Make these healthy Vegan Crockpot Recipes while you’re not even in the kitchen! Dump them in the morning and delicious meals will be waiting for you hours later to gobble them right up. Hustle-free, healthy eating for the win.
Slow Cooker White Bean Soup
Let’s all raise a glass and toast to the humble white bean! It’s cheap, delicious and nutritious — they’re a slow-cooked soup’s secret weapon. Whoever discovered beans gets a big fat medal of appreciation from yours truly. They’re just incredible. Incredible and cheap. And so is this Slow Cooker White Bean Soup. This soup is thick, warm, comforting, and flavorful.
WHAT KIND OF WHITE BEANS SHOULD I USE?
I suggest using navy beans first, because they are creamy and break down easily when cooked, which will give you this nice thick texture in the finished soup. If navy beans are not available, my second choice would be great northern beans. DO NOT use cannellini beans, which are part of the kidney bean family, and require a heavy boil to break down a natural substance called Phytohaemagglutinin, which is a gastrointestinal toxin. The slow cooker does not get the soup hot enough for long enough to break down the toxins in those beans.
- 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)
- 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.
DO NOT use cannellini beans, which are part of the kidney bean family, and require a heavy boil to break down a natural substance called Phytohaemagglutinin, which is a gastrointestinal toxin. The slow cooker does not get the soup hot enough for long enough to break down the toxins in those beans.