Italian Slow Cooker Cranberry Bean Soup with Greens

Cook Time 8 hours Serves 6 servings     adjust servings

Use any dry bean you have on hand (except for kidney beans) in place of the cranberry beans, though I recommend using pinto or cannellini beans.


  • 1 1/2 cups dried cranberry beans (sub pinto or a white bean - cannellini, navy, etc.)
  • 6 cups water
  • 1 vegetable bouillon cube
  • 1 cup diced celery
  • 1 cup shredded or diced carrots
  • 1 cup diced sweet potato
  • 1/2 cup minced onion
  • 3 cloves garlic, minced
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon basil
  • 1 teaspoon thyme
  • 1 teaspoon marjoram
  • 1/2 teaspoon rosemary
  • 1/2 teaspoon oregano
  • 1 (15.5 oz) can diced tomatoes
  • 1/4 cup nutritional yeast
  • salt and pepper, to taste
  • a handful or two of chopped greens, optional


  1. The night before:
  2. Put the beans in a mixing bowl, fill bowl with water at least 4 inches over the beans. Cover and soak overnight.
  3. In the morning:
  4. Drain the beans and place in your 4 quart slow cooker. Then add the water, bouillon cube, celery, carrots, sweet potato, onion, garlic, balsamic vinegar and herbs. Cook on low 7 to 9 hours or on high for 3½ to 4½ hours.
  5. (Note: You will add the tomatoes, nutritional yeast 30 minutes before serving, so you do not add them in the morning.)
  6. In the evening - 30 minutes before serving:
  7. Stir in the tomatoes and nutritional yeast. Turn to high and cook until the tomatoes are piping hot, about 20 to 30 minutes. Before serving taste and add salt and pepper. Now's the time to add more herbs if you feel like the flavor has faded during cooking time.
  8. If you are using the chopped greens you can stir them into the soup in the slow cooker or add them per bowl. They will soften from the heat of the soup and don't need to be cooked.


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