Hearty White Bean Soup (Vegan, Gluten Free)

Melissa King Recipes, Soups

I live in Texas and yesterday a cold front blew in making it a perfect time for a Hearty White Bean Soup.  We have been enjoying quite a mild fall season.

The onset of this cold front prompted me to make this white bean soup in the slow cooker. It was very easy and warmed up me right up.

 

hearty white bean soup

 

I love crock pot meals because you can throw everything in and walk away.  This crock pot soup is no exception.  It will fill your house with some pretty mouth watering aromas!

This is the perfect soup for a day spent in your pj’s relaxing and staying in from the cold outdoors.

If you are a visual person, I created this short video on how to make this soup. For more videos, you can subscribe to my You Tube Channel.

 

Looking for more soup recipes?

 

Hearty White Bean Soup

Hearty White Bean Soup

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Prep Time 30 min Cook Time 8 hr

This hearty white bean soup will warm you up on the coldest of days and leave you wanting more.

Ingredients

  • 4 cups veggie stock
  • 4 cups white beans (We use about 1 1/2 cups dried beans that expands to 4 cups after soaking.)
  • 3 cloves garlic
  • 6 organic carrots
  • 6 celery stalks
  • 1 bay leaf
  • 1 medium yellow onion
  • 1 T olive oil
  • 1 T parsley
  • 1/2 tsp sage
  • 1/2 tsp thyme
  • salt to taste

Instructions

  1. In a food processor , finely chop the onion, celery, carrots, and garlic.
  2. Put everything in a crock pot , turn on low, and let the contents slowly get warm.
  3. After they are warm (about an hour), you can turn on high and let slow cook for some time.

by

Recipe Notes

The longer you can let it cook, the better. I would suggest waiting to salt the soup after everything has had a chance to cook. If you salt a soup too early, you run the risk of it being too salty as some of the liquid inevitably boils off. Enjoy!

 

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191 thoughts to “Hearty White Bean Soup (Vegan, Gluten Free)”

          1. Thank you! I didn't realize it wasn't that much of a difference! Making it this am especially for my husband. Have a good day!
          2. If you have a little extra it's okay too. Soup recipes don't have to be exact. I hope you enjoy the recipe! :)
  2. Okay, so I have a weird question.........and it's only bc I have certain small people in my house that just ignore beans and veggies......but have you or has anyone tried this soup by puree-ing it all? and maybe serving it over rice or a veggie based pasta? I wasn't sure how the texture would turn out if I tried. Thanks
    Reply
    3. I made this today and pureed half the soup so it thickened up, but still had junks of beans and veggies. It was very good!
      Reply
  3. I can not wait to try this recipe! This will be my first time soaking beans, so to get 4 cups soaked, would it be 2 cups dried? Thanks! You rock!
    Reply
    1. That sounds about right to me. I always just eyeball it. Since it's a soup, it's okay if it's not exact. Hope you like it. It's one of my faves. :)
      Reply
  4. Making this tonight :). Already in the crock pot. Do you use navy beans or great northern beans in your soups when they call for white beans? I have navy beans in this soup but I used great northern beans in your 3 bean and veggie soup which we LOVED by the way. Just wanted to see if it mattered what kind of white bean I used. Thanks again for your blog and fb page. We have been a month now with no processed foods and your recipes are wonderful and tasty and my kids approve of everything I have made so far.
    Reply
    1. Good for you to be off processed foods! I am happy my recipes are helping you. :) I usually use great northern beans, but navy beans should work well too. Please report the results so I can tell others in the future.
      Reply
      1. I use half navy beans and half great northern beans when I make this. Making it for the second time today. So yummy!
        Reply
  6. This is probably a dumb question, but do you cook the beans separately (after soaking) or do the 8 hours in the crockpot take care of that? I just made a huge batch of your veggie stock, and now and excited to make some soup this week!!
    Reply
    1. I just soak them over night and they will soften enough in the crock pot. If I was using the beans in a cold dish, I would boil them in the morning after soaking over night.
      Reply
  7. I made this and is was SO good. I made it on top the stove and let it simmer for a couple of hours. My hubby, who is super picky, LOVED it. Mine got really thick, so I figure the longer you simmer it, the thicker it gets. I actually didn't mean to simmer it that long, but i'm glad I did. Everyone who likes bean soup, Make This!! This is the first online recipe I liked the looks of while searching for months. Glad I found it!!!
    Reply
    1. Awesome! Glad you found me too! This is one of my favorite soups. If you need another easy slow cooker recipe, this Sweet Potato Chili is amazing! Everyone loves it. :) https://mywholefoodlife.com/2012/10/20/amazing-3-bean-sweet-potato-chili/
      Reply
  8. Could you recommend a substitution for the celery or can it simply be left out? Odd food allergy sufferer here, can't eat celery.
    Reply
  9. Thanks so much for this recipe and your inspiration. I have been a vegetarian for, well, since college, and in April 2012 I convinced my husband to get on the same path (he's from Texas, now living in VT so you can pretty much guess what a meat lover he was!) He especially dislikes soup, so I was tentative putting this in front of him last night. But guess what? This was a HUGE hit! I intuitively did as others had commented (duh, I should always read the comments first) and used my stick blender to puree half of this so the soup was thicker. After the first bite my hubs suggested adding brown rice, which luckily I make and freeze in small batches, so I threw that in and it really was like a creamy chicken and rice soup, without the guilt, the processed foods, and the sodium. I look forward to following you and trying more of your recipes. This one was a home run, even in the middle of a 100 degree heat wave, which is saying something :)
    Reply
  10. I'm gluten intolerant, so I was wondering what I could replace the stock cubes with? I live in the Netherlands, and I've looked everywhere, but can't find a gluten-free variety... And I ADORE soup (and your recipes!!)!
    Reply
    1. You can easily make your own broth. Here is my recipe. https://mywholefoodlife.com/2013/02/21/homemade-vegetable-broth/
      Reply
  11. Hhmmmm. Should be interesting. At 54t years of age, I've never used anything other than a huge kettle type pot to cook beans in. I've also ONLY eaten and used DRY beans. Never have had canned beans. Maybe coz my Mom was raised in the hills of Southeastern KY and cooked such good, wholesome, foods. I remember always having plenty of bags of dry beans in the cabinet. My Moms favorite was Navy beans, my brother only wanted Great Northern. Wow. He really loved them. Me? Well, I liked both of those types &the Pinto, too!
    Reply
  12. Oooops. Somehow I wasn't able to finish..... Anyway, so, this will all be kind of new to me. Haha. Using a crockpot, for beans. Interesting. In this area, (South Midwest) we HAVE to have CORNBREAD, baked in a cast iron skillet with our beans. Simply HAVE to!! Oh, raw onion, on the side, too. :-) I will let y'all know how it turns out in a few days, when I make this. Looks like a wonderful combination of spices, flavors, etc. Mmmmmm. Thanks for sharing, Melissa. I think during Summer, we really do NEED MORE Crockpot recipes (main dish). Helpscut down on heat in kitchen/house, etc., electric bill, etc., etc.
    Reply
    1. I have many others on the blog if you are interested. I personally love the sweet potato chili. One of my faves...
      Reply
    2. Delynn, I hope you have taken the leap of beans in the crock pot! Yes, first of all, definitely saving in the electricity department, and so easy... just walk away and forget them for 8 hours or so! I make batches of all kinds of beans, sodium free, and then freeze them in 15 oz or so size containers (which would equal a can) and then... all set whenever you need them!
      Reply
  13. Pingback: Plant-Based Comfort Food ~ Red Lentil Sloppy Joes | Produce with Amy
  14. My gut has been killing me since yesterday (wondering if my 4 yr old's celiac disease came from me...) and someone pinned this recipe this morning and it sounds like the perfect thing. simple and wholesome. It is in the crockpot as I type and I am impatient for the next 4 hours to pass quickly!!
    Reply
  15. Pingback: Hearty White Bean Soup |
  17. I make my bean soup with veggie stock made from 'suppegrunen' which is celeraic, lauch(a large green onion) carrot and parsley...then I soak the beans in water overnight changing water about 6 times (gets the gas out) and then add herbs to it....I am almost done with my white bean...next is Pinto beans...my personal fav.....my dad like them with cornbread and fried potatoes and onions...mmmmm
    Reply
  18. Pingback: Hearty White Bean Soup | worldbestfoodrecipes.com
  19. Make this right now for the 2nd time. It is SO good!!! I buy organic dried beans and I also make this on the stove instead of the crock pot. It takes a good 3 hours or so. If broth evaporates, add some more or water....mine turned out perfect!! Also I didn't add the celery and carrots until about 1.5 hours before done time......just use your judgement. Yum!!!! Oh...I also double the recipe 8 cups beans and 8 cups veggie broth :)
    Reply

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