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A close-up of a bowl of bean and vegetable soup with chopped carrots, topped with fresh cilantro, served in a white bowl on a wooden table.

Slow Cooker Bean and Vegetable Soup

Melissa Griffiths
This Bean and Vegetable Soup has been my go-to comfort meal for years, especially when I need something hearty that practically cooks itself. It's a one-pot meal that fills the kitchen with incredible aromas!
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Prep Time 5 minutes
Cook Time 8 hours
Total Time 8 hours
Servings 8
Calories 219 kcal

Ingredients
  

  • 1 lb. dried great northern beans (soaked overnight and drained)
  • 3 carrots (cubed into small pieces)
  • 2 stalks celery (very finely minced)
  • 1 large onion (very finely minced)
  • 2-3 cloves garlic (minced)
  • ½ teaspoon rubbed sage
  • 4 cups vegetable broth
  • 2 cups water
  • 2-3 teaspoons smoked chili powder
  • 1-2 teaspoons salt
  • salt and pepper to taste

Instructions
 

  • Soak the beans overnight according to the package directions.
  • In the morning, drain the beans and place the beans, carrots, celery, onion, garlic, and sage in the slow cooker. 
  • Cover with broth and water. Stir to combine.
  • Cover and cook on high for about 8 hours (the beans will be tender after about 6 hours, but the longer it cooks, the creamier the soup gets.
  • Before serving stir in 2-3 teaspoon smoked paprika and 1-2 teaspoons salt, both to taste. I tend to like more of both of them.
  • Taste soup and add additional salt and pepper to taste.
  • Serve hot with your favorite cornbread recipe.

Notes

Bean Substitutions: Feel free to swap in navy beans, cannellini, or any white bean variety you prefer.
Flavor Boosters: A parmesan rind, bay leaf, or splash of white wine vinegar added during cooking elevates the overall taste.
Serving Suggestions: Pair with crusty bread, cornbread, or a simple green salad for a complete, satisfying meal.
Storage Tips: Store leftover soup in the refrigerator for up to 5 days in airtight containers, or freeze in portion-sized containers for up to 3 months.

Nutrition

Serving: 1 of 8 servingsCalories: 219kcalCarbohydrates: 42gProtein: 13gFat: 1gSaturated Fat: 0.2gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.1gSodium: 804mgPotassium: 926mgFiber: 13gSugar: 4gVitamin A: 4266IUVitamin C: 6mgCalcium: 120mgIron: 3mg
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