Best 3 Easy Slow Cooker White Bean Soup Recipe Budget Bytes Recipes

Indulge in a symphony of flavors with our easy slow-cooker white bean soup, a comforting and budget-friendly culinary delight. This hearty soup is packed with tender white beans, savory vegetables, and a rich broth infused with garlic, onion, and herbs. As the slow cooker works its magic, your kitchen fills with an enticing aroma, promising a satisfying meal ahead.

Alongside the classic white bean soup recipe, we offer a delightful variation featuring roasted red peppers. This vibrant soup boasts a smoky sweetness that perfectly complements the creamy beans and savory broth. For those seeking a touch of heat, our spicy white bean soup is sure to tantalize your taste buds. With the addition of jalapeño peppers, chili powder, and cumin, this soup packs a flavorful punch that will warm you from the inside out.

If you're looking for a comforting and versatile soup, our slow-cooker white bean soup has you covered. Enjoy it as a standalone meal, pair it with a crusty bread or salad, or transform it into a hearty stew by adding your favorite protein, such as chicken, sausage, or bacon. With its delicious taste and budget-friendly ingredients, this soup is a winner for both your palate and your pocketbook.

Let's cook with our recipes!

EASY ROSEMARY GARLIC WHITE BEAN SOUP

Easy Rosemary Garlic White Bean Soup image

This incredibly easy Rosemary Garlic White Bean Soup takes only eight simple ingredients to deliver a bowl full of rich, bold flavor.

Provided by Beth - Budget Bytes

Categories Dinner Lunch Main Course Soup

Time 30m

Number Of Ingredients 8

Ingredients

2 Tbsp olive oil ($0.32)
4 cloves garlic ($0.32)
3 15oz. cans cannellini beans ($1.47)
2 cups vegetable (or chicken) broth ($0.26)
1/2 tsp dried rosemary ($0.05)
1/4 tsp dried thyme ($0.02)
1 pinch crushed red pepper ($0.02)
freshly cracked black pepper to taste ($0.03)

Steps:

Before you begin, pour one of the cans of cannellini beans (with its liquid) into a blender and purée until smooth. Drain the other two cans of beans.
Mince the garlic and add it to a soup pot with the olive oil. Sauté the garlic over medium for about one minute, or just until the garlic is very fragrant.
Add the puréed cannellini beans, the other two cans of drained beans, broth, rosemary, thyme, crushed red pepper, and some freshly cracked pepper. Stir to combine.
Place a lid on the pot, turn the heat up to medium-high, and bring the soup to a boil. Once boiling, turn the heat down to medium low, remove the lid, and allow it to simmer for 15 minutes, stirring occasionally.
Smash the beans slightly to thicken the soup even more. Taste the soup and add salt if needed (I did not add any, this will depend on the salt content of your broth). Serve hot, with crusty bread for dipping!

Nutrition Facts : ServingSize 1.25 Cups, Calories 380.03 kcal, Carbohydrate 61.91 g, Protein 14.28 g, Fat 8.2 g, Fiber 17.05 g, Sodium 1417.45 mg

SLOW-COOKER WHITE-BEAN SOUP

Slow-Cooker White-Bean Soup image

There's butternut squash, leeks, and spinach as well as white beans in this hearty, rich, and flavorful vegetarian soup. It's a recipe that proves the slow cooker is as well suited to vegetable recipes as to big pieces of meat.

Provided by Martha Stewart

Categories Food & Cooking Soups, Stews & Stocks Soup Recipes

Time 6h25m

Yield Serves 6 to 8

Number Of Ingredients 11

Ingredients

1 pound dried Great Northern beans, rinsed
2 tablespoons extra-virgin olive oil, plus more for drizzling
3 leeks, white and light-green parts only, halved lengthwise, cut crosswise into 1/2-inch pieces, and well washed (4 cups)
5 cloves garlic, thinly sliced
1/2 teaspoon red-pepper flakes, plus more for serving
1 butternut squash, peeled, seeded, and cut into 1-inch pieces
3 sprigs sage
1 Parmesan rind, plus finely shredded Parmesan for serving
4 teaspoons fresh lemon juice
1 bunch spinach, trimmed and washed
Kosher salt and freshly ground pepper

Steps:

Place beans in a bowl; cover with 2 inches of water. Refrigerate, covered, overnight; drain and rinse. Cover with water in a saucepan. Bring to a boil; cook 10 minutes. Remove from heat; drain and rinse.
Place beans, oil, leeks, garlic, pepper flakes, squash, sage, and rind in a 5-to-6-quart slow cooker. Add 8 cups water. Cover and cook on low 6 hours. Remove and discard sage and rind; stir in lemon juice and spinach. Season with salt and pepper. Serve, drizzled with oil and topped with shredded cheese and pepper flakes.

SLOW COOKER WHITE BEAN SOUP

Slow Cooker White Bean Soup image

This Slow Cooker White Bean Soup practically makes itself! Just throw everything into the pot and press go for a thick, flavorful, and filling vegan soup.

Provided by Beth - Budget Bytes

Time 8h15m

Number Of Ingredients 13

Ingredients

2 Tbsp olive oil ($0.32)
4 cloves garlic ($0.32)
1 yellow onion ($0.11)
4 carrots (about 1/2 lb.) ($0.30)
4 ribs celery ($0.46)
1 lb. dry navy beans* ($1.25)
1 bay leaf ($0.30)
1 tsp dried rosemary ($0.10)
1/2 tsp dried thyme ($0.05)
1/2 tsp smoked paprika ($0.05)
Freshly cracked black pepper (15-20 cranks of a pepper mill) ($0.05)
6 cups water ($0.00)
2 tsp salt, or to taste ($0.05)

Steps:

Mince the garlic, dice the onion, slice the celery, and peel and slice the carrots. Add the olive oil, garlic, onion, celery, and carrots to a large (5qt or larger) slow cooker.
Give the beans a quick rinse in a colander and then add them to the slow cooker, along with the bay leaf, rosemary, thyme, paprika, and some freshly cracked pepper.
Add six cups of water to the slow cooker and stir to combine the ingredients. Place the lid on the slow cooker and cook on low for 8-9 hours or on high for 4-5 hours.
After 8 hours on low or 4 hours on high, stir the soup and begin to mash the beans against the side of the slow cooker to thicken the soup. Once the soup is thickened to your liking, start adding salt to taste. Begin with 1/2 tsp and add more until the soup tastes flavorful to you. I used about 2 tsp total.
Serve the soup hot with crackers or crusty bread for dipping.

Nutrition Facts : ServingSize 1.5 cups, Calories 327.93 kcal, Carbohydrate 52.73 g, Protein 16.97 g, Fat 5.82 g, Sodium 683.53 mg, Fiber 20.82 g

Tips and Conclusion

Cooking a hearty and flavorful white bean soup in a slow cooker is a breeze with this recipe from Budget Bytes. Here are a few tips and a conclusion to help you make the most of this delicious and budget-friendly meal:

Tips:

Soaking the Beans: While it's not mandatory, pre-soaking the dried beans for at least 4 hours or overnight is recommended. This helps reduce cooking time and makes the beans more digestible.
Using Canned Beans: If you're short on time, feel free to use 3 cans (15 ounces each) of cooked white beans, drained and rinsed. This is a great way to save time without compromising the flavor.
Vegetable Broth: For a richer flavor, consider using homemade vegetable broth instead of water. The added depth of flavor will elevate your soup.
Seasoning: Don't be afraid to adjust the seasonings to your liking. If you prefer a spicier soup, add a pinch of cayenne pepper or red pepper flakes. You can also add a bay leaf or two for a more aromatic experience.
Serving Suggestions: This soup is delicious on its own, but serving it with crusty bread, a side salad, or a dollop of sour cream takes it to the next level. For a complete meal, pair the soup with a simple sandwich or grilled cheese.

Conclusion:

In conclusion, this slow cooker white bean soup is a fantastic choice for a cozy and satisfying meal without breaking the bank. With its simple ingredients, minimal prep, and hands-off cooking, this recipe is perfect for busy weeknights or lazy weekends. The combination of creamy beans, tender vegetables, and rich broth creates a comforting and flavorful bowl of soup that's sure to warm your soul. So next time you're in need of a hearty and budget-friendly meal, give this slow cooker white bean soup a try – you won't be disappointed!