Slow Cooker White Bean Soup

Serving size: 6 servings


  • 1 cup carrots, chopped
  • 1 cup celery, chopped
  • 1 medium onion, chopped
  • 4 cloves of garlic, minced
  • 2 cups dry navy beans
  • 6 cups low sodium vegetable broth
  • 1 tsp. salt
  • 1 tsp. thyme, dried
  • ½ tsp. sage, dried
  • ½ tsp. rosemary, dried
  • ½ tsp. basil, dried


  1. Rinse and sort navy beans. Cover beans with water in a medium saucepan and bring to a boil. Boil for ten minutes to soften, drain water, then set aside.
  2. Add all ingredients to your slow cooker. Cook on low for 6- 8 hours or high for 4-5 hours.
  3. Once done, mash beans with a potato masher to get a creamy texture.

Nutrition per serving: 280 calories, 51 g carbohydrates, 1 g fat, 13 g fiber, 17 g protein, 560 mg sodium, 7 g sugar.

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