Crockpot White Bean Soup

Hearty and wholesome, this white bean soup is packed with protein and aromatic herbs. It is a nourishing, plant-forward meal that feels substantial and satisfying on a chilly evening.

• Prep time: 17 minutes
• Cook time: 249 minutes
• Total time: 266 minutes
• Servings: 6
• Difficulty: Easy
• Cuisine: American

Ingredients

• 1 pound dried great northern beans
• 6 cups vegetable broth
• 1 large onion diced
• 3 stalks celery chopped
• 3 carrots diced
• 3 cloves garlic minced
• 1 teaspoon dried rosemary
• 1 teaspoon dried thyme
• 2 bay leaves
• 1/4 cup chopped kale

Instructions

1. Rinse the dried beans thoroughly and remove any debris.
2. Place beans, broth, onion, celery, carrots, garlic, and herbs in the slow cooker.
3. Cover and cook on high for 6 to 7 hours until beans are tender.
4. Remove bay leaves.
5. Stir in the fresh kale and let it wilt for 5 minutes.
6. Season with salt and pepper to taste before serving.

Tips

• Sort through the beans before rinsing to ensure no small stones are present.
• Soaking the beans overnight can reduce cooking time by an hour.
• Add a Parmesan rind to the broth for an extra layer of savory depth.

Frequently Asked Questions

Do I need to soak the beans?

For this recipe, dried beans can be cooked directly, though soaking helps with digestion.

Can I add meat to this?

Yes, diced ham or smoked sausage are excellent additions.

How do I store this?

Keep in an airtight container in the fridge for up to 5 days.