This simple vegetarian Slow Cooker Bean Soup is comforting and cozy with tender white beans and a medley of vegetables in a savory broth. Easy enough to throw together at the last minute, but delicious enough to make every week! {Gluten-free, dairy-free & vegan}
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Vegetarian Slow Cooker Bean Soup with Canned Beans
If you grew up eating bean soup after the holidays, this one will give you a sense of nostalgia. It’s naturally vegetarian and vegan, so there’s no ham bone here, but it’s still simple and so satisfying.
I can’t get over how easy it is to make, either. We like to serve it with a hunk of crusty bread and enjoy it as a hands-off dinner on those chaotic nights!
If you’re a fan of this soup recipe, you’ll also love this Hearty Italian White Bean Soup!
Why We Love This Vegetarian Slow Cooker White Bean Soup
- So easy to make: Since the ingredients can slow cook for 7-9 hours, it’ll cook while you’re at work or spending time with your family instead of standing over the stove. Plus, you can just dump everything into the crock pot and go!
- Lots of fiber and flavor: Beans are a great source of soluble fiber and plant-based protein, which fills you up and keeps you full for longer. Soluble fiber can also help reduce your cholesterol and regulate your blood sugar.
- Super inexpensive: This soup uses inexpensive pantry staples like canned beans, spices, and veggies, so it’s a great way to feed the whole crew on a budget!
Key Ingredient Notes
- Canned beans: I prefer to use Great Northern beans, but I’ve also use cannellini beans (white kidney beans) and navy beans. Any type of creamy white bean will do.
- Fresh garlic, yellow onion, carrot, tomato, and celery
- Seasonings: Use a mixture of dried rosemary, dried thyme, paprika, red pepper flakes, bay leaves, salt and fresh black pepper (to taste).
- Garnish: Use chopped parsley or freshly grated parmesan cheese (optional).
How to Make Slow Cooker White Bean Soup
- Add the beans, vegetables, garlic, tomato paste, seasonings, broth, and bay leaf to a 5–6 quart slow cooker. Stir well to combine. Season with about 1 teaspoon salt and ½ teaspoon black pepper (adjust based on your broth).
- Cover and cook on low for 7–9 hours, checking around 7–8 hours since slow cookers vary. The soup is ready when the vegetables are very tender.
- Remove the bay leaf and stir in the fresh lemon juice to brighten the flavour. Taste and adjust seasoning as needed.
- Use a potato masher to mash about one-third of the soup to thicken it. For a thicker texture, mash a bit more, or pulse a few times with an immersion blender.
- Taste once more, adjust seasoning if needed, then garnish with chopped parsley and freshly grated Parmesan before serving.
Alternate Cooking Methods
On the Stovetop
In a large soup pot or Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Add diced vegetables and cook, stirring occasionally, until vegetables are soft, about 3-5 minutes. Add beans, broth, tomato paste and seasoning. Bring to a boil, lower heat, and gently simmer for 30-40 minutes. Taste and adjust seasoning to your preference. Stir in lemon juice. Add parsley and parmesan if using for garnish and serve immediately.
In the Instant Pot
Since the beans are already cooked, you can easily make this soup faster if you’d prefer! I recommend sauteeing the veggies in a little oil using the Saute Function, then adding the broth and beans. Set the pressure cooker to high pressure for about 5-6 minutes. Let the pressure release naturally for 10 minutes, then release the rest of the pressure manually. Mash the soup a bit and serve!
Scroll to the recipe card below for the full printable recipe!
Expert Tips
- If using dried beans make sure they are thoroughly cooked. Undercooked beans contain a toxin called lectin, which can make you very ill if eaten. Canned beans have already been cooked enough to neutralize the lectin, but dry beans must be cooked until fully soft (source).
- If using dried herbs, rub the herbs between your fingers and sprinkle them in the soup as this helps to release more flavor. If using fresh herbs, use 1 tablespoon each of the rosemary and thyme.
Storage Guidelines
Store any leftover soup in an airtight container in the refrigerator for up to 4 days. To freeze, cool completely and store in an airtight container in the freezer for up to 3 months.
Reheat in a pan on the stove until heated through or warm in the microwave for 2-3 minutes.
Serving Suggestions
These brothy beans are a perfect match for a hunk of almond flour cornbread or some crusty bread on the side. We’ve also served it over a bed of steamed brown rice or quinoa to make it even heartier!
It’s also loaded with veggies, but for a little freshness, try pairing it with a tossed green salad.
We also enjoy it as a companion with heartier main dishes. If you’re vegetarian, you can make a soup and salad combo with this mediterranean veggie sandwich or vegan falafel wrap on the side.
Recipe Variations
- Add extra protein: If you’re not vegetarian, you can easily add some extra protein here. Add diced pieces of leftover slow cooker ham, cooked and shredded chicken, sausage, bacon or cooked ground turkey crumbles. You can also simmer the soup with a ham hock to add a smoky, meaty flavor to the whole pot!
- Add more veggies: You can absolutely add more veggies if you’d like! Try adding diced bell peppers, potatoes, sweet potatoes, frozen spinach, or even some canned diced tomatoes.
- Make it even creamier: Try combining one tablespoon of cornstarch with two tablespoons of water. Mix it into the soup and continue cooking for 30 minutes or until the mixture thickens.
More Vegetarian Soup Recipes
One of my favorite things about vegetarian soups is how pantry-friendly they are! Grab some canned beans, diced tomatoes, and everyday veggies, you can have a hearty meal for very little money.
This Mexican Chickpea Soup is infused with quinoa, chickpeas, fire-roasted tomatoes, corn, and jalapeno for a really warm, comforting meal.
This Vegan 3-Bean Chili Recipe is incredibly hearty with three types of beans, bell peppers, corn, and a rich tomato sauce.
I’m partial to this Lemon Lentil Soup, which uses dried green lentils, celery, carrot, and onion plus some stock and lemon juice. Super simple, but amazing flavor.
And if you want something a little different, my Slow Cooker Vegetarian Lasagna Soup is truly the ultimate comfort food.
Did you make this recipe? Scroll down to leave a star rating and review!
Slow Cooker White Bean Soup Recipe {Vegetarian}
Ingredients
- 4 (15.5 ounce) cans Great Northern white beans, drained and rinsed
- 1 cup yellow onion, diced
- 1 cup carrots, diced
- 1 cup celery, diced
- 3 cloves garlic, minced
- 1 tablespoon tomato paste
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- 1/2 teaspoon paprika
- 1/4-1/2 teaspoon red pepper flakes
- 5 cups (40 ounces) low-sodium vegetable broth
- 1 bay leaf
- Salt and fresh black pepper, to taste
- 2 tablespoons fresh lemon juice (1/2 lemon)
Optional Garnish
- Chopped fresh parsley
- Freshly grated parmesan cheese
Instructions
- In a 5-6 quart slow cooker, combine beans, vegetables, garlic, tomato paste, seasonings, broth, bay leaf. Season to taste, I used 1 teaspoon salt and ½ teaspoon black pepper.
- Cook on low heat for 7-9 hours. Slow cooker temps vary. Mine was ready at the 8-hour mark.
- Remove bay leaf and stir in fresh lemon juice. Taste and adjust seasoning if necessary.
- Use a potato masher to mash about ⅓ of the soup. This will help to thicken the soup and give it some body. For a thicker soup, keep mashing until you reach your desired consistency. Taste and adjust seasoning if needed.
- Garnish with chopped parsley and freshly grated parmesan. Serve immediately.
Notes
- Great Northern, white, or navy beans are the best choices for this soup. White kidney beans and cannellini beans can work in a pinch.
- If using dried herbs, rub the herbs between your fingers and sprinkle them in the soup as this helps to release more flavor. If using fresh herbs, use 1 tablespoon each of the rosemary and thyme.
- I usually use a potato masher to make the soup a little thicker, but you can also pulse it with an immersion blender a few times.
Nutrition
This recipe was originally posted in April 2024 and the text, formatting and some photos were updated in February 2026.
Really delicious. Picky son loved it. I used an immersion blender to add to the creaminess. I omitted the paprika but it kept it true otherwise. Thank you for a great Meatless Monday meal.
So happy everyone enjoyed it! Love the idea of blending it with an immersion blender for an even creamier texture! Thanks so much for the kind review :)