Easy Slow Cooker White Bean Soup Recipe {Vegetarian}

This vegetarian Slow Cooker Bean Soup is a comforting dish that combines tender white beans and a medley of vegetables in a savory broth. The aroma fills your home as it simmers and is a wholesome meal choice for chilly days. {Gluten-free, dairy-free & vegan}

Slow cooker vegetable bean soup with a metal spoon in it on a towel on a dinner table.

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Vegetarian Slow Cooker Bean Soup with Canned Beans

Slow cooker Great Northern bean soup is such a classic! Many of us grew up eating bean soup, especially after the holidays when you threw the leftover ham bone in the crock pot with the beans and let the mixture simmer all day.

This veggie version ditches the ham but has the same warm, comforting flavor you know and love. Just let it simmer low and slow all day for a delicious soup (and super easy meal) the whole family will love!

If you’re a fan of this soup recipe, you’ll also love this Hearty Italian White Bean Soup!

A small bowl of slow cooker bean soup with a spoon in it on a table.

Why We Love This Slow Cooker White Bean Soup

So easy to make: Since this slow cooker white bean soup simmers 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, which fills you up and keeps you full for longer. Soluble fiber can also help reduce your cholesterol and regulate your blood sugar.

Inexpensive meal: 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! Meal prep the leftovers for an easy, filling meal all week long.

Ingredient Notes

Individually portioned ingredients for the slow cooker white bean soup.

Great Northern beans: These small, tender beans have a mild, slightly nutty flavor and a creamy texture that’s perfect for this soup.
Vegetables: Mince the fresh garlic and dice the yellow onion, carrot, and celery.
Tomato paste: This adds a concentrated punch of umami flavor very quickly.
Seasonings: Use a mixture of dried rosemary, dried thyme, paprika, red pepper flakes, bay leaves, salt and fresh black pepper (to taste).
Low-sodium vegetable broth: This will help add flavor without adding too much salt. Chicken broth works, too!
Fresh lemon juice: A little acidity will balance the flavors in the soup and keep it from being too heavy.
Garnish: Use chopped parsley or freshly grated parmesan cheese (optional).

Step-by-Step Instructions

Ingredients for the white bean soup divided in a slow cooker.

Pouring the chicken broth into the slow cooker full of ingredients for the white bean soup.

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 temperatures 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.

Keep scrolling to the recipe card below for the full printable recipe!

Recipe 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).

Great Northern, white, or navy beans are the best choices for this soup. White kidney beans and cannellini beans can work in a pinch. Different kinds of beans, like black beans and pinto beans, technically can work but they usually need more potent herbs and spices (like chili powder, cumin, etc).

A note about the herbs: 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.

Recipe FAQs

How can I thicken the soup even more?

You can create a cornstarch slurry by combining one tablespoon of cornstarch with 2 tablespoons of water and mixing it with the soup. Continue cooking for another 30 minutes if using cornstarch to thicken.

Can I use dry beans in this recipe?

Yes, however, we recommend you soak your beans overnight to help them soften while cooking. You will need 1 pound of dry great Northern white beans or Navy beans for this soup.

To soak overnight, place beans in a bowl and fill with water about 2 inches above the beans. Store in the refrigerator overnight (or at least 4 hours) until ready to use. Before use, drain, rinse, and use as directed in the recipe. You will need to add an additional 2 cups of broth (total amount of broth, 6 cups) as the dry beans will absorb more liquid during the cooking process, and the cooking time will be a little longer, around 10-12 hours.

Can I make this soup on the stovetop?

Yes. 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.

A spoonful of slow cooker vegetable bean soup above a bowl.

Storage Guidelines

Store any leftover slow cooker vegetable bean 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.

Serving Suggestions

This slow cooker bean soup recipe tastes amazing with a little bread on the side! Try pairing it with this healthy cornbread or some crusty bread for a perfect meal. It’s also delicious over a bed of steamed brown rice or a side salad like this tossed green salad.

If you prefer to serve it as a side, try it with a hearty main dish, like this 5 ingredient meatloaf or leftover slow cooker whole chicken.

Recipe Variations

Add extra protein: Diced leftover slow cooker ham, cooked and shredded chicken, sausage, bacon or cooked ground turkey would taste delicious in this great recipe. You can also simmer the soup with a ham hock to add a smoky, meaty flavor to the whole pot!
Add more veggies: Make this yummy recipe your own by adding diced bell peppers, potatoes, sweet potatoes, frozen spinach, or any other vegetables you’d like.
Make it 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!

A white bowl of slow cooker Great Northern bean soup on the table with a spoon in it.

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A bowl of slow cooker vegetable bean soup with a spoon in it.

Course Main Course, Side Dish, Soup