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.
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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.
Love white bean soup? Check out my Chunky Ham and Bean Soup or Easy Rosemary Garlic White Bean Soup.
Slow Cooker White Bean Soup
Servings 6 about 1.5 cups eachIngredients
- 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.
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Notes
Nutrition
Have you tried this recipe?Mention @budgetbytes or tag #budgetbytes on Instagram!Scroll down for the step by step photos!
How to Make Crockpot White Bean Soup – Step by Step Photos
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).
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.
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.
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.
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).
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.
Serve hot with some crusty bread for dipping!
I was searching a good vegetarian white bean soup and found this one. Made if for the first time this morning and had it for dinner this evening. Amazing! It’s that best white bean soup I ever had. The fact that it’s ridiculously easy to make and very affordable is a plus. And now that I’ve discovered your site, I can’t wait to try more of your recipes.
This recipe was so cheap, easy, and flavorful! I will definitely be making again.
I just finished eating only half of my bowl (it was just that filling!), and I can definitely say that I will be making this again and again. It was delicious! I will have to make it on a day when I will be out of the house, however, because I spent the last two hours watching the timer, waiting for the soup to be done, because my home smelled so divine :) I added half a pound of ham with great results. Thank you for another great recipe!
This is pretty much how I make bean soup. The only difference is that I cook it in the slow cooker for 4 hours on high. Either way, it’s delicious.
Sounds a lot like your spinach and navy bean soup – which I LOVED. Making this one next!
How long do carrots and celery keep in the freezer?
I’ve loved every recipe I’ve tried on this site, and I’ve tried a lot, but couldn’t get my family to eat this one. We found it very bland with the bean taste overpowering. After reading the comments though I’m wondering if I did something different (although I followed the recipe). Hmmm, maybe if I did Chicken broth instead of water?
Yes, chicken broth will definitely up the flavor level. :)
This looks delish. I just add a few things to my shopping list to make this soup on Saturday. I know this is already a very frugal recipe, but have you ever though of getting your dried beans from the Dollar Store? I don’t buy any other food items their except dried beans and maybe salt but you get a pound for $1. Making this recipe .69 cheaper.
I am so sad that this was an epic fail for me. I have never cooked dry beans before, but followed directions exactly. Now, after8 hours on low & the last 2 on high, beans are still not soft. Any ideas? We do live over 6,000 feet- maybe the altitude?
A few people have had this problem and I can’t seem to pinpoint what’s causing it. I suspect it has something to do with the mineral content of the water in your area… but that’s just kind of a stab in the dark. I can’t think of anything else. :(
The smell in my house while this was cooking was AMAZING. Very easy recipe to make and really well received. I was so anxious to serve this, I forgot to add the salt at the end, but each of us was able to salt to taste. Thank you!!!!
This is in the crock now and I am so excited for dinner, which will be accompanied by your no-knead focaccia bread which is going to be baked this afternoon.
I made this exactly as stated except I found I am out of thyme and used marjoram instead.
This is great. Loving the slow cooker stuff.
I just ate this for dinner- so delicious! It was great to have dinner ready right when I got home. I added some shredded parmesan cheese and ate two helpings!
Next time I might add a little white wine into the soup.
This was delicious and CHEAP! I get carrots & celery from the bulk bin, so no waste. I also had to add about 2 teaspoons of salt at the end (and added a tiny bit of powdered chicken stock/flavoring, just because I like it). Thanks!!
Great instructions! I like a lil humour when i’m experimenting with a new recipe and you’re awsome for adding that photo of its initial appearance after the 8 hour cook, ; )
Going to try this on wed!
How would this turn out if I cooked this for 4 hours on high? I don’t cook with dry beans very often! :)
I think it would work just as well :)