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. Made this today, it was great! Used dried navy beans and added a tablespoon of white miso and 1/2 T nutritional yeast at the end of cookimg in lieu of salt, also added some fresh ground pepper and a touch of cayenne. Thanks for the recipe!
    Reply
  2. I won't lie, I am always a little skeptical when it comes to deceptively simple, few-ingredient slow-cooker recipes as they tend to come out bland and watery, but this one is delicious. I added fresh sage and rosemary from the garden and a hunk of parmesan during cooking as well as juice from half a lemon. Super good. This will be a go-to, especially in cooler months. Thanks!
    Reply
  3. I have made this soup several times. I follow it exactly except I chop all my veggies by hand - prefer them more coarse. I think the seasoning is PERFECT. I use navy beans. I have read all the comments and I find some of them interesting and others puzzling. Such an easy recipe - and the leftovers taste better every day that passes. Love this soup!
    Reply
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  11. Hi there!!! Newbie cook over here. So sorry if this is a dumb question! LOL! I am just confused about the cook time. At the top it says cook time is 8 hours and then under the ingredients it says "In a food processor, finely chop the onion, celery, carrots, and garlic. Put everything in a crock pot, turn on low, and let the contents slowly get warm. After they are warm (about an hour), you can turn on high and let slow cook for some time." So my question is, do I cook it on high for the other 7 hours, after it is warmed on low for an hour, or is it a shorter cooking time if we put it on high? Also is a ninja ok to use instead of a food processor? Thanks so much! :)
    Reply
    1. You can really do either depending on how long you want it to cook. Personally, I think the longer a soup cooks, the more the flavors develop. If you want to cook 8 hours, then start on high for the first hour, then turn to low for the remainder. If you want to cook it in less time, cook on high until the beans are soft. Could be as little as 3 hours depending on your crock pot.
      Reply
  12. This soup is delicious! I've made it twice now....the 2nd time hoping to freeze some. It was so yummy, none made it to the freezer. Its a really hearty soup. I was at first skeptical about using sage but it actually gave the soup its delightful flavor. Thank you, Melissa for sharing it.
    Reply
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      1. I found organic navy beans and a quick soaking method. Rinse beans, etc. add 6-8 cups water. Bring to a boil and boil for 2 minutes. Let stand for an hour.
        Reply
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  19. I made this last night with homemade bone broth and it was delicious! I didn't use the processor to chop the veggies and I cooked it on the stove for a few hours b/c I forgot to get it started in the crockpot early enough. So good. Thank you for such a great recipe!
    Reply

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