresh spinach creates a flavorful base that can be customized with add-ins or served with various sides, such as crackers, bread, or tortilla chips.
- Beans and legumes are wonderful sources of protein, fiber, vitamins, and minerals. You can cook them from scratch and make meals from the leftovers or choose quality canned varieties to get the same nutritional benefits!
- Slow cooker white bean soup is an excellent budget-friendly addition to a weekly meal plan or for times you want to cook for a crowd! With added veggies or extra protein, you can stretch it even further and save the leftovers.
Ingredients Needed
- White navy beans – I like using canned navy beans because they are smaller, have a creamy texture, and a very mild flavor. You could also use Great Northern beans, which are similar but larger and have a sweeter, nuttier flavor. Cannellini beans will add an even stronger flavor, and if you are a true bean lover, butter beans are another option!
- Diced yellow onion – Chop up a sweet yellow onion for texture and flavor.
- Carrots – Peel and dice 2 medium carrots. The carrots pack in extra nutrition and make the soup more filling.
- Herb and garlic seasoning – This homemade blend is such a versatile staple for your pantry! It works for just about anything, and you can probably mix it up with items that are already in your cabinet. If you don’t have each ingredient, feel free to use your favorite store-brand herb and garlic blend.
- Salt – Add a little extra salt to enhance the flavor.
- Dried thyme – Thyme increases the herbal notes in the soup and gives it a more rustic taste.
- Chicken broth – Chicken broth adds a rich flavor to the base and you can up the nutritional value by using a high-quality bone broth. If you need a vegetarian soup, opt for vegetable broth.
- Fresh baby spinach – Measure 2 cups of loosely packed fresh baby spinach. The smaller leaves are the perfect size for mixing into the soup without chopping them up. Baby spinach is also very tender, too!
How To Make Slow Cooker White Bean Soup
- Drain and rinse the navy beans.
- Add everything to the slow cooker except the fresh spinach.
- Cover and cook on high for 3-4 hours or on low for 6-8 hours until the veggies are tender.
- Remove about ¼ of the soup to a blender, carefully blend it smooth, and return it to the soup. Or, use an immersion blender in the slow cooker for a few seconds to blend just a bit of the soup, which will thicken it.
- Stir in the spinach and let it heat through for 10 more minutes before serving.
Pro Tips
- Combine a mix of canned white beans for flavor and texture variation.
- Be sure to rinse canned beans thoroughly to remove excess sodium or preservatives.
Recipe Substitutions and Variations
- Many recipes call for dried beans as a more budget-friendly option, but the cost of canned beans from a store like Aldi or Walmart is very reasonable. Using canned beans will also save a lot of time in this recipe!
- This is a great recipe to use up any white beans you have on hand. If you already have leftover cooked white beans, those can work too!
- I prefer the richer flavor of chicken broth in this recipe, but if you want to make this soup vegetarian, you can use vegetable broth.
- Add diced and cooked ham, bacon, or even shredded chicken for some added protein.
- You may wish to bulk up this soup with even more veggies. Try diced celery, kale, or chopped peppers. Fresh herbs as a garnish would also be lovely!
How To Serve White Bean Soup
Slow cooker white bean soup should be a regular addition to your recipe index because you can serve it as a main meal or a side portion with sandwiches and salads.
To serve as a hearty main course, dish up bowls of white bean soup with thick slices of fresh cornbread or a spread of crackers or tortilla chips. You might also enjoy half of a baked potato or sweet potatoes on the side. Add in a cup of cooked rice as another option.
Serve a cup of white bean soup with grilled cheese sandwiches or a simple side salad. Add fresh biscuits and enjoy a light but cozy lunch or dinner!
Storing and Reheating
Store leftover white bean soup in the fridge for up to 3 days in an airtight container. The leftovers will also freeze beautifully! Portion the soup into Souper Cubes, freeze, then pop out individual portions to reheat on the stove.
Slow Cooker White Bean Soup
Equipment
- Slow Cooker
- immersion blender or blender
Ingredients
- 4 16 oz cans white navy beans
- ½ cup diced yellow onion
- 2 medium carrots peeled and diced
- 1 teaspoon herb and garlic seasoning
- 1 teaspoon salt
- ½ teaspoon dried thyme
- 4 cups chicken broth or vegetable broth for vegetarian
- 2 cups fresh baby spinach
Instructions
- Drain and rinse navy beans.
- Add everything to slow cooker except fresh spinach.
- Cover and cook on high for 3-4 hours or on low for 6-8 hours until veggies are tender.
- Remove about ¼ of the soup to a blender, carefully blend smooth, and return to soup. Or, use an immersion blender in slow cooker for a few seconds to blend just a bit of the soup to thicken it.
- Stir in spinach and let it heat through for 10 more minutes before serving.
Notes
- Store leftover soup in the fridge for up to 3 days or freeze individual portions for up to 3 months. Reheat on the stove.
- Use any variety of white beans that you have or prefer, such as Great Northern, cannellini, butter beans, etc.
- Add in extra chopped veggies or diced cooked meat if desired.
Nutrition
Slow Cooker White Bean Soup FAQs
- Do the beans need to be soaked first? Since this recipe uses canned beans, there is no need for soaking. One less step to think about!
- Are there any types of beans that wouldn’t work in this recipe? White bean varieties contain more starch than other types, such as black or red beans. This, along with the thinner skin, makes them a creamier option for soups and stews. I recommend sticking to white beans to get the creamy, buttery texture that results from blending at the end!
- Why are the beans still hard after slow cooking? If the beans are still firm to the touch, they may not have cooked long enough, or you may need to add more liquid to the slow cooker. Be sure the beans are fully submerged in broth and cook until they are tender.