Healthy Crockpot White Bean Soup

Name: Healthy Crockpot White Bean Soup
Prep time: 15 min
Cook time: 4 h
Total time: 4 h 15 min
Yield: 6 servings
Ingredients: 2 cups dried white beans, soaked overnight; 1 onion, diced; 2 carrots, diced; 2 celery stalks, diced; 4 cloves garlic, minced; 6 cups vegetable broth; 1 teaspoon dried thyme; 1 bay leaf; Salt and pepper to taste; 2 cups chopped kale

Highlighted under: Healthy & Light

I love making Healthy Crockpot White Bean Soup because it’s the perfect meal for busy days. Just throw everything into the crockpot in the morning and let it simmer while I go about my day. By lunchtime, the house is filled with delicious aromas, and I know a hearty, nutritious soup is waiting for me. I appreciate how healthy and satisfying it is, and the best part is, it's packed with fiber and protein. It’s a comforting bowl of goodness that the whole family enjoys!

Created by

Riley Dawson

Last updated on 2026-01-05T23:55:16.139Z

When I first made this white bean soup, I was skeptical about using a slow cooker since I often find myself short on time. But as the ingredients melded together over the hours, the flavors deepened beautifully. I was amazed at how such simple ingredients could come together to create something so rich and hearty.

Another thing I’ve learned is the importance of seasoning. I tend to add a little extra seasoning at the end after tasting to bring out all of the soup’s natural flavors. This is what makes our family return for seconds, and it always hits the spot.

        Why You'll Love This Recipe
        Nutrient-dense with fiber-rich beans and vegetables
Versatile and can be customized to your taste
Perfect for meal prep and freezes well for future meals

      

Beans: The Heart of the Soup

The dried white beans are the star of this soup, offering a hearty texture and a rich source of plant-based protein. Soaking the beans overnight not only reduces cooking time but also ensures a creamier consistency in the final dish. If you're short on time, you can use canned beans; however, I recommend rinsing them well to remove excess sodium and enhancing their flavor in this soup.

White beans, particularly varieties like cannellini or navy beans, have a subtle flavor profile that pairs perfectly with the other ingredients. Their ability to absorb the spices and seasonings in the broth adds depth to the overall taste. If you like a bolder flavor, consider adding a splash of vinegar or a squeeze of lemon juice just before serving to brighten up the dish.

Kale: Nutritional Boost and Flavor

Adding kale not only elevates the nutritional profile with vitamins A, C, and K, but it also contributes a wonderful texture that contrasts nicely with the tender beans. I suggest using Lacinato kale for its slightly sweeter flavor and less fibrous leaves, which wilt beautifully into the soup. If you prefer another green, Swiss chard or spinach can be excellent substitutes.

It’s best to stir in the kale about 15 minutes before serving, allowing it to just wilt without losing its vibrant color. This will keep its nutrients intact and maintain a pleasant bite. Just make sure to remove the bay leaf at this stage; its strong flavor can overpower the dish if left in.

Ingredients

Ingredients:

Soup Ingredients

2 cups dried white beans, soaked overnight
1 onion, diced
2 carrots, diced
2 celery stalks, diced
4 cloves garlic, minced
6 cups vegetable broth
1 teaspoon dried thyme
1 bay leaf
Salt and pepper to taste
2 cups chopped kale

Instructions

Instructions:

Prepare the Beans

Drain and rinse the soaked beans, then place them into the crockpot.

Add Vegetables

Add the diced onion, carrots, celery, and garlic to the crockpot with the beans.

Pour in Broth and Seasoning

Pour the vegetable broth over the mixture and add thyme, bay leaf, salt, and pepper.

Cook the Soup

Set the crockpot on low and cook for 4 to 6 hours, until the beans are tender.

Add Kale and Serve

About 15 minutes before serving, stir in the chopped kale and let it wilt. Remove the bay leaf before serving.

Pro Tips

For extra flavor, sauté the vegetables in a pan before adding them to the crockpot. You can also add smoked paprika or diced tomatoes for a twist!

Storage and Freezing Tips

This soup is perfect for meal prep! Once cooled, it can be stored in airtight containers in the fridge for up to five days. Reheat on the stove over medium heat, adding a splash of broth if it thickens too much. For longer storage, consider freezing portions in freezer-safe bags or containers—just be sure to leave some space at the top, as the soup will expand when frozen. It can be stored this way for up to three months.

When you’re ready to enjoy the frozen soup, transfer it to the fridge overnight to thaw. Reheat it gently on the stove or in the microwave until steaming hot. You may need to add a bit more broth to restore its original consistency after freezing.

Variations and Customizations

Feel free to personalize this soup by incorporating different vegetables. Zucchini, bell peppers, or even sweet potatoes can add extra flavor and texture. If you’re looking to spice it up, consider adding a pinch of red pepper flakes or a dash of hot sauce right before serving for a little kick.

For a heartier meal, you can add cooked grains like quinoa or farro. Just stir them in during the last few minutes of cooking. You can also top each bowl with grated parmesan or a dollop of yogurt for creaminess, adding another layer of flavor that complements the rest of the ingredients.

Questions About Recipes

→ Can I use canned beans instead of dried beans?

Yes, you can use 4 cans of rinsed white beans. Adjust the cooking time to 2 to 3 hours on low.

→ What can I pair with this soup?

This soup pairs well with crusty bread or a fresh salad for a complete meal.

→ Is this soup vegan-friendly?

Yes, this soup is completely vegan as it uses vegetable broth and no animal products.

→ How do I store leftover soup?

Cool the soup completely before transferring it to an airtight container. It will keep in the fridge for up to 5 days or can be frozen for up to 3 months.