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.

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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. I just made this yesterday - it's very cold in the PNW right now (but sunny!) and this was perfect to have waiting. I made it with chicken stock, and with extra beans (I just soaked and used the whole bag of northern beans), and then we sauteed kale and garlic in olive oil and added it to the soup on serving. It was great! We also made some gf biscuits and served with it. I'll definitely make this again - great flavor and so easy! My house smelled amazing!
    Reply
  2. How long do the beans have to soak. Do they need to be boiled before they go in the crock pot? You motivated me to try dried beans instead of canned, but I'm a novice:) I totally forgot to soak them overnight.
    Reply
    1. They need to be soaked overnight. If you plan on having the crock pot on all day long, then you can throw them in after just soaking. If you want to cook the soup in just a few hours, you will need to boil the beans for about 10 minutes prior to throwing them in the crock pot.
      Reply
        1. The soaking instructions are added to the recipe already in the ingredients section. If you choose to use canned beans, it would be about 2 cans.
          Reply
  3. I've had this soup cooking for only 2 hours and it already tastes amazing!! I can hardly wait to eat it later. I forgot to soak my beans overnight so instead I found an article online that suggested putting them in a pot with 5 inches of water over them and bring it to a boil. Then I took it off the heat and let it sit for an hour. The beans are getting soft but they're not quite ready yet. But I'm sure they will be in the next couple of hours. I omitted the sage and thyme because I don't like them. So instead I added some rosemary and a handful of fresh flat leaf parsley because I happened to have it. Thanks for a wonderful recipe. I doubled mine because I had so many beans and I can't wait to have it in the freezer for the next cold day. Which we will have constantly for the next 4 months in Michigan.
    Reply
  4. I'm not sure what happened...I halved the recipe and all the spices and there is a really strong flavor that is not nice. Not sure what herb it might be that tastes that way. I made sure to half the herbs too but this just did not turn out. It smelled so promising too :(
    Reply
    1. Really? I'm sorry that you didn't enjoy it. Sometimes halving a recipe can be tricky. It's not always an even split. :(
      Reply
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  6. Used this recipe to dress up navy beans already cooked in the crockpot. I did leave out the bay leaf as I consider that an ingredient for a longer cooking time than I had. I chopped and par-cooked the veg in vegetable stock and then added them to th beans. Quite tasty. Oldest daughter and family live in Plano. Good people in TX!
    Reply
  8. I apologize if I missed this somewhere but how many servings is this? I know with whole foods its more about eating until satisfied but I still tend to eat more than I should lol.
    Reply
  9. Also, I can never find vegetable "stock" in the grocery store, only "broth", not sure if this will make a big difference or not?
    Reply
  11. This looks delish. Can't wait to try it! Question re the spices: I saw you answer someone saying that you used dried spices in this. I only have ground versions of these two spices. Can I use those and if so, how do you recommend that I adjust the amounts? Thanks.
    Reply
  12. This looks yummy. All I have are canned beans. Do I put those in at beginning and slow cook for the 8 hours? Will they be too mushy? Thank you!
    Reply
  13. HI. I made this soup today and when it was done all I could taste was salt even though I didn't add any. Could it all have come from the celery? Not sure how to save this soup. It's very bland but salty. I may puree it and use it as a base to another soup.
    Reply
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  17. I made this the other day and it was just ok. I barely added any salt. Used homemade veggie stock and followed the recipe but it had almost no flavor. It definitely could have used more salt but I'm not sure that would have saved it. On another note, how do you deal with all the bean skins? I used dried and soaked over night and when we ate this I felt like I was just chewing up bean skins. Not sure if that's a common problem.
    Reply
    1. I have never had an issue with the skins. You could puree the whole thing if the bean skins are an issue next time. Sorry it was not what you hoped. :(
      Reply
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  19. I neglected to read the comments and forged ahead with the recipe so I came home to bean paste. I measured four cups of dried beans and soaked them overnight. Perhaps the recipe should be edited to read 1 cup dried beans soaked overnight OR two 15 oz cans. It was my own mistake but it was my first time using dried beans and the ingredient list was not perfectly clear.
    Reply
    1. I'm sorry the instructions were not clear enough for you. I have edited the post. Let me know if it makes more sense. I hope you were able to salvage the soup. :(
      Reply
      1. That's terrific. Thank you! It may save someone else from making my mistake. I might add some cumin, chili powder, and sauteed peppers and onions for unfried refried beans and fill some burritos or enchiladas. I'll have to try this again! Normally I read comments I don't know why I didn't this time. Thanks for sharing.
        Reply
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