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Slow Cooker White Bean Soup

This hearty white bean soup is made effortlessly in the slow cooker, relying on dried beans, garlic, and herbs to develop a creamy, tender texture. It’s a comforting, rustic dish that turns simple ingredients into a warm, filling bowl with minimal fuss, perfect for busy weeknights. The finished soup is thick, velvety, and fragrant with herbs and simmered garlic.
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Prep Time 10 minutes
Cook Time 8 minutes
Total Time 8 minutes
Servings: 6
Course: Main Course
Cuisine: Comfort Food
Calories: 250
Ingredients Equipment Method

Ingredients
  

  • 1 pound dried white beans rinsed and sorted
  • 6 cups vegetable broth
  • 1 large yellow onion chopped
  • 3 cloves garlic minced
  • 1 teaspoon dried thyme
  • 2 tablespoons olive oil plus extra for drizzling
  • to taste salt and pepper
  • 1 tablespoon fresh lemon juice about half a lemon

Equipment

  • 6-quart slow cooker
  • Knife
  • Cutting board
  • Ladle
  • Immersion blender

Method
 

  1. Rinse the dried white beans thoroughly under cold water, removing any debris or damaged beans, then set aside.
  2. Chop the yellow onion finely and mince the garlic cloves, releasing their aromatic fragrance.
  3. Add the rinsed beans to the slow cooker along with the vegetable broth, chopped onion, minced garlic, dried thyme, and bay leaves. Stir gently to combine.
  4. Cover the slow cooker with the lid and set it to low for 8 hours or high for 4-5 hours, until the beans are tender and starting to fall apart.
  5. Once cooked, remove the bay leaves and use an immersion blender to blend part of the soup directly in the pot, creating a creamy, slightly chunky texture.
  6. Stir in the olive oil, season with salt and pepper to taste, and add a squeeze of fresh lemon juice to brighten the flavors.
  7. Ladle the hot soup into bowls, drizzle with a little extra olive oil if desired, and serve immediately, garnished with fresh herbs or crusty bread.