Healthy Crockpot White Bean Soup

Name: Healthy Crockpot White Bean Soup
Prep time: 15 min
Cook time: 8 h
Total time: 8 h 15 min
Yield: 6 servings
Ingredients: 2 cups dry white beans (such as cannellini or navy beans); 1 onion, chopped; 2 carrots, diced; 2 celery stalks, diced; 4 cloves garlic, minced; 6 cups low-sodium vegetable broth; 1 teaspoon dried thyme; 1 bay leaf; Salt and pepper to taste; 2 cups kale or spinach, chopped (optional); Juice of 1 lemon

Highlighted under: Wholesome Ideas

I love making this Healthy Crockpot White Bean Soup for a warm and hearty meal that’s easy to prepare. Just toss everything in the crockpot and let it do its magic! It’s perfect for chilly days and packed with nutrients. The beans provide a creamy texture, while the vegetables add a burst of flavor, ensuring every spoonful is satisfying. Plus, it’s a fantastic option for meal prepping, so I can enjoy it throughout the week with minimal effort.

Created by

Adriana Whitaker

Last updated on 2026-01-12T06:26:37.426Z

When I first tried making white bean soup in my crockpot, I was amazed at how convenient it was to let it simmer all day while I went about my life. The aroma that filled the house was absolutely irresistible, and I knew I was onto something special. This soup is not only delicious, but it also allows me to use whatever veggies I have on hand, ensuring minimal waste.

One of my favorite tips is to use low-sodium vegetable broth to keep it healthy and flavorful. By doing this, I can control the saltiness and add my own seasonings, which makes a world of difference. I like to pair it with some crusty bread for a complete meal!

        Why You Will Love This Recipe
        Packed with wholesome ingredients that nourish your body
Convenient meal prep option that tastes even better the next day
Simple and effortless clean-up with the crockpot

      

Understanding the Ingredients

The combination of white beans, such as cannellini or navy, not only provides a creamy texture but also a substantial amount of protein and fiber, making this soup an excellent dish for both nourishment and satiety. Using dry beans ensures a richer flavor and a firmer texture compared to canned varieties. Remember to soak the beans overnight in water to reduce the cooking time and enhance digestibility, or opt for quick soaking by boiling them for a few minutes and then letting them sit for an hour before rinsing.

Fresh vegetables play a pivotal role in the overall flavor profile of this soup. Onions, carrots, and celery, often referred to as mirepoix, form a aromatic base that creates depth in every bite. The gentle sweetness of carrots balances the savory notes from onions and celery. Additionally, don’t hesitate to experiment with the seasonal vegetables you have on hand; bell peppers or zucchini can also be excellent additions, adding variety and color to the final dish.

Cooking and Serving Tips

When cooking the soup, consider your crockpot settings carefully. Cooking on low allows the flavors to meld beautifully over the course of 8 hours, but if you're pressed for time, the high setting for 4 hours will still yield delicious results. Just keep an eye on the beans; they should be tender but not mushy. If you're uncertain, taste a few beans from the pot around the 3-hour mark on high or 6-hour mark on low for the perfect texture.

Adding greens like kale or spinach not only boosts the nutritional profile but also adds a lovely color contrast. Ensure to incorporate them towards the end of cooking to preserve their vibrant hue and nutrients. Serve the soup with a drizzle of olive oil or a sprinkle of Parmesan cheese on top for a delightful finishing touch. A side of crusty bread complements the meal wonderfully, perfect for dipping into the warm broth.

Ingredients

Gather these fresh ingredients for a hearty soup.

Ingredients

2 cups dry white beans (such as cannellini or navy beans)
1 onion, chopped
2 carrots, diced
2 celery stalks, diced
4 cloves garlic, minced
6 cups low-sodium vegetable broth
1 teaspoon dried thyme
1 bay leaf
Salt and pepper to taste
2 cups kale or spinach, chopped (optional)
Juice of 1 lemon

Ensure you rinse your beans well before adding them to the crockpot.

Instructions

Follow these easy steps to make your soup!

Prepare the Ingredients

Rinse the white beans in cold water and set them aside. Chop the onion, carrots, and celery, and mince the garlic.

Combine in Crockpot

In your crockpot, combine the rinsed beans, chopped vegetables, garlic, vegetable broth, thyme, and bay leaf. Stir to combine.

Cook the Soup

Cover and cook on low for 8 hours or high for 4 hours, until the beans are tender.

Add Greens and Season

About 15 minutes before serving, stir in the chopped kale or spinach and the juice of the lemon. Season with salt and pepper to taste.

Serve and Enjoy!

Ladle the soup into bowls and serve warm. Enjoy with crusty bread for a comforting meal!

Don't forget to store leftovers in the refrigerator for up to 5 days!

Pro Tips

For extra flavor, try adding a splash of apple cider vinegar before serving. It brightens the flavors beautifully.

Storage and Reheating

This soup is an excellent candidate for meal preparation, and it's perfect for storing in the refrigerator. Once cooled, place the soup in an airtight container where it can last for up to a week. The flavors will deepen and develop even further as it sits. For longer storage, consider freezing portions in freezer-safe containers; the soup can be frozen for up to 3 months. Just remember to leave some space in the container for expansion as it freezes.

When ready to enjoy, thaw the soup in the refrigerator overnight or use the microwave for a quicker option. Reheat on the stovetop over medium heat, stirring occasionally until warmed through, adding a splash of vegetable broth or water if the soup has thickened. This will restore its creamy texture without compromising flavor.

Variations to Try

Feel free to customize this white bean soup with different herbs and spices to suit your taste preferences. For a spicier kick, add a pinch of red pepper flakes or a diced jalapeño at the beginning of cooking. Alternatively, swapping the thyme for rosemary or adding a teaspoon of smoked paprika can enhance the depth of flavor significantly, giving the soup a unique twist each time you make it.

If you're looking to switch things up, consider adding grains like quinoa or barley. These not only increase the heartiness of the soup but also provide an extra layer of texture. Just add them during the last 30-40 minutes of cooking to ensure they are cooked through but still maintain their integrity.

Questions About Recipes

→ Can I use canned beans instead of dry beans?

Yes, you can use canned beans. Just make sure to drain and rinse them, and reduce the cooking time to about 2 hours.

→ Is this soup gluten-free?

Yes, this soup is naturally gluten-free as it is made with beans and vegetables.

→ Can I freeze the soup?

Absolutely! This soup freezes well. Make sure to let it cool completely before transferring to freezer-safe containers.

→ What can I serve with this soup?

Crusty bread, a side salad, or even some cheesy quesadillas make great pairings with the soup.