This slow cooker white bean soup was one of the first recipes I came across after figuring out I had a ton of food allergies. I was so excited to try it out because I was really missing dairy at the time and this white bean soup looked really creamy without all that dairy that was making me sick. The other thing I loved about this white bean soup recipe was that you didn’t have to pre-cook the beans.
At the time I had just started soaking and cooking beans at home instead of buying canned. It was a little overwhelming at first because everything was so new to me. So finding a recipe where I could just throw the dry beans in and let them cook all day in the soup was so convenient and exciting!
I was also really wanting to start incorporating more “meatless” meals into our lives so I was pleased to come across a “meatless” recipe with so much protein in it.
Not only is this recipe convenient because you don’t have to pre-soak or cook the beans, but it was so easy to throw together. Dry navy beans, broth, carrots, celery, and some Italian seasoning, its just so simple.
Let me tell you what though, this soups flavor is anything but simple! It’s so creamy, and soothing, and the Italian seasoning with the celery and carrot flavor is just outstanding. Especially after sitting in the slow cooker all day. My whole house smelled amazing!
This was also the first time my daughter had tried soup. I was certain I would be making a second meal for her (backup grilled cheese anyone?). She was very picky about her foods texture so I was sure she wouldn’t like the creamy texture of the soup.
She shocked us all that night as she ate that whole bowl of soup without skipping a beat. You know the recipe is a winner if your toddler eats it!
What are some of the recipes you first came across when trying to cook allergy friendly meals? It’s fun to think about all the recipes that have come along since this very first one.
I was so afraid I wasn’t going to be able to feed my family delicious meals anymore because of my food allergies but thanks to this white bean soup recipe, and so many other recipes since then, that is no longer a fear of mine. I hope you all enjoy this slow cooker white bean soup as much as my family does!Print
- 1 cup carrots, chopped
- 1 cup celery, chopped
- 1 medium yellow or white onion, chopped
- 4 cloves of garlic, minced
- 6 cups low sodium vegetable broth
- 2 cups dry navy beans*
- 1/2 tsp basil, dried
- 1/2 tsp rosemary, dried
- 1/2 tsp sage, dried
- 1 tsp thyme, dried
- 1 tsp salt
- Add all ingredients to slow cooker or Instant Pot and stir.
- Cook on low for 6-8 hours or high for 4-5 hours.
- If cooking in an Instant Pot, add all ingredients to the pressure cooker, close the lid and make sure you are NOT venting. Select the Bean/Chili setting which should be pre-programmed to cook for 30 minutes, high pressure, and on the normal mode. Allow the Instant Pot to release naturally.*
- Mash beans with potato masher before serving to get a nice creamy consistency and enjoy!
Make sure you use navy beans and not cannellini beans. If using cannellini beans, you need to boil the beans on the stove for 10 minutes before adding to the slow cooker/Instant Pot.
For extra soft beans, I recommend bumping up the Instant Pot to “More” mode and setting the cook time to 40 minutes.
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