Slow Cooker White Bean Soup

This cozy vegetarian Slow Cooker White Bean Soup is filling, flavorful, and loaded with vegetables!

Soup season is going strong and today’s bowl of deliciousness is an absolute delight. It’s made entirely in a crock-pot for a one pot wonder that cooks itself while you go about your day.

Between it getting dark out so early and the school/work day craziness, I have been using my slow cooker more and more.

I’ll toss everything together in the pot during the day when I actually have time and energy on my side so that later when I reach the point where I’m too tired to make dinner I have a delicious meal ready to go.

This has been saving me from ordering takeout too much and is MUCH needed. Ohmygosh and YES food bloggers eat out, order takeout, and *love* having other people cook for them by the way. We all get burnt out from having to come up with dinners everyday for literally ever, and love a good frozen pizza and salad kit when we can’t be bothered to adult by the end of the day.

So back to this soup; it’s a total rockstar and so flipping cozy that you’ll feel like you won the lottery when it’s hot and ready for you at the end of the day.

It has a vegetarian pot pie sort of vibe to it and I’m in LOVE with it!

Slow Cooker White Bean Soup

All you need to do for this delicious white bean and veggie soup is peel and chop some potatoes, onion, carrots, and garlic then throw them and the rest of the ingredients in the crock-pot and walk away.

YES. PLEASE.

You can set it and forget it for two different time periods, using the LOW setting for a longer cook and the HIGH if you need it ready quicker.

Let’s get our recipe on!

• Peel potatoes, onion, carrots, and garlic cloves. Remove 2 ribs from a stalk of celery. Dice veggies and mince garlic, keeping the garlic separate. For faster cooking potatoes I used a ½ inch dice. Carrots can be sliced into thin rounds or diced.

• Drain and rinse beans then measure out remaining ingredients for speedy soup assembly.

• In a small heat-safe bowl, combine 2 TBSP butter with minced garlic, Italian seasoning, salt, and pepper. Microwave for 30-60 seconds until butter has melted and the spices are fragrant. (This trick adds a little flavor boost!)

• Add 4 cups of broth to your slow cooker along with beans, veggies, and seasoned garlic mixture. Essentially add everything but the parmesan cheese.

• Cook on low for 6-8 hours *OR* on high for 3-4 hours, until the potatoes are tender and cooked through.

• Use an immersion blender (my fav soup tool!) to blend about ⅓ of the soup for a deliciously creamy base. For a regular blender/processor, ladle a portion of the soup into your blender, puree until smooth, then return to the pot.

• Taste and add any additional herbs/spices your heart desires. If desired, an additional cup of broth can be added for a brothier soup. If adding more than a cup increase seasoning to compensate.

• Portion soup into bowls and top with fresh herbs and optional parmesan cheese. Enjoy!

• Leftover soup is AMAZING and can be stored in airtight container(s) in the fridge for easy heat-and-eat meals throughout the week. This soup may also be frozen for up to one month.

For a vegan and dairy-free bean and potato soup, use all olive oil in place of the butter and choose vegetable broth for your base. The parmesan can be skipped in favor of fresh herbs.
Recipe yields 8 cups or 4 meal-sized bowls of soup.
Nutrition Facts below are estimated per cup of soup using an online recipe nutrition calculator. Adjust as needed and enjoy!

Calories: 227kcal, Carbohydrates: 38g, Protein: 11g, Fat: 4g, Saturated Fat: 2g, Polyunsaturated Fat: 0.3g, Monounsaturated Fat: 1g, Trans Fat: 0.1g, Cholesterol: 10mg, Sodium: 238mg, Potassium: 807mg, Fiber: 7g, Sugar: 3g, Vitamin A: 2674IU, Vitamin C: 5mg, Calcium: 144mg, Iron: 4mg

Q: Can i make this on the stove top instead?

This soup can absolutely be made in a pot or dutch oven on the stove if you prefer!

• Heat a large pot or dutch oven to medium-high heat with butter and oil. Sauté onions, celery, and carrots until edges are lightly golden. Add garlic and spices (Italian seasoning, salt, and pepper) and sauté for an additional minute until fragrant.
• Add diced potatoes, broth, and drained/rinsed beans.
• Bring soup to a boil, then reduce to a low but active simmer and cover. Cook for about 20 minutes or until potatoes and carrots are fork-tender.
• Use an immersion blender (my fav soup tool!) to blend about ⅓ of the soup for a deliciously creamy base. For a regular blender/processor, ladle a portion of the soup into your blender, puree until smooth, then return to the pot.
• Taste test and and add any extra seasoning desired. Serve and enjoy!

Special Diets and swaps

Opt for vegetable broth for a fully vegetarian soup. If you prefer to use chicken broth, go for it! I’ve made it with my homemade bone broth before and it’s wonderful! Both homemade or store bought soups are great options. Simply use what you have on hand!

Want to add extra vegetables to your soup? Mushrooms, leeks, and/or peas would all taste amazing in this soup!

If you get a chance to try this slow cooker white bean soup recipe, let me know! Leave me a comment here (LOVE checking those daily!) and tag me @PEASandCRAYONS on Instagram so I can happy dance over your tasty creations. I can’t wait to see what you whip up!

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