It’s slow cooker soup season, and here’s a family favorite that’s full of flavor and effortless to make.
This vegan slow cooker white bean and vegetable soup is simple to prepare and cooks hands-off all day. If you’re craving a comforting bean soup, this one delivers.
I love slow cooker soups because they let you eat plenty of vegetables while freeing your evenings from cooking. Most of these ingredients are likely already in your pantry—just add everything to the crockpot and dinner almost makes itself.
This white bean vegetable soup uses basic pantry staples: dried cannellini beans (or navy or great northern), vegetable broth or water with bouillon, carrots, sweet potato, and a can of diced tomatoes to form the base. Season with bay leaves, marjoram, basil, and rosemary, then finish with salt and pepper to taste.
What you need to make crock pot white bean soup
Essential ingredients:
- 1 1/2 cups dry white beans (cannellini, navy, or great northern)
- 8 cups vegetable broth or water with bouillon
- 1 1/2 cups diced carrots (about 3 medium)
- 1 cup diced sweet potato (about 1 small or half a large)
- 1 14.5 oz can diced tomatoes
- Bay leaves, marjoram, basil, and rosemary (fresh or dried)
- Salt and pepper to taste
These simple components make a nourishing, flavorful soup with little effort.
Can I use broth in place of water?
Yes. Use vegetable broth, vegan stock, or plain water with bouillon cubes for extra flavor. A homemade vegetable bouillon or frozen bouillon cubes are convenient and concentrate flavor without using much storage space. Vegan chicken-style broths are also fine—they’re essentially vegetable stock with yeast extract or nutritional yeast added.
One of the great things about this recipe is how easy it is to toss ingredients into the slow cooker in the morning and come home to a ready-made, hearty dinner.
How to make slow cooker white bean vegetable soup
This recipe is written for a 4 to 5-quart slow cooker. If yours is larger, you can double or triple the recipe.
Place the dried beans and all ingredients except salt and pepper into the slow cooker. Cook on low for 7 to 9 hours. Before serving, season with salt and pepper to taste.
What variations can I make?
Use this recipe as a flexible base—swap in what you have on hand. A few ideas:
- Omit tomatoes if needed and add nutritional yeast to replace their umami.
- Replace sweet potato with diced winter squash such as butternut, acorn, or delicata.
- If you’re out of marjoram, use Italian seasoning or oregano, or leave it out entirely.
- Replace bay leaves with 2 teaspoons dried thyme if necessary.
- Stir in a few handfuls of minced leafy greens (spinach, kale, collards) near the end for color and nutrients.
- Add a squeeze of lemon or a splash of balsamic vinegar to brighten the soup before serving.
- For a heartier version, brown vegan Italian sausage slices and add them at the start, or place them in bowls and ladle hot soup over them.
Leave them out and add nutritional yeast for additional savory depth.
Swap in a diced winter squash like acorn, delicata, or butternut.
Use Italian seasoning or oregano, or omit the herb entirely.
Substitute 2 teaspoons dried thyme.
Greens like spinach or kale add color and nutrition. A squeeze of lemon or a swirl of balsamic finishes the bowls nicely. You can also add vegan sausage or try different beans or veggies for variety.
How do I make this thicker?
To thicken the soup, mash some of the beans and vegetables with a potato masher, or pulse a portion of the soup with an immersion blender—only blend part of it so you retain some texture.
How do I store white bean soup?
Store leftovers in an airtight container in the refrigerator for up to five days.
Can I freeze this soup?
Yes. Freeze portions in single-serving containers so you can thaw one when you need a quick meal or a lunch to take to work. It makes an excellent freezer meal.
What white beans should I use?
Cannellini, navy, and great northern beans all work well and are easy to find. If you enjoy heirloom varieties, you can mix and match—this recipe is forgiving and adapts to different bean types.
Can I substitute canned cannellini beans for dried?
Yes. If you use canned beans, reduce the broth or water by about half because cooked beans won’t absorb as much liquid during cooking. Any canned beans on hand will work.
Do I need to soak dry beans?
Soaking depends on the recipe. For this slow cooker recipe you do not need to pre-soak the beans—just add them dry to the cooker.
More slow cooker recipes to try
- Slow Cooker Mole with Potatoes and Beans
- Slow Cooker Cabbage Steaks
- Vegan Slow Cooker Veggie Loaf
- Slow Cooker Black-eyed Peas
- Pumpkin Lasagna
- Whole Wheat Spelt Potato Rolls
- Slow Cooker Pumpkin Coconut Caramel Sauce
- Maple Pumpkin Spice Latte
Vegan Crockpot White Bean Soup with Vegetables
Kathy Hester
Pin Recipe
Equipment
-
4 quart slow cooker
Ingredients
- 1 1/2 cup dry cannellini beans or other white bean like navy or great northern
- 8 cups vegetable broth or water with 2 veggie bouillon cubes
- 1 1/2 cup diced carrots about 3 medium carrots
- 1 cup diced sweet potato about 1 small or 1/2 a large
- 1 14.5 oz can diced tomatoes
- 2 bay leaves
- 1 teaspoon marjoram
- 1 teaspoon basil
- 1/2 teaspoon ground rosemary or 2 inch sprigs fresh
- salt and pepper to taste
Instructions
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This recipe uses a 4 to 5 quart slow cooker.
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Add all the ingredients except for the salt and pepper to your slow cooker.
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Cook on low 7 to 9 hours.
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Before serving add salt and pepper to taste.
Nutrition
Carbohydrates: 39 g
Protein: 13 g
Fat: 1 g
Sodium: 959 mg
Fiber: 10 g
Sugar: 4 g
Tried this recipe?Let us know how it was!