Slow Cooker White Bean Soup Recipe

Bean soup Main

There is something about having a nice warm soup in the slow cooker on those cold and rainy days. This healthy, vegan bean soup will fill your home with a warm, wonderful, delicious aroma. One of my favorite meals from my childhood. My favorite part is how easy it is to put together and so full of flavor.


 
Ingredients:
1 medium yellow onion, chopped
1 large carrot, chopped
1 small tomato, chopped
1 pound dried white beans (I used navy beans)
8 cups water (give or take one cup depending how thick or thin you like your soup)
2 bay leaves
1 tsp. cumin powder
1 tsp. sweet paprika
1 Tbsp. tomato paste
2-3 Tbsp. olive oil
2 fresh garlic cloves- minced
Salt and pepper, to taste
Italian parsley or fresh dill for garnish
 
Direction:
Heat oil in a frying pan over medium heat; add the onion, carrots and garlic; sauté until all the vegetables are tender, about 3-5 minutes.
Add tomatoes, ground cumin, bay leaves, paprika and tomato paste. Mix well until all the flavors are combined.
To the crock pot/slow cooker add washed beans, sautéed vegetables and 7-8 cups of water. Season with salt and pepper and mix well.
Set timer for 4 hours on high or 8 hours on low.
After it’s done, check the seasoning and adjust as desired.
Scoop the soup into bowls. Serve with chopped parsley, fresh dill and red pepper flakes.
Enjoy!!!

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Slow Cooker White Bean Soup Recipe

Rating: 51

Prep Time: 10 minutes

Cook Time: 4 hours, 5 minutes

Total Time: 4 hours, 15 minutes

Yield: 8

Slow Cooker White Bean Soup Recipe

Ingredients

  • 1 medium yellow onion, chopped
  • 1 large carrot, chopped
  • 1 small tomato, chopped
  • 1 pound dried white beans (I used navy beans)
  • 8 cups water (give or take one cup depending how thick or thin you like your soup)
  • 2 bay leaves
  • 1 tsp. cumin powder
  • 1 tsp. sweet paprika
  • 1 Tbsp. tomato paste
  • 2-3 Tbsp. olive oil
  • 2 fresh garlic cloves- minced
  • Salt and pepper, to taste
  • Italian parsley or fresh dill for garnish

Instructions

  1. Heat oil in a frying pan over medium heat; add the onion, carrots and garlic; sauté until all the vegetables are tender, about 3-5 minutes.
  2. Add tomatoes, ground cumin, bay leaves, paprika and tomato paste. Mix well until all the flavors are combined.
  3. To the crock pot/slow cooker add washed beans, sautéed vegetables and 7-8 cups of water. Season with salt and pepper and mix well.
  4. Set timer for 4 hours on high or 8 hours on low.
  5. After it’s done, check the seasoning and adjust as desired.
  6. Scoop the soup into bowls. Serve with chopped parsley, fresh dill and red pepper flakes.
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5 comments

  1. Sashaa says:

    Hi Inessa, i have been meaning to post for while . I love love your website and these great recipes with instructions and beautiful photos ! Thank you so much for taking your time to pass these on to us. I ave a question, can i use a can of beans and some homemade stock instead? How much would i adjust it since its not water . Again , thank you in advance !

  2. Sashaa says:

    well now i just HAVE to go buy the dry ones because this soup is gorgeous and i am craving it ! Keep up the good work , we are reading and loving your recipes :)

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