I am a huge fan of using my slow cooker to make dinner. And this Navy Bean Soup Recipe is an and frugal favorite.
Not only is it an the perfect choice for the fall season, it is a great money saving meal! Dry beans are such a great inexpensive and healthy option. This soup is going to be a favorite for your family!
Slow Cooker Navy Bean Soup Recipe
This post contains affiliate links.
Slow cooker recipes are some of my favorites. Especially in the Fall and Winter months when things are chilly outside and a nice soup sounds amazing.
This Navy Bean Soup Recipe is a personal favorite since it is is so easy to throw together. Plus, with the carrots and celery, it is a great way to get just a few more vegetables into the kid's diets.
I love using my programmable slow cooker for this recipe. Setting the timer and letting it cook makes my day so much easier to manage. Actually, any recipe using a slow cooker makes things easier during the busy fall back to school season.
Slow Cooker Navy Bean Soup 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
- ¼ tsp freshly cracked pepper
- 1½ tsp salt
Directions:
Start off by adding Navy Beans to a pot and boil for 10 minutes.
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.
Ingredients
- 2 tablespoons 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
- 1½ tsp salt
Instructions
- Start off by adding Navy Beans to a pot and boil for 10 minutes.
- 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.
While this navy bean soup recipe is chock full of protein, you may find that topping it with some diced ham or crumbled bacon adds a bit more flavor.
We love that it is a hearty vegetarian dish, but you can easily make this to suit your preferences. You can also make double batches and store this in portion sized freezer containers to make easy lunches you can reheat on the go.
More Great Recipes:
- Homemade Cream Of Chicken Soup with Broccoli
- Copycat Panera Broccoli Cheese Soup
- Crockpot Cabbage Rolls {Gluten Free Recipe}
Slow Cooker Navy Bean Soup Recipe
This Navy Bean Soup Recipe is a great slow cooker meal that comes together in no time. It is so easy, frugal, and delicious! A great slow cooker soup!
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
- ¼ tsp freshly cracked pepper
- 1½ tsp salt
Instructions
- Start off by adding Navy Beans to a pot and boil for 10 minutes.
- 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.
- You may add topping on it with some diced ham or crumbled bacon adds a bit more flavor.
- Voila! Enjoy your Slow Cooker Navy Bean Soup Recipe!
