I love a hearty easy meal! Soups and Stews are so great for winter months, so easy. Whether you call it a Crock-Pot or Slow Cooker it cooks the same way – EASY! I think the cheaper models cook just as well or better. I just love a Navy Bean Soup!
Slow Cooker Navy Bean Soup
Gluten-Free and Dairy-Free
Here is a very easy Navy Bean Soup recipe made with a slow cooker. It is gluten-free and dairy-free! You could add vegan sausage which would add a extra depth of flavor and heartiness. Enjoy!
Slow Cooker Navy Bean Soup
I love a hearty easy meal! Soups and Stews are so great for winter months, so easy. Whether you call it a Crock-Pot or Slow Cooker it cooks the same way - EASY! I think the cheaper models cook just as well or better. I just love a Navy Bean Soup!
Servings: 6 servings
Calories: 330kcal
Ingredients
- 2 Tbsp. olive oil
- 4 cloves garlic
- 1 medium yellow onion
- ½ lb. carrots
- 4 stalks celery
- 1 lb. dry navy beans you do not need to soak these overnight
- 1 whole bay leaf
- 1 tsp dried rosemary
- ½ tsp dried thyme
- ½ tsp smoked paprika
- ½ tsp Freshly cracked pepper
- 6 cups of water or vegetable broth
Instructions
- Start off by adding Navy Beans to a pot of water and boil for 10 minutes. ( doesn't matter how much water since you will be draining them and not using this water )
- While beans are boiling mince the garlic, dice the onion, slice the celery, and slice the carrots into thin rounds. Add olive oil, garlic, onion, celery, and carrots to a large slow cooker.
- Drain your beans and sort through the beans and remove any debris or stones. Give them a quick rinse 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 stir carefully to combine the ingredients. Place the lid on the slow cooker and cook for 8 hours on low or on high for 4-5 hours.
- After 8 hours, stir the soup and mash the beans slightly just to thicken up the soup to your desired consistency.
- You will need to add some salt at this point to make the flavors pop.
- Starting with just a ½ tsp, add salt to your liking. I used about 1 tsp total, but keep tasting and adding more, ½ tsp at a time, until it reaches the level that you prefer.
- Enjoy!! 🙂
Notes
Nutritional values are based on one serving
Nutrition
Calories: 330kcal | Carbohydrates: 53g | Protein: 17g | Fat: 6g | Sodium: 65mg | Potassium: 1120mg | Fiber: 20g | Sugar: 6g | Vitamin A: 6515IU | Vitamin C: 5mg | Calcium: 152mg | Iron: 4.6mg
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This is on my menu this week! Can’t wait to try it!
Thank you for sharing. This looks good.
Love my slow cooker for soups like this. Thanks for the recipe.
slehan at juno dot com
This looks delicious! I am going to have to try this.