Slow Cooker White Bean soup

This Slow Cooker White Bean Soup is filling, flavorful, and loaded with vegetables!

Course Soup

Cuisine American, Vegetarian

Keyword crockpot white bean and potato soup, slow cooker white bean soup

Prep Time 15

Cook Time 4

Total Time 4 15

Servings cups

Calories 227kcal

Author Jenn Laughlin - Peas and Crayons

Ingredients

2 medium russet potatoes
1 medium yellow onion
2-3 carrots
2 celery ribs
2 TBSP butter
3-4 cloves garlic
2 tsp Italian seasoning blend (Mrs. Dash is my favorite)
½ tsp salt
¼ tsp black pepper
4-5 cups vegetable broth or chicken broth
2 cans white beans (cannellini or great northern)
¼-½ cup freshly grated parmesan cheese for topping (optional but delicious!)

OPTIONAL EXTRAS

rosemary
parsley
thyme

Instructions

Peel potatoes, onion, carrots, and garlic cloves. Remove 2 ribs from a stalk of celery. Dice veggies and mince garlic, keeping the garlic separate. For faster cooking potatoes I used a ½ inch dice. Carrots can be sliced into thin rounds or diced.
Drain and rinse beans then measure out remaining ingredients for speedy soup assembly.
In a small heat-safe bowl, combine 2 TBSP butter with minced garlic, Italian seasoning, salt, and pepper. Microwave for 30-60 seconds until butter has melted and the spices are fragrant. (This trick adds a little flavor boost!)
Add 4 cups of broth to your slow cooker along with beans, veggies, and seasoned garlic mixture. Essentially add everything but the parmesan cheese.
Cook on low for 6-8 hours *OR* on high for 3-4 hours, until the potatoes are tender and cooked through.
Use an immersion blender (my fav soup tool!) to blend about ⅓ of the soup for a deliciously creamy base. For a regular blender/processor, ladle a portion of the soup into your blender, puree until smooth, then return to the pot.
Taste and add any additional herbs/spices your heart desires. If desired, an additional cup of broth can be added for a brothier soup. If adding more than a cup increase seasoning to compensate.
Portion soup into bowls and top with fresh herbs and optional parmesan cheese. Enjoy!
Leftover soup is AMAZING and can be stored in airtight container(s) in the fridge for easy heat-and-eat meals throughout the week. This soup may also be frozen for up to one month.

Notes

For a vegan and dairy-free bean and potato soup, use all olive oil in place of the butter and choose vegetable broth for your base. The parmesan can be skipped in favor of fresh herbs.

Recipe yields 8 cups or 4 meal-sized bowls of soup.

Nutrition Facts below are estimated per cup of soup using an online recipe nutrition calculator. Adjust as needed and enjoy!

Nutrition