Slow Cooker White Bean Soup (Printable Version)
Cozy white bean soup slow-cooked with carrots, spinach, and herbs for a light, satisfying meal.
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# Ingredients:
→ Soup Ingredients
01 -
4 cans of white navy beans (16 oz each), drained and rinsed
02 -
½ cup diced yellow onion
03 -
2 medium carrots, peeled and diced
04 -
1 teaspoon herb and garlic seasoning
05 -
1 teaspoon salt
06 -
½ teaspoon dried thyme
07 -
4 cups chicken broth or vegetable broth (for vegetarian)
08 -
2 cups fresh baby spinach
# Steps:
01 -
Drain and rinse the navy beans.
02 -
Add all ingredients except fresh baby spinach to the slow cooker.
03 -
Cover and cook on high for 3-4 hours or on low for 6-8 hours until the vegetables are tender.
04 -
Remove about ¼ of the soup to a blender, blend until smooth, and return to the slow cooker. Alternatively, use an immersion blender for a few seconds to thicken the soup slightly.
05 -
Stir in the fresh baby spinach and let it heat through for 10 minutes before serving.
# Notes:
01 -
Store leftover soup in the fridge for up to 3 days or freeze individual portions for up to 3 months. Reheat on the stove.
02 -
Use any variety of white beans, such as Great Northern, cannellini, or butter beans.
03 -
Consider adding extra chopped vegetables or diced cooked meat for variation.