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Crockpot White Bean Soup

This Crockpot White Bean Soup is a cozy, hearty dish that slowly simmers dried or canned white beans with vegetables, herbs, and aromatics, resulting in a creamy, comforting soup. The long cooking process softens the beans to release their natural richness, creating a bright and satisfying final texture. It’s a versatile, seasonally adaptable dish that fills your kitchen with inviting aromas and can be customized with herbs or smoky accents.
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Prep Time 15 minutes
Cook Time 8 minutes
Total Time 8 minutes
Servings: 6
Course: Main Course
Cuisine: Comfort Food
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup dried white beans soaked overnight and rinsed
  • 4 cups vegetable broth low-sodium preferred
  • 1 onion chopped
  • 3 cloves garlic minced
  • 2 carrots carrots diced
  • 2 stalks celery diced
  • 2 sprigs thyme fresh
  • 1 bay leaf bay leaf
  • 2 tablespoons olive oil
  • to taste salt and pepper adjust at the end
  • 1 teaspoon smoked paprika smoked paprika optional for smoky flavor

Equipment

  • Crockpot/Slow cooker
  • Skillet
  • Knife
  • Cutting Board
  • Measuring spoons and cups
  • Ladle

Method
 

  1. Begin by soaking the dried white beans overnight in a large bowl of cold water. Drain and rinse them thoroughly before using to remove any dirt and excess starch.
  2. Chop the onion into small, even pieces, and mince the garlic cloves. Dice the carrots and celery for even cooking and a pleasing texture.
  3. In a skillet, warm the olive oil over medium heat until it shimmers and begins to gently smoke. Add the chopped onion and minced garlic, sautéing until fragrant and translucent, about 3-5 minutes. Then, toss in the diced carrots and celery, cooking until they start to soften, another 5 minutes.
  4. Transfer the sautéed vegetables into the slow cooker. Add the drained beans, vegetable broth, fresh thyme sprigs, bay leaf, smoked paprika (if using), and a pinch of salt and pepper. Stir everything together gently.
  5. Set the slow cooker to low and cook for about 8 hours. During the first few hours, the beans will soften and begin to break down, creating a creamy, hearty texture. Check occasionally, adding more broth if the soup thickens too much.
  6. Halfway through cooking, taste the soup and adjust the seasoning with additional salt, pepper, or smoked paprika if desired. Remove the thyme sprigs and bay leaf to prevent bitterness.
  7. Once the beans are tender and the soup has thickened to a creamy consistency, turn off the slow cooker. For a smoother texture, mash some of the beans directly in the pot with the back of a spoon or a potato masher.
  8. Let the soup rest for about 10 minutes. Then, give it a gentle stir, taste once more, and adjust seasoning if needed. Drizzle with a little extra olive oil for richness, if desired.
  9. Scoop the warm, creamy soup into bowls, garnish with fresh herbs if you like, and serve with crusty bread or your favorite accompaniments. Enjoy the comforting flavors and cozy aroma!

Notes

You can substitute canned beans for dried, just rinse well. For extra flavor, add a splash of lemon juice or vinegar before serving to brighten the soup. Customize with seasonal herbs or a dash of hot sauce for a personal touch.