This Slow Cooker Vegetable Bean Soup recipe is proof that sometimes the simplest recipes are the best. This vegetarian soup is made in a crock pot from simple, nourishing ingredients that taste delicious!
When the new school year and fall roll around, I often find myself reaching for my slow cooker. It’s a great way to cut down on kitchen work on a busy night, and it can be lovely to basically walk in to a dinner that’s done for you this time of year!
Finding delicious, easy vegetarian slow cooker recipes isn’t always easy, but this Slow Cooker Vegetable Bean soup recipe has been one of my favorites for almost 8 years (!!!). It’s easy to make, always delivers on flavor, and relies on pantry staples and inexpensive ingredients.
This slow cooker soup is made with dried white beans, a trio of colorful fresh vegetables, and layers of delicious flavor. It’s a GREAT budget-friendly dinner that you can set and forget as you head out for a day of work, school, or fun. (It’s especially cozy on cold winter days!)
Best of all, the magic of this easy recipe is that it starts with just a few simple ingredients…
Simple Ingredients To Start
This crock pot vegetable bean soup is all about simplicity! Let’s take a look at the ingredient list:
- Dried Great Northern Beans. You’ll start with DRIED Great Northern beans. These tender, creamy white beans have a lovely creamy texture when cooked and a neutral flavor that works well with all sorts of spices and seasonings. If you can’t find Great Northern beans, navy beans can be another good choice!
- Carrots + Celery + Onion. This trio of fresh veggies (known as mirepoix) is the flavor base of all kinds of soups, stews, and braises. And for good reason! There’s a delicious aromatic base, plus some subtle sweetness that really infuses our vegetable bean soup with flavor.
- Garlic. Plenty of garlic helps really add some big flavor to the beans. Lately, I’ve been using frozen minced garlic to save myself some chopping. It doesn’t have any added ingredients (just minced garlic!), and it’s easy to keep on hand when I need it.
- Fresh Rosemary. For more depth of flavor, some fresh rosemary can’t be beat!
- Dried Sage. Rubbed sage adds a warmth and earthy flavor to this vegetarian bean soup. It’s lovely here!
- A Bay Leaf. Dried bay leaves are another little flavor booster. Tuck in a leaf or two as it cooks for extra flavor!
- Vegetable Broth + Water. A good-quality veggie broth will make a BIG difference in flavor. I love Imagine Organic’s vegetable broth. Then, you’ll also need some additional water to help the beans cook. (Not vegetarian? Try chicken stock or bone broth instead!)
- Salt & Pepper. Then, you’ll need plenty of salt and pepper to finish. If you feel like the soup is missing something, it’s likely under-salted!
- Optional: Fresh Lemon Juice or Cider Vinegar. Adding a tiny touch of acidity at the end elevates the flavors in this hearty soup!
Variations & More Mix-Ins To Try
Consider this crock pot vegetable bean soup recipe a “home base” recipe. This classic recipe is the simplest version and a great starting place for all kinds of delicious variations. When you’re craving a change of pace, here are some of my favorite things to add:
- Ham or Bacon. OBVIOUSLY turning this simple recipe into Ham and Bean Soup means the soup would no longer be vegetarian or vegan. But, it can be a great way to add more flavor when you’re craving variety, if it fits your dietary needs. Those smoky flavors add a savory richness that’s gorgeous with the vegetables and beans.
- Smoked Paprika. Adding a little smoked paprika can mimic those smoky flavors without adding any meat. Feel free to start small, and add more, to taste.
- Parmesan Cheese. Have a leftover parmesan rind? It can add a delicious subtle layer of flavor to this soup!
- Mix In Some Leafy Greens! I love to add a handful or two of chopped fresh spinach or kale during the last few minutes of cooking for a little pop of color.
- More Veggies. Add some sun-dried tomatoes packed in olive oil (it channels some of the flavor of this Sun-Dried Tomato Bean Soup!), or go for a camp-y stew vibe by mixing in a diced green bell pepper or diced sweet potatoes with the other veggies.
How To Make Slow Cooker Vegetable Bean Soup, Step By Step
As always, you can find the full recipe with ingredient amounts, detailed instructions, and tips in the recipe card below.
- Soak The Beans In Advance. Sort through beans discarding any shriveled beans. Rinse the beans in a colander, then add to a large bowl. Cover the beans water (the water level should be 2-3 inches above the top of the beans). Refrigerate and soak overnight when possible, or at least 4-6 hours, for best results. When you’re ready to make the soup, drain the beans in a colander and rinse before adding to the slow cooker.
- Combine. Add soaked beans, carrots, onion, celery, garlic, rosemary, sage, and black pepper to the crock of your slow cooker. Cover with vegetable broth and water and stir to combine. Tuck a bay leaf or two into the soup, then cover with the lid.
- Cook on HIGH 4-5 hours for brothy soup and 6-8 hours for thicker, more stew-like soup. (You can also gently mash some of the beans for a thicker soup!)
- Finish & Serve. Remove the bay leaves from the soup and discard. Season with salt. Taste and add additional herbs, salt, or pepper, to taste. If desired, stir in lemon juice or vinegar and garnish with fresh herbs before serving.
- Store leftover soup in an airtight container in the refrigerator 3-4 days. Or, you can freeze the soup up to 3 months. (Thaw in the fridge before using and keep in mind that the veggies and beans will soften upon thawing.)
Forgot To Soak Your Beans? Try This!
If you forgot to soak your beans, you’ve got 2 choices:
- Cook Longer. Rinse the beans in a colander and plan on them taking about 8-10 hours to fully cook in the slow cooker.
- Quick Soak The Beans. The other option is to 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.
Make It A Meal! Here’s What To Serve On The Side
Now that you know how to make this slow cooker bean soup, let’s talk about SIDE DISHES! You can go in lots of different directions, but some of our favorite side dishes for bean soup are:
- A Simple Green Salad. This is a good soup to pair with a salad! Side salad, like our favorite House Salad, a quick Caesar salad, or an Arugula Salad can be delicious next to this bean soup.
- Gluten-Free Croutons. Not exactly a side dish, but some crispy, crunchy gluten-free croutons can be a great textural contrast to the bean soup.
- Gluten-Free Focaccia. Herby, fluffy focaccia can be delicious for sopping up the soup!
- Gluten-Free Cornbread. I love a classic fluffy Gluten-Free Cornbread, but our Maple Cornbread can be another delicious option!
- Bread, Rolls, or Toast. Don’t have time to get fancy? Just set out some crusty bread, rolls, or toast. Our gluten-free garlic bread can be another tasty choice!
- Fresh Fruit. Go for what’s in season! Red or green grapes and sliced apples are great in the fall and winter.
FAQ + Tips And Tricks For The Best Slow Cooker White Bean Soup
Choose Your Favorite Texture. If you prefer a more brothy soup, you’ll likely only want to cook the soup for 4-5 hours on HIGH. If you want a thicker, more stew-like creamy white bean soup, we recommend a longer cook time–7-8 hours on HIGH. The longer the beans cook, the more they’ll break down, which will thicken the soup.
Can I Use Another Kind Of Bean Instead? We love and recommend Great Northern beans for this homemade soup as our first choice, but other kinds of white beans, like Navy Beans, Butter Beans, or Cannellini Beans can be a great substitute. We do not recommend black beans, red kidney beans, pinto beans, or other darker beans for this recipe.
Can I Make This With Canned Beans Instead? This delicious soup recipe is specifically formulated for dry beans, since it includes enough liquid to cook the dried beans. If you use canned white beans, you’d need to reduce the amount of liquid. (I haven’t done this myself, but you can take cues from this soup recipe that uses canned beans.)
Why Didn’t My Beans Get Soft In The Slow Cooker?
There are a few things to keep in mind as you’re problem solving:
- Did You Soak The Beans? If you skipped this step all together, your beans will take MUCH longer to cook. If you did a short soak, they can also take longer to cook.
- How Old Are The Beans? Very old dried beans will sometimes no longer get soft, since they’ve dehydrated so much over time. This can be tricky to asses, since not all dried beans are labeled well. I recommend buying from a seller or grocery store with quick turnover for the best chance at getting “fresher” dried beans. We love Camellia brand beans! (Not sponsored!)
- Did You Add Salt Too Early? There are conflicting opinions on this, but some sources say that salting dry beans before they’re cooked can make it harder for them to soften and cook through. That’s why we recommend low-sodium broth and salting the beans at the end.
Did You Make This Recipe?
Tell me all about it! Leave a star rating below when you try our Slow Cooker Vegetable Bean Soup recipe. I can’t wait to hear how it goes!
Slow Cooker Vegetable Bean Soup
Ingredients
- 1 pound dried Great Northern beans, soaked overnight if possible, drained & rinsed*
- 1 1/2 cups sliced carrots (about 3 carrots)
- 1 1/2 cups diced yellow onion 1 small onion
- 1 cup diced celery about 2 stalks
- 3 cloves garlic minced
- 1/2 Tablespoon fresh rosemary minced
- 1/2 teaspoon dried rubbed sage
- 1/2 teaspoon black pepper
- 4 cups vegetable broth
- 2 cups water
- 1-2 bay leaves
- 1/2 teaspoon kosher salt
- Optional: 1-2 teaspoons fresh lemon juice or apple cider vinegar
- Optional garnish: fresh parsley more rosemary, or a drizzle of extra virgin olive oil.
Instructions
- Soak The Beans In Advance. Sort through beans discarding any shriveled beans. Rinse the beans in a colander, then add to a large bowl. Cover the beans water (the water level should be 2-3 inches above the top of the beans). Refrigerate and soak overnight when possible, or at least 4-6 hours, for best results. When you’re ready to make the soup, drain the beans in a colander and rinse before adding to the slow cooker.
- Combine. Add soaked beans, carrots, onion, celery, garlic, rosemary, sage, and black pepper to the crock of your slow cooker. Cover with vegetable broth and water and stir to combine. Tuck a bay leaf or two into the soup, then cover with the lid.
- Cook on HIGH 4-5 hours for brothy soup and 6-8 hours for thicker, more stew-like soup. (You can also gently mash some of the beans for a thicker soup!)
- Finish & Serve. Remove the bay leaves from the soup and discard. Season with salt. Taste and add additional herbs, salt, or pepper, to taste. If desired, stir in lemon juice or vinegar and garnish with fresh herbs before serving.
- Store leftover soup in an airtight container in the refrigerator 3-4 days. Or, you can freeze the soup up to 3 months. (Thaw in the fridge before using and keep in mind that the veggies and beans will soften upon thawing.)
Notes
- Choose Your Favorite Texture. If you prefer a more brothy soup, you’ll likely only want to cook the soup for 4-5 hours on HIGH. If you want a thicker, more stew-like soup, we recommend a longer cook time–7-8 hours on HIGH. The longer the beans cook, the more they’ll break down, which will thicken the soup.
- Beans. We love and recommend Great Northern beans for this soup as our first choice, but other kinds of white beans, like Navy Beans or Cannellini Beans can be a great substitute. We do not recommend black beans, red kidney beans, or other darker beans for this recipe.
- 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 8-10 hours to fully cook in the slow cooker. 2) Take a shortcut. For the quick soak method: place 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.
- Try Adding Ham! Have some leftover holiday ham or leftover ham bone? Try adding it to this soup for even more flavor!
Video
Nutrition
Nutrition facts are an estimate only and will vary based on brands and amounts used.
Originally shared October 2018. Fully updated Aug 2024.
Will this recipe allow me to freeze the leftovers?
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!
Can I use black beans instead?
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!
Can I use canned Great Northern Beans?
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. 🙂
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!
Oh yum! That sounds tasty! (Thank you so much for leaving a review–I’m so glad you liked it!)
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.
Spinach is my favorite mix-in! I bet you’ll love it! 🙂
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.
Emily – Sounds like you have a great plan for next time!
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?
Linda – I worry that the canned beans would turn to mush as they cook… but you can definitely use chicken broth if you like!
Hi. Instead of Sage powder if I use Sage leaves, how many of them would you recommend?
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 🙂
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.
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!
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!
Oh man, I’d LOVE that broth recipe! Thank you for sharing!