My Vegetarian White Bean Soup simmers all day in the Crock Pot. The result is a simple, healthy and delicious meal for any day of the week.
Hi friends! Happy Tuesday!
I know it is officially spring and all and soups are on the way out, but I have a case to keep the slow cooker out a bit longer. My Crock Pot Vegetarian White Bean Soup may be hot, but it is packed with spring carrots and topped with pretty spring green onions.
So really, this is the perfect dish for transitioning seasons.
It’s WARM and SPRING-Y!
I use the Crock Pot year-round for dishes like this. My Crock Pot Vegetarian White Bean Soup is so easy and focuses on only a few simple ingredients. I think that is why it is perfect for all seasons.
All you do to make this soup is open some canned white beans and all soup basics like onion, celery and carrots to the mix. I add some dried spices to the pot to make the flavors more interesting. Feel free to add your favorites though.
The secret is to let it cook all day to let the flavors blend. The finished product is so tasty!
After a day of working, it’s so nice to come home to this dinner already cooked. I serve my Vegetarian Crock Pot White Bean Soup with a light green salad and a whole grain dinner roll for a hearty and complete meal.
Enjoy!
- 3 15.5 oz cans white beans rinsed and drained
- 1 cup chopped celery about 2 stalks
- 1 cup chopped yellow or sweet onion about 1/2 onion
- 1 cup carrot rounds 1-2 carrots
- 1-2 teaspoons minced garlic
- 32 oz low sodium high quality vegetable stock
- 1/2 teaspoon dried thyme
- 1/2 teaspoon crushed dried rosemary
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 bay leaf
- 1/4 - 1/2 teaspoon salt to taste***
- 1/2-1 teaspoon pepper to taste
- garnish: parmesan cheese and sliced green onions
Put all ingredients in a crock pot and turn to low. Cook for 8-10 hours or until all ingredients are soft and well combined. You can also cook for 4-6 hours on high. The carrots will take the longest to cook. Once they are soft the soup is done.
- Remove the bay leaf before serving.
- Garnish with green onions and parmesan.
Most of my Crock Pot recipes fill the entire pot, but this one only makes about half a Crock Pot. If you want to fill a big Crock Pot you can double this.
*** Start with less salt and add more depending on the type of broth you use and how salty it is.
If you are sensitive to sodium or salt, pay attention to the sodium content on the broth you are buying a start with adding only half the salt and add to taste.
Like this? Pin it to your favorite pinterest board!
Also try my 10 Cozy & Vegetarian Crock Pot Soups
Your turn!
Do you use your Crock Pot year round?
Have you ever tried this recipe in an instant pot and if so what is the cook time?
Hi Dana! I don’t have an Instant Pot yet, so I haven’t. BUT I’d assume it would be the same amount of time as another vegetable soup without meat. Enjoy!
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Hi! Do you have any tips on using dried beans instead of a can? Thanks!
Oh my goodness! Made your soup for dinner tonight and everyone loved it. Even my one year old. That’s a major win!!
[…] This is the recipe I used. […]
hi I made this today! It looks delicious however my broth is very runny -thin. Your broth looks much thicker… Did I do something wrong? Yours looks creamy as well… Mine looks like the broth out of the box
Hi Tiffanie,
Nope– it is more of a broth based soup! If you’d like a creamy version, try mixing in some greek yogurt!
Hope you like it anyway.
Julie
[…] Crock Pot White Bean Soup […]
Hi, what kind of veggie stock did you use? MIne was dark brOwn so the soup color was not t appealing
I think when I tested this I used Pacific Organic
I tried your soup last night and it was a hit. I used some a dill dip packet for a little more seasoning, added parsnips, added kale at the end….delicious. Thank you for sharing!
yay! I’m so glad you enjoyed it.
Made this over the weekend and it was quite salty for my taste. I would recommend at least halving the salt. Also be cogniscent of the broth you are using and how much salt that may contain.
Thank you for the feedback. I’ll make a note in the recipe to adjust if you are sensitive to sodium/ salt. I hope you will try it again with less salt.
Am I meant to cook this on low or high?
Hi Betsy! 8-10 on low. You could also do 4-6 on high. Happy cooking!
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Oh you are joining us 🙂 Sounds lovely! I love getting the white bean soup at Ruby Tuesday, and homemade would be EVEN BETTER!
You know I love and adore crockpot recipes! This soup looks delicious, and since it still insists on being cold here, this’ll be perfect to whip up! :]
This looks delicious and while I am over soups with the winter I think this is the one I’m going to make next week or when we get our next cold blast as it doesn’t look like we are really into spring yet here. It looks so pretty and springy with the light and bright colors!
I love soups (or anything, really) that can be prepared in a slow cooker. This sounds yummy!
This looks amazing! Love your crock pot recipes!
Who says you can’t enjoy soup during the warmer months? Just turn on the AC (which should already be on anyways) and pretend it’s cooler outside 🙂
I do use the crock pot year round 🙂 making BBQ pulled meat in it isn’t bad! This soup looks delicious, by the way. Loving the bright colors.
This looks so good! My crockpot is definitely a year round fixture in our kitchen! I always say that it’s magic–pretty much everything I throw in turns out amazing!
I totally agree! I bet you make some yummy stuff in yours!
Looks so yummy!! Thanks for sharing! <3 – http://www.domesticgeekgirl.com
Thanks Gingi!
Thanks for the recipe! Crock pot soups are great. All the flavors have time to come together so well.
Thanks Tiff! I hope you enjoy it.
Three cheers for the crock pot! And for this recipe!
Woo-hoo! Thanks Nicole!
This looks delicious! I need to do more with white beans. This looks like a yummy way to do it! 🙂
It is! So good and perfect for this season and beyond.
I received a Crock Pot for Christmas last year since I’m the only person in the world who didn’t have one 🙂 So far I’ve made chili and baked beans in it. I need to expand my repertoire!
Oh yes! I make everything in it! My family expects it!
Mmmm….it’s still cold here so soup is definitely still on the menu!
It feels less heavy than some Crock Pot soups though! I hope you have a chance to give it a try.
This looks delicious Julie! We’re transitioning into autumn here now so soups are back on the menu. I’m going to pin this recipe because I know I will come looking for it again when it gets cooler!
Thanks for the pin! I really appreciate it.
I’m not a fan of beans, but my hubby would LOVE this!
My hubby did as well!
Looks delicious and would be perfect for dinner tonight…it is seriously only 9 degrees here right now and I need something to warm me up!
That sounds miserable! I am so sorry!!!!! 🙁 Sounds like a great crock pot night though!
This reminds me of so many soups, and I love the spring twist! I’d probably sub out the beans (thanks, digestion), but maybe I’d make an exception 😀
🙂 I totally understand! It’s a yummy one!
yum! I usually do black beans or kidney beans this looks like a great alternative. Yum thanks for sharing! Pinned 🙂
I normally do kidney and black too. The white are a nice change of pace- especially for spring! Feels lighter… even if it is just a color thing.
Looks good. We eat other things that are served hot, or at least warm, so why not something you can put on and let the appliance do the work while you enjoy your day? Seems great to me.
That is exactly what I think! Crock pot year-round for me!
Love this soup Julie…and that it cooks in the crock pot. Pure comfort food! 🙂
Thanks Robin! I totally agree. Thanks for stopping by today.
Looks good Julie.
Thanks
Thanks Blane!