Navy Bean Vegan Slow Cooker Soup
Navy beans and herbs, onions, carrots and vegetable broth create an aromatic and delicious soup you’ll want to make again. This soup is hearty enough for fall and winter, but light enough for summer. The whole family will enjoy it.
Servings Prep Time
8servings 20minutes
Cook Time
8 hours
Servings Prep Time
8servings 20minutes
Cook Time
8 hours
Ingredients
Instructions
  1. In a colander, rinse the beans and remove any bad beans or pebbles. Place the beans in a dutch oven or other large pot, cover with plenty of water, and bring to a boil. Reduce heat and simmer for 10 minutes.
  2. Meanwhile, add the olive oil, garlic, onion, celery, and carrots to a large (4-quart or larger) slow cooker. Drain the beans, rinse again and look for any bad beans or pebbles to remove. (If you’ve ever bitten down on a pebble while eating beans, you’ll understand taking the extra step to rinse them twice.)
  3. Add the beans to the slow cooker, along with the whole bay leaf, rosemary, thyme paprika, cracked pepper and salt.
  4. Pour 4 cups of the vegetable broth over the contents of the slow cooker, stirring carefully to combine everything. Then add the remaining 2 cups of vegetable broth and stir again.
  5. Cook in the covered slow cooker on low for 8 hours or until the beans are soft. The soup can also be cooked on high for 5 hours. Once the soup is done cooking, find the whole bay leaf and remove it.
  6. Using a potato masher, smash some of the beans and vegetables to your desired consistency to thicken the soup. Add any additional salt, to taste, or serve with salt on the side. Top each bowl with chopped fresh herbs or croutons.
Recipe Notes

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