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.
Servings 6
Calories 176kcal
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
Calories: 176kcal | Carbohydrates: 31g | Protein: 12g | Fat: 2g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 457mg | Potassium: 654mg | Fiber: 11g | Sugar: 2g | Vitamin A: 4352IU | Vitamin C: 6mg | Calcium: 106mg | Iron: 3mg