There’s nothing quite like coming home to the comforting smell of slow cooker white bean soup simmering away. It’s my go-to recipe when life gets busy but I still want something hearty and wholesome on the table. What I love most is how simple it is, just toss everything in the pot in the morning, and by dinnertime you’ve got this rich, flavorful soup that somehow tastes like you spent all day stirring it. My grandma first taught me the magic of slow cooker meals during my chaotic college years, and this white bean soup quickly became my survival food. Now it’s what I make when I need to feed a crowd or just want leftovers for the week. The best part? It gets even better as it sits!
Why You’ll Love This Slow Cooker White Bean Soup
Trust me, this isn’t just another bean soup recipe, it’s the kind of meal that’ll have everyone asking for seconds! Here’s why it’s become my absolute favorite:
- Set-it-and-forget-it easy: Dump everything in the slow cooker in the morning and come home to dinner ready
- Deep, rich flavor: The turkey bacon and herbs create this incredible savory taste that develops all day
- Super versatile: Perfect as-is or customize with your favorite veggies and spices
- Meal prep hero: Makes a big batch that tastes even better the next day
- Comfort in a bowl: That creamy bean texture with just the right amount of hearty veggies? Pure bliss!
7-Ingredient Slow Cooker White Bean Soup That Delights Everyone
A hearty and flavorful slow cooker white bean soup that everyone will love. This easy recipe requires minimal prep and delivers delicious results.
- Prep Time: 15 mins
- Cook Time: 8 hours
- Total Time: 8 hours 15 mins
- Yield: 6 servings 1x
- Category: Soup
- Method: Slow Cooker
- Cuisine: American
- Diet: Low Fat
Ingredients
- 1 lb dried white beans, rinsed and drained
- 6 cups vegetable broth
- 1 cup diced carrots
- 1 cup diced celery
- 1 medium onion, diced
- 4 cloves garlic, minced
- 4 oz turkey bacon, chopped
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 bay leaf
- Salt and pepper to taste
Instructions
- Rinse the white beans and add them to the slow cooker.
- Add vegetable broth, carrots, celery, onion, garlic, and turkey bacon.
- Season with thyme, rosemary, bay leaf, salt, and pepper.
- Cover and cook on low for 8 hours or high for 4 hours.
- Remove the bay leaf before serving.
- Adjust seasoning if needed and serve warm.
Notes
- Soak beans overnight for faster cooking.
- Store leftovers in the fridge for up to 3 days.
- Freeze for up to 2 months.
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 3g
- Sodium: 500mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 15g
- Cholesterol: 10mg
Ingredients for Slow Cooker White Bean Soup
Gathering these simple ingredients is half the battle won! Here’s what you’ll need to make my favorite cozy soup (measurements matter, I learned that the hard way when I accidentally doubled the garlic once, wowza!):
- 1 lb dried white beans (rinsed and drained, no pebbles please!)
- 6 cups vegetable broth (homemade if you’ve got it, but store-bought works great too)
- 1 cup diced carrots (I like them in ½-inch pieces, not too big, not too small)
- 1 cup diced celery (include those leafy tops for extra flavor!)
- 1 medium onion, diced (yellow onions are my go-to for sweetness)
- 4 cloves garlic, minced (fresh is best, that jarred stuff just doesn’t compare)
- 4 oz turkey bacon, chopped (gives that smoky depth without the grease)
- 1 tsp dried thyme (rub it between your fingers first to wake up the oils)
- 1 tsp dried rosemary (crush it a bit, those needles can be stubborn)
- 1 bay leaf (don’t forget to fish it out later!)
- Salt and pepper to taste (I always add more at the end)
See? Nothing fancy, just good, honest ingredients that work magic together in the slow cooker! What I love most is how simple it is to get a great meal on the table.
How to Make Slow Cooker White Bean Soup
Okay, let’s get cooking! This is where the magic happens, turning those simple ingredients into something truly special. I’ve made this soup dozens of times, and these steps never fail me. Just follow along, and soon you’ll have that incredible aroma filling your kitchen!
Step 1: Prep the Beans and Vegetables
First things first, give those white beans a good rinse in a colander. I like to spread them out on a baking sheet to check for any tiny stones (found one once, yikes!). For the veggies, aim for uniform ½-inch dice, trust me, it makes all the difference in getting perfect bites. The garlic needs mincing, and don’t be shy with it! As for the turkey bacon, I chop it into little lardons, about ¼-inch pieces that’ll crisp up nicely as they cook.
Step 2: Combine Ingredients in Slow Cooker
Now the fun part, dump everything into your slow cooker! I layer it this way: beans first, then veggies and turkey bacon scattered evenly over the top. Pour in that glorious vegetable broth, it should just cover everything. Sprinkle the thyme and rosemary over the surface (rub them between your fingers first to release their oils!), tuck in the bay leaf, and give it all a gentle stir. Don’t worry about mixing perfectly, the slow cooking will distribute everything beautifully.
Step 3: Cook and Serve
Pop the lid on and set your slow cooker to low for 8 hours (or high for 4 if you’re in a hurry). Resist the urge to peek! When time’s up, remove that bay leaf (I’ve forgotten it before, not a disaster, but not pleasant to bite into either). Give the soup a good stir, the beans should be creamy-soft and the veggies tender. Taste and adjust salt and pepper, I always add a pinch more at this stage. Ladle into bowls while steaming hot, and watch how quickly it disappears! For more easy slow cooker ideas, check out Family Tastes.
Tips for Perfect Slow Cooker White Bean Soup
After making this soup more times than I can count, I’ve picked up some tricks that take it from good to “wow!” every single time:
- Soak those beans: If you’ve got time, soaking overnight cuts cooking time and makes the beans extra creamy (but no worries if you forget, they’ll still be delicious!)
- Salt at the end: I learned the hard way that adding salt too early can make beans tough. Season to taste after cooking instead.
- Low and slow wins: The 8-hour low setting gives the best texture, the beans practically melt in your mouth!
- Turkey bacon hack: For extra flavor, quickly sauté the turkey bacon before adding, those crispy edges are everything.
- Herb refresh: Stir in a handful of fresh parsley or thyme right before serving for a bright flavor pop.
Follow these simple tips, and you’ll have soup that tastes like it came from a fancy bistro, not your slow cooker!
Variations for Slow Cooker White Bean Soup
One of my favorite things about this soup is how easily you can make it your own! Here are some delicious twists I’ve tried over the years (and loved):
- Greens galore: Stir in a couple handfuls of chopped kale or spinach during the last 30 minutes of cooking, it adds such a nice pop of color and nutrients!
- Smoky vibes: A teaspoon of smoked paprika along with the other spices gives the soup this incredible depth that reminds me of campfires.
- Tomato tang: Add a can of diced tomatoes (undrained) for a slightly brighter, more Italian-inspired version.
- Herb switch-up: Swap the thyme and rosemary for Italian seasoning when I’m craving something different.
- Creamy dreamy: For extra richness, stir in a splash of coconut milk or cream at the end (my husband’s favorite variation!).
The possibilities are endless, that’s the beauty of this recipe! If you are looking for other simple recipes, check out my guide on 5 ingredient granola bars no bake.
Serving Suggestions for Slow Cooker White Bean Soup
Oh, how I love serving this soup! My absolute must-have is a big hunk of crusty bread, perfect for soaking up every last drop of that delicious broth. Sometimes I’ll whip up a simple green salad on the side for freshness. Right before serving, I always sprinkle chopped parsley over the top, that pop of green makes it look fancy and adds such a nice fresh flavor. A little grated Parmesan never hurts either (okay, I usually go heavy with the cheese, no shame!). Trust me, this soup turns any ordinary dinner into something special. For a sweet treat after dinner, you might enjoy my recipe for mini vanilla chocolate swirl cups recipe.
Storing and Reheating Slow Cooker White Bean Soup
Here’s the best part, this soup actually gets better as it sits! I always make extra because it stores like a dream. Let it cool completely (I leave it uncovered for about an hour), then transfer to airtight containers. It’ll keep beautifully in the fridge for 3 days, just give it a good stir when you reheat. For longer storage, freeze in portion-sized containers for up to 2 months. When reheating, I add a splash of broth or water since the beans tend to thicken things up. Microwave works fine, but I prefer reheating on the stovetop over medium-low heat, stir occasionally until piping hot all the way through. Pro tip: Label your freezer containers with the date, future you will be so grateful! If you need a quick side dish, try my cranberry rice pilaf recipe easy side dish.
Nutritional Information for Slow Cooker White Bean Soup
Here’s the scoop on what’s in each comforting bowl (remember, nutrition varies based on ingredients/brands, these are just estimates): One serving packs about 250 calories, 15g protein, and a whopping 10g fiber to keep you full. It’s low in fat (just 5g per serving) but big on flavor! The beans and veggies deliver loads of nutrients while keeping sodium reasonable at around 500mg per serving when using low-sodium broth.
Frequently Asked Questions
I’ve gotten so many questions about this soup over the years, here are the ones that come up most often (and my tried-and-true answers!):
Can I use canned white beans instead of dried?
Absolutely! Swap the dried beans for 3 cans (15 oz each) of drained and rinsed white beans. Reduce cooking time to 3-4 hours on low since the beans are already cooked. The texture will be slightly different, but still delicious!
How can I thicken the soup if it’s too thin?
My favorite trick is to mash some beans against the side of the pot with a spoon, instant creamy thickness! For extra body, blend about a cup of the soup and stir it back in.
Can I make this vegetarian?
Of course! Just skip the turkey bacon and use an extra teaspoon of smoked paprika for that deep flavor. I’ve done this for vegetarian friends and they raved about it!
Why didn’t my beans get soft?
Old beans can stay stubbornly hard. Next time, try soaking overnight or adding a pinch of baking soda to the cooking water. And always check expiration dates on dried beans!
Can I freeze this soup?
You bet! It freezes beautifully for up to 2 months. Just leave a little space in the container for expansion. Thaw overnight in the fridge before reheating gently on the stove. For another great freezer meal, look into 5 ingredient tater tot casserole.