The Vintage Slow Cooker Soup I’m Making on Repeat All Winter

When I’m craving comfort in a bowl for dinner, I throw this creamy white bean soup together in the Crockpot.

Bean soup might sound boring and send the kids running, but this one is special. The hearty, cozy, wholesome dish is a meal that everyone in my family asks for all winter—and it’s incredibly simple to make.

No ham bone or dried beans are required—instead, I like to use canned cannellini beans and chicken broth, fresh garlic, yellow onion, carrots and celery—and really go big with the rosemary, sage, and pepper. Occasionally, I add bay leaves and parsley. The crockpot does all the work and you get credit for creating a warming, home-cooked meal that fills the house with delicious smells.

Why I Love This Soup Recipe

• Simple Flavors, Lots of Depth: Low and slow simmering in the slow cooker means the garlic, onion, and herbs have time to really flavor the beans, making for a rich, fulfilling bowl of soup.
• Fantastic Creamy or Brothy: A quick hit with the immersion blender and the soup goes from see-through to smooth. Prefer your soup more slurpable? Skip the blending and keep it clear, steamy and brothy. It’s delicious either way.
• Yummy Leftovers: This is one of those soups that’s even better the next day. The layers of flavor come together overnight and spring to life with a quick microwave or stovetop reheat.
• It Freezes Well: Allow any leftovers (if there are any) to cool before placing them in an airtight Tupperware container and storing it in the freezer. Reheat the frozen soup in a pot on the stove.

Make It Your Own

• Add Protein: My grandmother would tell you a ham hock is the base of any bean soup. A few slices of cooked and chopped bacon or a little ground pork sausage would work as well to add a salty, smoky layer to this soup. Add a Parmesan rind to the soup while it cooks for a thicker consistency and a nuttier base.
• Change Up the Beans: Beans are cheap and easy to keep on-hand (rinse canned beans first to remove the starchy, salty liquid). Any white bean works for this recipe. Throw in mild great northern beans, nutty cannellini beans, or smaller, firmer navy beans. Love chickpeas? They’ll work, too.
• Use Fresh or Dried Herbs: I like to use fresh rosemary, dried sage, and bay leaves from a tin. Dried herbs will do, as will the fresh herb mix labeled Poultry Blend that you find at most grocery stores.
• Veggie Hack: Running short on veggie-chopping time? Grab a frozen bag of mirepoix—French for the classic mix of diced onions, carrots, and celery. You can also replace the celery in this recipe with fennel or leeks and swap in bell peppers, kale, or potatoes.

Crockpot White Bean Soup Recipe

• Prep Time: 15 mins
• Cook Time: 4 hours (on HIGH) / 6 hours (on LOW)
• Servings: 6

Ingredients

• 1 medium yellow onion, chopped
• 2 cloves fresh garlic, minced
• 2 medium stalks celery, chopped
• 1 cup chopped carrots
• 2 teaspoons fresh rosemary, chopped
• 2 (15-ounce) cans of white beans, rinsed (great northern, navy, or cannellini)
• 4 cups vegetable or chicken broth
• ½ teaspoon smoked paprika
• 2 bay leaves (remove from pot before eating soup)
• 1 teaspoon dried thyme
• 1 teaspoon dried sage
• Salt and black pepper
• Grated Parmesan cheese, chopped fresh flat-leaf parsley, crushed red pepper flakes, optional

Instructions

1. Gather all ingredients. Drain and carefully rinse beans.
2. Place all ingredients in crockpot and cook on low for six hours or high for four hours.
3. Right before serving, blend half of the soup in a food processor or countertop blender just until slightly smooth. Alternatively, use an immersion blender directly in the crockpot and blend until you reach desired consistency, 1 to 2 minutes.
4. Serve with a side salad or crusty bread and a dish of olive oil for dipping.