I love bean soups. Soup might be my favorite way to eat beans (besides refried, of course). This slow-cooker navy bean soup came together because I’ve been trying to clear out my pantry and I found a half-pound of navy beans in there just lounging about. So I turned them into a vegetarian navy bean soup!
For more slow cooker recipes, get my newest e-book: Slow Cooker Recipes! With 40 recipes for meats, beans, breakfast, even breads you can make in the slow cooker.
If you don’t have a slow cooker, you can still make this soup! Saute the onion, garlic and celery in the oil until just softened then add the remaining ingredients. Bring to boil, then cover and simmer for 1-2 hours until the beans are soft. You may need to add more water since you’ll lose a lot through evaporation. Slow cookers retain almost all the liquid in a recipe so you don’t need to add as much at the beginning.Print
Slow-Cooker Navy Bean Soup
- Yield: 4 servings
1/2 pound navy beans (about 1 cup)
4 cups water
1 cup diced onion (about 1 small or 1/2 large onion)
2 cloves garlic, minced
1 teaspoon olive oil
2 stalks celery, diced
1/4 cup minced parsley, divided
1 teaspoon salt
1/2 teaspoon black pepper
1 bay leaf
1/4 teaspoon dried thyme
1/4 teaspoon dried rosemary
1/4 teaspoon dried marjoram or oregano
fresh lemon wedges for serving, optional
Sort and rinse the beans and add to slow cooker with the water.
Combine onion, garlic and oil in a small bowl and microwave 30-45 seconds to soften. This gives a better flavor without needing to saute the onions on the stove. Add the onions to the crock.
Add celery, spices and most of the parsley (reserve 2 tablespoons)
Cook on low for 8-10 hours until beans are very soft. Roughly mash the beans up to thicken the soup.
Add remaining parsley and serve with lemon wedges if you like.
To serve more, double the ingredients and follow the rest of the instructions as written
- Serving Size: 1 cup
- Calories: 219
- Fat: 2
- Carbohydrates: 38
- Protein: 13