Slow Cooker White Bean Soup – Gluten Free & Vegan
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!
Slow Cooker White Bean Soup – Gluten Free & Vegan
Prep Time: 15 min Cook Time: 8 hrs Total Time: 8 hrs 15 min Yield: 6 servings
Ingredients
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
Instructions
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!
Notes
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.
