Go Back

Slow Cooker White Bean Soup

This hearty white bean soup is made effortlessly in the slow cooker, relying on gentle simmering to develop tender beans, aromatic vegetables, and fragrant herbs. The final dish is a creamy, comforting soup with a silky texture and a warm, inviting appearance. It’s perfect for a quiet, nourishing meal after a busy day.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 8 minutes
Total Time 8 minutes
Servings: 4
Course: Main Course
Cuisine: Homestyle
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound dried white beans (cannellini or navy beans) rinsed and checked for debris
  • 1 large onion chopped roughly
  • 2 carrots carrots peeled and chopped roughly
  • 2 stalks celery chopped roughly
  • 4 cups vegetable broth
  • 2 bay leaves bay leaves
  • 1 teaspoon dried thyme
  • 1 tablespoon olive oil for sautéing vegetables
  • 1 tablespoon lemon juice brightens the soup before serving

Equipment

  • Large slow cooker
  • sharp knife
  • Cutting board
  • Spoon or ladle
  • Immersion blender or potato masher

Method
 

  1. Rinse the white beans thoroughly under cold water, picking out any debris or damaged beans to ensure only quality beans go into the soup.
  2. Chop the onion, carrots, and celery into roughly 1-inch pieces. Set aside these fresh, colorful ingredients for sautéing.
  3. In a skillet over medium heat, add a tablespoon of olive oil. Sauté the chopped onion, carrots, and celery for about 8-10 minutes until they soften and release a fragrant aroma, with the vegetables turning slightly golden around the edges.
  4. Transfer the sautéed vegetables into the slow cooker. Add the rinsed beans, vegetable broth, bay leaves, and dried thyme. Stir everything together to combine the flavors.
  5. Cover the slow cooker and cook on low for about 8 hours. During this time, the beans become tender, and the vegetables meld into the broth, filling your kitchen with a savory, comforting aroma.
  6. Halfway through the cooking process, gently stir the soup and check that the beans are soft and the liquid is bubbling gently. If needed, add a splash more broth to keep everything submerged.
  7. Once cooking is complete, turn off the slow cooker and remove the bay leaves. Use an immersion blender or a potato masher to mash some of the beans directly in the pot, creating a creamier, silky texture while leaving some beans whole for texture.
  8. Taste the soup and add a squeeze of lemon juice to brighten the flavors. Adjust salt and pepper as needed, then give the soup a final stir.
  9. Ladle the warm, creamy soup into bowls. Drizzle with a little olive oil if desired and serve hot, enjoying the soothing aroma and hearty texture of this simple, nourishing dish.

Notes

For an even creamier texture, mash more beans or add a splash of extra broth. You can also stir in chopped fresh herbs like parsley or cilantro for added brightness. Leftovers keep well in the fridge for up to 3 days and reheat beautifully on the stove over low heat.