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Crockpot White Bean Soup

This Crockpot White Bean Soup is a cozy, nourishing dish made with simple pantry staples like dried white beans, garlic, and herbs. It’s cooked slowly until tender and velvety, resulting in a hearty soup with a rustic, creamy appearance. Perfect for low-energy days, it transforms humble ingredients into a comforting hug in a bowl.
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Prep Time 10 minutes
Cook Time 6 minutes
Total Time 6 minutes
Servings: 4
Course: Main Course
Cuisine: Comfort Food
Calories: 250
Ingredients Equipment Method

Ingredients
  

  • 1 pound dried white beans rinsed and optionally soaked overnight
  • 2 tablespoons olive oil for sautéing
  • 1 diced onion finely chopped
  • 3 cloves garlic minced
  • 6 cups vegetable broth or water with bouillon
  • 2 bay leaves bay leaves
  • 1 teaspoon dried thyme
  • a pinch smoked paprika optional, for depth
  • 1 tablespoon lemon juice added at the end for brightness
  • to taste salt and pepper for seasoning
  • extra virgin olive oil for drizzling before serving

Equipment

  • Slow cooker
  • Knife
  • Cutting board
  • Immersion blender or blender

Method
 

  1. Rinse the dried white beans under cold water; if you have time, soak them overnight to help them cook more evenly and get creamier.
  2. Heat the olive oil in a skillet over medium heat until it shimmers and begins to smell fragrant. Add the chopped onion and cook, stirring occasionally, until soft and golden, about 5 minutes.
  3. Add the minced garlic to the skillet and cook for another minute until fragrant and slightly golden, filling the kitchen with a warm aroma.
  4. Transfer the sautéed onion and garlic to your slow cooker. Add the rinsed beans, vegetable broth, bay leaves, dried thyme, and a pinch of smoked paprika if using.
  5. Cover the slow cooker and cook on low for 6 to 8 hours, or on high for 3 to 4 hours, until the beans are tender and the flavors meld together, filling the house with a comforting smell.
  6. Once cooked, remove the bay leaves. Use an immersion blender directly in the pot or transfer in batches to a blender to purée the soup until smooth and velvety, leaving some beans whole if you prefer a bit of texture.
  7. Stir in the lemon juice and season with salt and pepper to taste. Adjust seasoning as needed for balance and brightness.
  8. Pour the hot soup into bowls and drizzle generously with extra virgin olive oil just before serving to add a silky finish and fruity aroma.
  9. Serve your cozy white bean soup hot, garnished with fresh herbs or a dollop of yogurt if desired, and enjoy the comforting flavors and rustic texture.