This Slow Cooker White Bean Soup practically makes itself! Just throw everything into the pot and press go for a thick, flavorful, and filling vegan soup.
Total Cost: $3.36 recipe / $0.56 serving
Servings: 6about 1.5 cups each
Author: Beth - Budget Bytes
4carrots (about 1/2 lb.)$0.30
1lb.dry navy beans*$1.25
Freshly cracked black pepper (15-20 cranks of a pepper mill)$0.05
2tspsalt, or to taste$0.05
Mince the garlic, dice the onion, slice the celery, and peel and slice the carrots. Add the olive oil, garlic, onion, celery, and carrots to a large (5qt or larger) slow cooker.
Give the beans a quick rinse in a colander and then add them to the slow cooker, along with the bay leaf, rosemary, thyme, paprika, and some freshly cracked pepper.
Add six cups of water to the slow cooker and stir to combine the ingredients. Place the lid on the slow cooker and cook on low for 8-9 hours or on high for 4-5 hours.
After 8 hours on low or 4 hours on high, stir the soup and begin to mash the beans against the side of the slow cooker to thicken the soup. Once the soup is thickened to your liking, start adding salt to taste. Begin with 1/2 tsp and add more until the soup tastes flavorful to you. I used about 2 tsp total.
Serve the soup hot with crackers or crusty bread for dipping.
*DO NOT use cannellini beans, which are part of the kidney bean family, and require a heavy boil to break down a natural substance called Phytohaemagglutinin, which is a gastrointestinal toxin. The slow cooker does not get the soup hot enough for long enough to break down the toxins in those beans.