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, 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?
Super Easy White Bean Veggie Soup (Slow Cooker)
gluten-free, soy-free, oil-free
Prep Time15 mins
Cook Time8 hrs
Total Time8 hrs 15 mins
Servings: 6 servings
Calories: 207
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/411 g 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
- 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.
Nutrition
Calories: 207kcal | Carbohydrates: 39g | Protein: 13g | Fat: 1g | Sodium: 959mg | Fiber: 10g | Sugar: 4g
Aimee B. says
February 17, 2014 at 3:55 pmThis soup looks so yummy & comforting! Also, where did you find the adorable owl bowl and plate? I <3 owls!! 🙂
Kathy Hester says
February 17, 2014 at 4:01 pmThank 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 😉
Ruchama says
February 19, 2014 at 11:04 pmI 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.
chery says
February 22, 2014 at 11:17 pmFor 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.
Kathy Hester says
February 23, 2014 at 10:09 amThere 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.
The Peace Patch says
February 20, 2014 at 6:47 amReally 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! 🙂
Rick says
January 14, 2015 at 3:34 amI just finished assembling this and just started the slow cooker. Only now do I see this about boiling dry cannellini; hoping it is not necessary as the ship has sailed. Do look forward to tasting this tomorrow.
Kathy Hester says
January 14, 2015 at 3:54 amI never boil cannelloni beans, you should be fine. It’s only red kidney beans that need to be boiled for 10 minutes before adding to your slow cooker.
Rick says
January 14, 2015 at 3:59 amThank you!