top of page

Slow Cooker White Bean Soup

Servings: 6

Prep time: 10 min Cooking time: 4 hours


  • 1 1/2 cups dry navy beans, rinsed and picked over for small stones

  • 1 cup farro

  • 1/2 onion, diced

  • 2-8 oz containers mushrooms, sliced

  • 4 garlic cloves, finely chopped

  • 10 cups vegetable broth, low sodium

  • 1/2 tsp kosher salt

  • 1/2 tsp black pepper

  • 1 14.5 oz can diced tomatoes

  • 2 cups fresh baby spinach or kale

  • Optional: nutritional yeast or grated parmesan cheese for serving


1. Pick over the beans and discard stones or debris. Rinse and drain.

2. Add all of the ingredients, except the spinach, to the slow cooker.

3. Place the lid on the slow cooker and cook on low for 8 hours or on high for 4 hours.

4. After 8 hours on low or 4 hours on high, stir the soup and begin to mash the beans against the side of the slow cooker to thicken to your liking. Add spinach or kale and cook for 5 minutes until wilted.

5. Serve soup with nutritional yeast or parmesan cheese, if using. Enjoy!


Slow Cooker White Bean Soup
Download PDF • 2.65MB

13 views0 comments

Recent Posts

See All


bottom of page