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–+ servings
Slow Cooker Navy Bean Soup

Cozy Up with Slow Cooker Navy Bean Soup - Easy & Delicious!

Experience the warmth of Slow Cooker Navy Bean Soup, a gluten-free and vegetarian delight perfect for chilly evenings.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 6 bowls
Course: Soups
Cuisine: American
Calories: 210
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 2 tablespoons Extra Virgin Olive Oil Adds richness and flavor
  • 4 cloves Garlic Minced
  • 1 medium Onion Diced
  • 2 medium Carrots Sliced
  • 1 stalk Celery Chopped, optional
  • 1 cup Dry Navy Beans No soaking required
For the Herb Blend
  • 1 leaf Bay Leaf Remove before serving
  • 1 teaspoon Dried Rosemary
  • 1 teaspoon Dried Thyme
  • 1 teaspoon Smoked Paprika
  • 1/2 teaspoon Black Pepper Adjust to taste
  • 1 teaspoon Sea Salt Add to taste
For the Soup Liquid
  • 6 cups Chicken Stock Use vegetable broth for vegetarian version

Equipment

  • Slow Cooker
  • large stockpot

Method
 

Step-by-Step Instructions
  1. In a large stockpot, boil dry navy beans in water for 10 minutes.
  2. Chop garlic, onion, carrots, and celery into small pieces.
  3. Sauté garlic, onion, carrots, and celery in olive oil for 3-4 minutes.
  4. Combine boiled beans with sautéed vegetables in the slow cooker.
  5. Add herbs and pour in chicken stock, stir to combine.
  6. Cook on low for 8 hours or high for 4-5 hours.
  7. Stir the soup to achieve a thicker texture before serving.
  8. Serve warm and garnish with parsley or cilantro if desired.

Nutrition

Serving: 1bowlCalories: 210kcalCarbohydrates: 36gProtein: 12gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 600mgPotassium: 700mgFiber: 10gSugar: 3gVitamin A: 500IUVitamin C: 10mgCalcium: 50mgIron: 3mg

Notes

For an extra depth of flavor, consider adding a ham hock or crispy bacon. Always taste before serving to adjust seasonings as needed.

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