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Slow Cooker Vegetable Bean Soup (Vegan)

October 10, 2018 by Emily 73 Comments

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Slow Cooker Vegetable Bean Soup - Sometimes the easiest recipes are the best! This vegetable bean soup is made in a slow cooker and has the perfect cozy blend of flavors. We love this so much! (Gluten Free & Vegan) // Crock Pot Vegetable Bean Soup // Slow Cooker Soup Recipe // Crock Pot Soup Recipe // Vegan Slow Cooker Recipe // Vegetarian Slow Cooker Recipe // Vegan Soup // Vegetarian Soup // Bean SoupSlow Cooker Vegetable Bean Soup - Sometimes the easiest recipes are the best! This vegetable bean soup is made in a slow cooker and has the perfect cozy blend of flavors. We love this so much! (Gluten Free & Vegan) // Crock Pot Vegetable Bean Soup // Slow Cooker Soup Recipe // Crock Pot Soup Recipe // Vegan Slow Cooker Recipe // Vegetarian Slow Cooker Recipe // Vegan Soup // Vegetarian Soup // Bean SoupSlow Cooker Vegetable Bean Soup - Sometimes the easiest recipes are the best! This vegetable bean soup is made in a slow cooker and has the perfect cozy blend of flavors. We love this so much! (Gluten Free & Vegan) // Crock Pot Vegetable Bean Soup // Slow Cooker Soup Recipe // Crock Pot Soup Recipe // Vegan Slow Cooker Recipe // Vegetarian Slow Cooker Recipe // Vegan Soup // Vegetarian Soup // Bean SoupSlow Cooker Vegetable Bean Soup - Sometimes the easiest recipes are the best! This vegetable bean soup is made in a slow cooker and has the perfect cozy blend of flavors. We love this so much! (Gluten Free & Vegan) // Crock Pot Vegetable Bean Soup // Slow Cooker Soup Recipe // Crock Pot Soup Recipe // Vegan Slow Cooker Recipe // Vegetarian Slow Cooker Recipe // Vegan Soup // Vegetarian Soup // Bean SoupSlow Cooker Vegetable Bean Soup - Sometimes the easiest recipes are the best! This vegetable bean soup is made in a slow cooker and has the perfect cozy blend of flavors. We love this so much! (Gluten Free & Vegan) // Crock Pot Vegetable Bean Soup // Slow Cooker Soup Recipe // Crock Pot Soup Recipe // Vegan Slow Cooker Recipe // Vegetarian Slow Cooker Recipe // Vegan Soup // Vegetarian Soup // Bean SoupSlow Cooker Vegetable Bean Soup - Sometimes the easiest recipes are the best! This vegetable bean soup is made in a slow cooker and has the perfect cozy blend of flavors. We love this so much! (Gluten Free & Vegan) // Crock Pot Vegetable Bean Soup // Slow Cooker Soup Recipe // Crock Pot Soup Recipe // Vegan Slow Cooker Recipe // Vegetarian Slow Cooker Recipe // Vegan Soup // Vegetarian Soup // Bean SoupSlow Cooker Vegetable Bean Soup - Sometimes the easiest recipes are the best! This vegetable bean soup is made in a slow cooker and has the perfect cozy blend of flavors. We love this so much! (Gluten Free & Vegan) // Crock Pot Vegetable Bean Soup // Slow Cooker Soup Recipe // Crock Pot Soup Recipe // Vegan Slow Cooker Recipe // Vegetarian Slow Cooker Recipe // Vegan Soup // Vegetarian Soup // Bean Soup

Slow Cooker Vegetable Bean Soup – Sometimes the easiest recipes are the best! This vegetable bean soup is made in a slow cooker and has the perfect cozy blend of flavors. We love this so much! (Gluten Free & Vegan)

Overhead view of Slow Cooker Vegetable Bean Soup

This post is written in partnership with Sprouts. All opinions are my own. 

It’s that time of year again. The time where I get swoon-y about fall and start quoting my favorite lines from You’ve Got Mail.

Don’t you love New York in the fall? It makes me want to buy school supplies. I’d send you a bouquet of newly sharpened pencils, if only I knew your name and address.

Something about the fall is magical to me. The arrival of sweater weather, the advent of the holidays, the crispness of the air, the bountiful produce, and soup season.

Of course, where I live, it’s mostly honorary and ceremonial connection to all but the arrival of the holidays, but that doesn’t mean I’m not true to my favorite season.

Which is why I’m eating this soup. Now. In 106 degree weather. And loving it.

Ingredients for Slow Cooker Vegetable Bean Soup - Bowl of Great Northern beans, bowl of onions, bowl of diced carrots, bowl of diced celery, Sprouts brand organic sage, and a teaspoon.Two Bowls of Crock Pot Vegetable Bean Soup

WHAT MAKES THIS SLOW COOKER VEGETABLE BEAN SOUP RECIPE AMAZING: 

It couldn’t be easier. The ingredient list is short, it’s a great use for those few carrots and stalks of celery you sometimes find yourself with after buying a bag to make something else. After soaking your beans, it’s basically a “chop and drop” recipe, where you just toss everything in the slow cooker, then set and forget it for a few hours. No extra fuss or attention needed!

It’s mega affordable. This is a SUPER budget-friendly recipe. It’s made from pantry staples, and makes use of dried beans which are a great way to extend your grocery budget. I find my dried beans at Sprouts–you can find them bagged or in the bulk bins, so you can buy just the amount you need or stock up when they’re on sale. Sprouts is my go-to grocery store for a lot of reasons (an awesome selection of gluten free/dairy free items, fantastic quality of and prices for produce, and their amazing sales, among other things). Stocking up on staples like quality vegetable broth, organic spices, and pantry items like dried beans means I’m always ready to pull together an easy, healthy meal without breaking the bank.

It’s a simple classic. This is the most basic version, but don’t be fooled by the short list of ingredients. You may be tempted to add all sorts of herbs and spices, or to throw in extra vegetables or meats. I highly recommend trying this recipe exactly as written the first time. Taste how delicious it is, and then let your imagination run wild, if you must.

It’s easy to dress up. That said, it’s always fun to play with a recipe, isn’t it? For vegan friends, you can add in some extra veggies (like bell peppers, or leeks), play with the spices (a little rosemary or thyme along with the sage is amazing). For non-vegan friends, try adding a little ham hock or a few slices of crisped bacon into the soup before your cook it (better yet, top it with a few slices of crisp bacon before serving).

I just think it’s amazing that something so simple can fill you up deep down in your happy place. And my happy place includes fall, and You’ve Got Mail, and soup.

Two bowls of Slow Cooker Vegetable Bean Soup with two spoons next to them.

TIPS & TRICKS FOR THE BEST SLOW COOKER VEGETABLE SOUP:

LET’S TALK SLOW COOKERS. If you’re on the hunt for an awesome slow cooker, we really like this one. It’s easy to use and has a clip for the lid. Lid clip = NO SPILLS! I use it ALL the time and can’t recommend it enough.

HOW TO SOAK BEANS (& WHY). Soaking beans beforehand makes them easier to digest, and shortens their cook time. I highly recommend taking the time to do this the night before for the best texture and fastest cook times. To soak properly, first pick through your beans to make sure there aren’t any bad ones or stray pieces of rock or sand that can sometimes make their way into dried beans. Then, rinse them in a colander for a minute or two. Transfer to a large bowl and cover with water. (The water should reach 2-3 inches above the level of the beans.) Refrigerate in the bowl for 4-12 hours or so (I leave mine overnight). Then, drain and rinse them, and they’re ready to use!

FORGOT TO SOAK YOUR BEANS? TRY THIS. If you forgot to soak your beans, you’ve got 2 choices: 1) just rinse them in a colander and plan on them taking about 7-8 hours to fully cook in the slow cooker. 2) Take a shortcut. For the shortcut method, put the beans in a large soup pot and cover with 2 inches of water (2 inches above the level of the beans). Bring to a boil, and boil for 2-3 minutes. Turn off the heat, cover the pot and let them soak for about an hour. Drain and rinse them in a colander, then proceed with the rest of the recipe.

TO SALT OR NOT TO SALT. There are a LOT of opinions (even among experts!) about whether you should or shouldn’t salt your beans during the soaking and cooking process. Many folks say to add 1 Tbsp of salt per pound of beans to your soaking water. Other folks say do NOT add salt at all until the beans are completely cooked. I haven’t found that this matters much for slow cooking (since they’ll have plenty of cook time either way), but I do recommend waiting to salt the soup until the end, since sometimes your broth will condense a bit during cooking.

Spoon in a bowl of Slow Cooker Vegetable Bean Soup

CRAVING MORE? TRY THESE OTHER COZY FAVES:

  • Butternut Squash Curry
  • Sun-Dried tomato White Bean Soup
  • Slow Cooker (or Instant Pot) Vegan Chipotle and Black Bean Chili
  • Vegetarian Tortilla Soup
  • Vegetarian Shepherd’s Pie

 

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Overhead view of Slow Cooker Vegetable Bean Soup

Slow Cooker Vegetable Bean Soup


★★★★★

4.5 from 17 reviews

  • Author: One Lovely Life, adapted from My Whole Food Life
  • Prep Time: 10 minutes (+ soaking time)
  • Cook Time: 6-8 hours
  • Total Time: about 6-8 hours
  • Yield: 6-8 servings 1x
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Description

Another favorite white bean would work well here too. The soaking step speeds up the cooking process, but if you forget, don’t fret. 


Ingredients

Scale
  • 1lb. dried Great Northern beans, soaked overnight if possible, drained & rinsed*
  • 3 carrots, diced (about 1 1/2 cups)
  • 2 stalks celery, diced (about 1 cup)
  • 1 onion, diced (about 1 1/2 cups)
  • 3 cloves garlic, minced
  • 1/2 tsp sage, such as Sprouts Organic dried sage
  • 4c vegetable broth
  • 2c water
  • salt and pepper to taste

Instructions

  1. Soak beans in water at least 4-12 hours, or overnight (see notes for a detailed explanation of how to do this.) Drain and rinse beans in a colander.
  2. Place soaked beans, carrots, celery, onion, garlic, and sage in the slow cooker.
  3. Cover with broth and water.
  4. Cover with lid and cook on HIGH for about 6-8 hours (the beans will be tender after 3-4 hours if you’ve soaked them beforehand, but the longer it cooks, the creamier the soup gets).
  5. Taste soup and add salt and pepper to taste.

Notes

How to Soak Beans (& Why) – Soaking beans beforehand makes them easier to digest, and shortens their cook time. I highly recommend taking the time to do this the night before for the best texture and fastest cook times. To soak properly, first pick through your beans to make sure there aren’t any bad ones or stray pieces of rock or sand that can sometimes make their way into dried beans. Then, rinse them in a colander for a minute or two. Transfer to a large bowl and cover with water. (The water should reach 2-3 inches above the level of the beans.) Refrigerate in the bowl for 4-12 hours or so (I leave mine overnight). Then, drain and rinse them, and they’re ready to use!

Forgot to Soak Your Beans? If you forgot to soak your beans, you’ve got 2 choices: 1) just rinse them in a colander and plan on them taking about 7-8 hours to fully cook in the slow cooker. 2) Take a shortcut. For the shortcut method, put the beans in a large soup pot and cover with 2 inches of water (2 inches above the level of the beans). Bring to a boil, and boil for 2-3 minutes. Turn off the heat, cover the pot and let them soak for about an hour. Drain and rinse them in a colander, then proceed with the rest of the recipe.

Dress it up (variations) – For vegan friends, you can add in some extra veggies (like bell peppers, or leeks), play with the herbs (a little rosemary or thyme along with the sage is amazing). For non-vegan friends, try adding a little ham hock or a few slices of crisped bacon into the soup before your cook it (better yet, top it with a few slices of crisp bacon or kielbasa before serving).

  • Category: Soup, Main Dish
  • Method: Slow Cooker, Crock Pot
  • Cuisine: American

Keywords: slow cooker soup, crock pot soup, slow cooker vegetable bean soup, crock pot vegetable bean soup, slow cooker vegetable soup, crock pot vegetable soup, vegan slow cooker recipes, vegan crock pot recipes, gluten free, vegan, vegan soup recipe

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Slow Cooker Vegetable Bean Soup from One Lovely Life

Slow Cooker Vegetable Bean Soup from One Lovely LifeOverhead view of Slow Cooker Vegetable Bean Soup

Filed Under: Dairy Free, Gluten Free, meatless main dishes, Slow Cooker, Soups, Stews & Chili, Vegan

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Comments

  1. Anna says

    January 1, 2017 at 4:23 pm

    I top with crumbled bacon because…bacon. Love this easy recipe.

    ★★★★★

    Reply
    • Emily says

      January 1, 2017 at 7:00 pm

      Oooh, I love this one with bacon. So good.

      Reply
  2. Lorrie D. says

    September 10, 2017 at 1:36 pm

    This was great, especially for a vegetarian dealing with acid reflux — no tomato in this recipe. Very tasty! I added spinach and cilantro.

    ★★★★★

    Reply
    • Emily says

      September 10, 2017 at 4:20 pm

      Lorrie D. – That sounds delicious! I’ll have to try that next time!

      Reply
  3. Ellen says

    October 12, 2018 at 7:44 am

    Do you have a favorite brand of vegetable broth? I haven’t bought any lately, but in the past, my experiences with vegetable broth were disappointing.

    Reply
    • Emily says

      October 12, 2018 at 9:25 am

      You might find this taste test helpful! I also like Sprouts vegetable broth base. It’s liquid and comes in pouches you combine with water. The ingredient list is pretty straightforward and the taste is great for a shortcut!

      Reply
      • Ellen says

        October 12, 2018 at 12:23 pm

        Thanks! I’ll read that, and the articles they link to as well.

        Reply
  4. Emilie says

    October 28, 2018 at 4:29 pm

    I made this today and really enjoyed it. Easy and very tasty for such a simple recipe. Will definitely make again, possibly with the other spices you mentioned, or spinach as mentioned in another comment. Surely is good on its own, though. Thanks!

    ★★★★★

    Reply
    • Emily says

      October 28, 2018 at 6:51 pm

      Yay! I’m SO glad you enjoyed it Emilie!

      Reply
  5. kristen campbell says

    October 30, 2018 at 4:12 pm

    this is delicious! i made it exactly as written, and then put a few cupfuls into my bullet for extra creaminess.
    definitely recommended!

    ★★★★

    Reply
    • Emily says

      October 30, 2018 at 7:00 pm

      Ooh–great tip! So glad you enjoyed it!

      Reply
      • kristen campbell says

        November 4, 2018 at 9:35 pm

        I made this again tonight and used the instant pot instead of the slow cooker and it was a little less creamy but equally delicious- thanks for my new go-to bean recipe! i soaked the beans for about 20 hours and 16 minutes on the IP for anyone who is interested- i live at 5500′ for elevation adjustment

        ★★★★★

        Reply
        • Emily says

          November 5, 2018 at 7:28 am

          Thanks so much for sharing Instant Pot directions! I’m sure lots of folks will appreciate that!

          Reply
  6. amy says

    November 9, 2018 at 9:31 am

    Can you share the nutritional information?

    Reply
    • Emily says

      November 9, 2018 at 9:40 am

      Amy – It should be in the recipe card now 🙂

      Reply
  7. Lauren Brady says

    December 1, 2018 at 3:34 pm

    Can I use canned beans instead of dry? I’m in a pinch and don’t have dry. Thanks!

    Reply
    • Emily says

      December 1, 2018 at 5:57 pm

      Lauren – You probably could, but you’d have to play with the amounts of liquid, and I don’t really know where to advise you to start. The dry beans absorb a LOT of the liquid. Maybe you could add all the other ingredients, then pour liquid enough to cover it by and inch or two and start from there. It’d probably only take half the time with canned beans, as well. You’d just need to cook till the veggies were tender. I hope that helps!

      Reply
      • Gisela Vargas says

        December 4, 2018 at 9:58 pm

        Awesome! I had the same question. Didn’t notice it called for dry beans. Will see how it turns out

        Reply
  8. Linda says

    December 6, 2018 at 3:33 am

    How many servings will this recipe make?

    Reply
    • Emily says

      December 6, 2018 at 5:19 am

      About 8 (1-cup) servings 🙂

      Reply
  9. Dana O'Donnell says

    December 16, 2018 at 2:35 pm

    I doubled the recipe and am afraid I may have added too much onion! Yikes! It’s got 5 hours to go! We’ll see! Hope it turns out. The recipe looks amazing!

    Reply
    • Emily says

      December 17, 2018 at 5:03 am

      My fingers are crossed for you!!! How did it turn out?

      Reply
  10. Nancy says

    December 18, 2018 at 9:47 am

    Could you make this with black eyed Peas? Looking for a vegan bean soup.

    Reply
    • Emily says

      December 18, 2018 at 11:50 am

      Nancy – This is a vegan bean soup 🙂 There are no animal products in it. That said, I haven’t cooked with black eyed peas, so I’m not totally sure how to advise you. I think it’d work with most kinds of white beans (cannellini, Great Northern, Navy, etc.)

      Reply
  11. Nicole says

    December 31, 2018 at 2:20 pm

    Can I make this on the stove or does it have to be in a slow cooker?

    Reply
    • Emily says

      January 1, 2019 at 5:14 am

      Nicole, I’m sure you could, but I haven’t tested it. You’ll likely need to simmer and stir it every so often for several hours until the beans are tender. 🙂

      Reply
  12. Heidi says

    January 1, 2019 at 4:39 pm

    Made this for our New Years Dinner today, was very good. I added some smoked paprika for flavoring. My Great Northern Beans did not get as soft as I like despite soaking overnight and cooking in crock pot on low for 9 hours. They were cooked, not crunchy but not soft. Any suggestions would be appreciated.

    ★★★★★

    Reply
    • Emily says

      January 2, 2019 at 5:14 am

      I bet the smoked paprika was delicious! I’m sorry to hear your beans didn’t soften!

      A few things can impact the beans, but the most likely culprit is old beans. Old dried beans have a harder time soaking and softening. (This article breaks down why). It can be hard to tell exactly how old your dried beans are, because some stores don’t have very quick turnover, but overly old dried beans start to lose some of their porousness, and can struggle to soften.

      One suggestion I’ve seen several times (but haven’t yet tried myself) is to add a bit of baking soda to the water. This might be helpful next time? This article walks you through how to do that. I hope that helps!!

      Reply
  13. Susan Cobb says

    January 2, 2019 at 11:29 am

    Thanks for your reply Emily. The smoked paprika did add a bit of that smoked taste that some might miss if used to making it with ham. I only put in 1/4 tsp just to try, it seemed enough for me. I had read about the stale beans, checked the bag of packaged organic Great Northern Beans, it did say expiration date June 2019 although that might not be a sure indication they were not stale. I will try beans from a different source next time. I also read about the baking soda too and will try that next time. Also read about boiling the beans some in addition to soaking. I will try various methods and see what works best to get them as soft as I prefer. It still was delicious, love the low calories and high fiber content.

    ★★★★★

    Reply
    • Emily says

      January 2, 2019 at 4:11 pm

      Thank you so much for circling back! I am so excited to hear what you learn!

      Reply
  14. christina says

    January 24, 2019 at 9:54 am

    This just did not work for me. I used a bag of dried beans that don’t expire for a year, and soaked them for over 12 hours overnight. I added them to the slow cooker and after 7 hours, they STILL were not cooked! I got frustrated (and was starving!) so I added the uncooked soup to my instant pot instead, and did it THREE TIMES on high pressure – once for 3 minutes, once for 5 minutes, and finally for 9 minutes because I was so frustrated. The beans were still a tad undercooked but I ended up using my immersion blender to make it more creamy.

    Aside from that, the flavors were okay – I topped my bowl with sound freshly ground herbs de provence for extra flavor.

    May try making this again with different beans and some additional spices, such as smoked paprika and maybe some nutmeg, which my mother tells me is GREAT for navy beans.

    ★★

    Reply
    • Emily says

      January 24, 2019 at 2:37 pm

      Christina – Oh dear! It sounds like it was a problem with the beans. If your pressure cooker couldn’t even soften them and you’d soaked them 12 hours, I can almost guarantee it was the beans. Dried beans aren’t *super* tightly regulated, so even if your package says they have a year before expiration, they may have been dried and packed several years ago.

      Reply
  15. Carol says

    February 1, 2019 at 9:44 am

    I would love to try this recipe.
    I need to print it out but how do you print it without the ads?

    Reply
    • Debbie Fahrenholtz says

      February 2, 2019 at 3:48 pm

      Don’t know if this will work for you, but I hit the print button and discovered it takes a second for the ads to appear on the print page. So I closed the print page, opened again, and immediately hit print before the ads appeared, and it worked – no ads on my printed copy. Not sure if it will work ever again, but worth a try!

      Reply
      • Emily says

        February 3, 2019 at 9:59 am

        Thanks for that suggestion– I’m trying to work with my developer and ad companies to resolve this issue! You could also copy and paste the recipe into a Word document as a workaround in the meantime.

        Reply
  16. Sabrina says

    February 8, 2019 at 1:18 am

    Can I use fresh sage instead of the dried sage seasoning? If so, about how much?

    Reply
    • Emily says

      February 8, 2019 at 5:14 am

      Absolutely! For fresh herbs, you typically use 3x the amount as dried. So instead of 1/2 tsp dried sage, you’d use 1/2 Tbsp fresh sage. 🙂

      Reply
  17. Aileen Shrrin Hanson says

    February 8, 2019 at 9:28 am

    Looking for a healthy and easy recipe on a cold day? This is it! We used a healthy dried bean mix from Natural Grocers and added extra veggies from our freezer. I played with the spices using sage, freshly crushed rosemary, smoked salt, sea salt, freshly ground pepper, and a bit of tomato paste. Topped it off with a few pieces of vegan cheese, and a slice of garlic bread. A complete meal!

    ★★★★★

    Reply
    • Emily says

      February 8, 2019 at 9:55 am

      YUM! That sounds absolutely delicious. Thank you for sharing!!!

      Reply
    • Drew says

      May 23, 2020 at 10:03 pm

      I really enjoyed the flavor (sage with thyme) but I was really looking forward to a thicker soup like in the photos. I even blended some to add thickness, but ended up using too much of the beans. Any suggestions? I used 1 lb of the cannellini beans, but that shouldn’t change anything.

      ★★★★

      Reply
      • Emily says

        May 26, 2020 at 3:48 pm

        Drew – I’m sorry it wasn’t quite as thick as you would have liked. I do think it could have been the different beans. Cannellini beans are larger, which might have contributed to the different texture. (Smaller beans mash, break down, and thicken more easily than larger beans do.) Cannellini beans are also more firm than Great Northern beans, which have a tendency to break down faster than cannellini beans. In the future, you can try cooking the soup a little longer—different slow cookers often cook at different temperatures, so yours might need longer than mine does. Longer cook time helps break down the beans a bit more, which can thicken the soup. I hope that helps!

        Reply
  18. Alicia says

    March 7, 2019 at 11:22 pm

    If adding potatoes, how and when would you add them?

    Reply
    • Emily says

      March 8, 2019 at 5:44 am

      Alicia – I haven’t added potatoes to this recipe before, so I’m not sure how to advise you. I’m sorry!

      Reply
  19. Loreto says

    March 21, 2019 at 1:42 pm

    Omg! I made this and is sooo good. I added 1/3 cup of whole wheat quinoa and a bit more of vegetable broth with a splash of lemon juice. Just what my preggo body needs. Thank you for the recipe.

    ★★★★★

    Reply
    • Emily says

      March 22, 2019 at 5:21 am

      Yum!

      Reply
  20. Janet says

    April 1, 2019 at 8:20 am

    If buying beans already packaged from local grocer how can you make sure they you have beans that will soften if you soak them?

    Reply
    • Emily says

      April 1, 2019 at 8:44 am

      It can be tough to tell (and I’ve bought some bad bags myself–SO FRUSTRATING!), but the best suggestion I’ve heard is to buy from a store with regular turnover. Health minded stores, co-ops, and farmer’s markets sometimes tend to have faster turnover for dried beans. (That said, I’ve had good luck buying beans at Target and Kroger without a problem other times). Thrive Market is another great resource (online).

      Reply
      • Janet says

        April 10, 2019 at 12:43 pm

        I just put this all together. Still in crockpot since 9:00 eastern time . soaked beans. Used sage and paprika. It is still missing something. I also added half stick butter for more flavor. I am taking to feed teacher for lunch at local school tomorrow. Any suggestions?

        Reply
        • Emily says

          April 11, 2019 at 5:12 am

          Janet – Rosemary is really nice! A good pinch of black pepper, and you can also try adding 1 tsp of cider vinegar (sounds strange, but the acid brightens up the soup and it won’t taste vinegary.)

          Reply
  21. Amanda says

    April 10, 2019 at 8:46 am

    Great recipe! I didn’t have time to soak beans so used dry lentils instead since they cook faster. Also I used homemade vegetable broth that I make a big batch of once a year and freeze, if anyone is interested in the broth recipe I can add it!

    ★★★★★

    Reply
    • Emily says

      April 10, 2019 at 8:50 am

      Oh man, I’d LOVE that broth recipe! Thank you for sharing!

      Reply
  22. Anje Vogt says

    June 1, 2019 at 1:56 pm

    This made far more food than was expecting. Filled entire slow cooker. Also – no one mentioned taking the casing off the bean before cooking. Left it on and was dissappointed. Also, I soaked the bean for 15 hrs and still had to cook for 8 just to get them soft. Needs some kind of spice, too. Kind of bland. Decent but nweds a lot of work.

    ★★★

    Reply
    • Emily says

      June 2, 2019 at 5:20 am

      Anje – I have never taken the casing off my beans before cooking in any recipe. It sounds like your dried beans may have been an old batch. After soaking 15hrs, if you’ve cooked them for 8 hrs and they’re still not soft, it’s a bad batch of beans.

      I’m sorry it wasn’t what you were looking for this time!

      Reply
  23. Justine says

    June 9, 2019 at 7:43 pm

    Hi. Instead of Sage powder if I use Sage leaves, how many of them would you recommend?

    Reply
    • Emily says

      June 10, 2019 at 10:56 am

      Justine – Fresh or dried sage leaves? I haven’t used either in this recipe, but my best guess is if you’re using dried, I’d only put 2-3 and pull them out after cooking. If using fresh, you could probably use more like 4-5 (depending on how large they are). If your sage is really small, you may want to add a bit more. If you’ve got fresh sage, you can always add additional leaves after cooking if you find the flavor isn’t as strong as you’d like 🙂

      Reply
  24. Linda says

    November 15, 2019 at 1:19 pm

    Can you use this with canned navy beans? (19 fl ozs)? I would think so … concerned about navy beans become mush… And also, can I use chicken broth for more flavour?

    Reply
    • Emily says

      November 16, 2019 at 1:17 pm

      Linda – I worry that the canned beans would turn to mush as they cook… but you can definitely use chicken broth if you like!

      Reply
  25. Emily says

    December 9, 2019 at 10:39 am

    I made this recipe exactly as written. I like that it is easy to prep, cheap, healthy, and vegetarian but still has protein. It’s a good starting point, but it needs more seasoning. I had to add a LOT of salt and pepper as well as some seasoning salt at the end of cooking. We ate it with grilled cheese (tasty), but now eating some leftovers in my lunch with some crackers and it doesn’t have enough flavor to be a stand-alone recipe. Next time I would probably add more garlic, maybe some mixed Italian seasoning on top of the sage, or something like that.

    ★★★★

    Reply
    • Emily says

      December 9, 2019 at 12:05 pm

      Emily – Sounds like you have a great plan for next time!

      Reply
  26. Jennifer Christiansen says

    December 16, 2019 at 9:37 am

    I added a splash of almond milk and a zucchini. I did top with Parmesan cheese at serving. So good, especially the second and third day. Next time I would add a bag of baby spinach in the final 30 minutes.

    ★★★★★

    Reply
    • Emily says

      December 16, 2019 at 10:41 am

      Spinach is my favorite mix-in! I bet you’ll love it! 🙂

      Reply
  27. LJ says

    February 9, 2020 at 10:18 am

    I just made this and used both Great Northern White Beans and Lima Beans and it turned out amazing! I’m also serving each bowl topped with sour cream and sliced avocado. This such a healthy and delicious soup!

    ★★★★★

    Reply
    • Emily says

      February 9, 2020 at 4:10 pm

      Oh yum! That sounds tasty! (Thank you so much for leaving a review–I’m so glad you liked it!)

      Reply
  28. Cyn says

    February 24, 2020 at 1:55 pm

    Can I use canned Great Northern Beans?

    Reply
    • Emily says

      February 26, 2020 at 5:28 am

      Cyn – If you use canned beans, you’ll want to WAY cut back on the cook time, or it’ll just turn to mush. I haven’t made it with canned beans before, but a few others have and just reduced the cook time. 🙂

      Reply
  29. Larisa says

    February 24, 2020 at 2:10 pm

    Can I use black beans instead?

    Reply
    • Emily says

      February 26, 2020 at 5:29 am

      Larisa – I’m not sure the flavors would pair quite as well. But I do have a great black bean soup recipe if you’re looking for one!

      Reply
  30. Shiloh says

    March 27, 2020 at 10:45 pm

    Will this recipe allow me to freeze the leftovers?

    Reply
    • Emily says

      March 28, 2020 at 4:32 pm

      I have frozen the leftovers with good results! Sometimes thawed bean soup causes the beans to split a bit, but it’s really only cosmetic. The taste and texture reheat well for me!

      Reply
  31. Jennifer says

    August 31, 2020 at 6:26 pm

    I stumbled upon this recipe last fall year through a google search and made it repeatedly throughout fall/winter, served it to dinner guests and brought it to pot lucks to rave reviews, made it in bulk and froze for meal prep etc. etc. Now that the cool weather is once again returning here in Maine, I had to find this recipe again. I personally like to add chicken to it but even without it this recipe is absolute perfection and has become cool weather a staple in my household, thank you!

    ★★★★★

    Reply
    • Emily says

      September 1, 2020 at 9:36 am

      That makes me so happy! How wonderful! Love your chicken suggestion. I’ll need to try that sometime!

      Reply
  32. Lily says

    January 10, 2021 at 12:55 am

    Love your recipes. Can I use Goya Soup Mix 16 Beans instead with chicken broth? Would I soak the beans overnight? And would the cook time be the same? Can I also add some ground turkey to this recipe? If so when can I add the ground turkey? Thank you for your time. Have a beautiful day.

    Reply
    • Emily says

      January 11, 2021 at 5:10 am

      Thank you Lily! I haven’t made this soup with 16 bean mix before, but I know that it contains kidney beans. Kidney beans aren’t recommended for slow cooking as they contain a toxin called PHA (learn more about it here) that often isn’t killed during slow cooking. (A slow cooker doesn’t reach high enough temperature to neutralize that toxin.) Slow cooking kidney beans can lead to nausea/vomiting/abdominal pain if that toxin isn’t destroyed. I wouldn’t recommend using that bean blend in your slow cooker.

      As for adding meat to the recipe, You can brown and drain the turkey, then add it to the slow cooker along with the other ingredients right at the beginning! 🙂

      Reply

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Emily Dixon from One Lovely Life in a red dress in her kitchen. Hi! I'm Emily. Welcome to One Lovely Life, where you'll find fresh, flexible family recipes + inspiration for living your best life. I'm so glad you're here!

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