Super Easy White Bean Veggie Soup (Slow Cooker)

Slow Cooker White Bean Veggie Soup from HealthySLowCooking.com

Since I’ve been hiding away working on my oatmeal book, I thought I better put up a new recipe to let you know I haven’t abandoned you.

Just to update you on my new book, Oat-rageous, the first edits are done and it is being copyedited as you read this and Kate Lewis is taking the photos for it. I can hardly wait until I can tell you more about it.

The soup I have for you today is simple and you probably have the ingredients for it in your pantry right now. I used dry beans in my version of the soup but you could just as easily use a can of pre-cooked beans that you drain and rinse. It was perfect during the snow storms that hit us last week, but I love soup anytime.

I made the oat bread in the photos from the Girl versus Dough recipe. It’s my new favorite bread recipe and turns out just right every time. I use agave nectar in place of the honey and olive oil instead of the butter, so it’s easily veganized. What’s your favor thing to eat with soups? Your go-to bread recipe?

Slow Cooker White Bean Veggie Soup from HealthySlowCooking.com

Super Easy Slow Cooker White Bean Veggie Soup

gluten-free, soy-free, oil-free

  • 1 ½ 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 ½ cup diced carrots (about 3 medium carrots)
  • 1 cup diced sweet potato (about 1 small or ½ a large)
  • 1 (14.5 oz/411 g) can diced tomatoes
  • 2 bay leaves
  • 1 teaspoon marjoram
  • 1 teaspoon basil
  • ½ teaspoon ground rosemary (or 2 inch sprigs fresh)
  • salt and pepper, to taste

This recipe uses a 4 to 5 quart slow cooker. Add all the ingredients except for the salt and pepper to your slow cooker. Cook on low 7 to 9 hours. Before serving add salt and pepper to taste.

Makes about 6 servings

Prep Time: 15 minutes

Cooking Time: 7 to 9 hours

Slow Cooker White Bean Veggie Soup from HealthySlowCooking.com

Comments

  1. This soup looks so yummy & comforting! Also, where did you find the adorable owl bowl and plate? I <3 owls!! :)

    • Kathy Hester says:

      Thank you! I got it either at Home Goods or TJ Maxx. They are owned by the same people so sometimes they have the same thing at both stores too. I love owls too ;)

  2. I think I’ve read several places that white cannellini beans are considered kidney beans and should be parboiled before cooking in slow cooker. Do these beans cook so long that this is not necessary? My soup would have to be on low for at least 18 hours. Would it hold up?(I will probably leave out the sweet potato so this is not a consideration.

    • For any kind of dry beans its always good to soak and sprout them b4 cookong. I also read somewhere that dry beans dont cook well with tomatoes, so when i use dry i always cook the beans with the broth and spices first and add the tomatoes later.

    • There is a very small percentage of the Phytohaemagglutinin (Kidney Bean Lectin) that’s present in raw and undercooked kidney beans in cannellini beans – about 10% I think. While you should always boil kidney beans for 10 minutes before adding to your slow cooker to finish cooking, it is up to you on cannellini beans. I have found that as long as they are not undercooked I have had no issue with them. However if you are the least bit concerned please go ahead and boil them.

      You might need to add some extra water and the beans might break down a bit after 18 hours, but it would still taste great. Maybe use winter squash in place of the sweet potato.

  3. Really hits the spot…thanks for the recipe! I love homemade bread with soup especially a heavy dense rustic bread or a seed-topped vegan challah…yumza!
    Looking forward to your book! :)

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