Slow Cooker Navy Bean Soup Recipe
Ingredients
- 2 tbspextra virgin olive oil
- 4 clovesgarlic
minced
- 1 mediumonion
diced
- ½ lbcarrots
sliced into thin rounds
- 4stalks celery
sliced
- 1 lbdry navy beans
you do not need to soak these overnight
- 1bay leaf
- 1 tspdried rosemary
- ½ tspdried thyme
- ½ tspsmoked paprika
- ½ tspblack pepper
- 1 ½ tspsea salt
- 6 cchicken stock
Directions
- 1
Start off by adding the dried beans to a large stockpot with enough water to cover them by a couple inches and boil for 10 minutes.
- 2
While the navy beans are boiling, prepare your vegetables. Add the olive oil, garlic, onion, celery and carrots to a large slow cooker.
- 3
Pour your beans into a strainer in the sink, and sort through them, making sure you remove any debris or stones.
- 4
Add them to the slow cooker, along with the bay leaf, rosemary, thyme, paprika and black pepper.
- 5
Add six cups of chicken stock to the slow cooker, then 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.
- 6
After it's done slow cooking, stir the soup and mash the beans slightly to thicken up the soup to your desired consistency. You'll also want to add some sea salt before serving to make the flavors pop. Starting with ½ teaspoon, add salt to your taste. I used about 1 teaspoon total, but keep tasting and adding more, ½ teaspoon at a time, until it reaches the level that you prefer.
- 7
Serve your delicious Navy Bean Soup topped with a sprig of fresh parsley or cilantro, if desired.
Slow Cooker Navy Bean Soup Recipe
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About this Recipe
Craving a deeply comforting, hearty meal that practically cooks itself? This Slow Cooker Navy Bean Soup recipe is your answer, delivering rich flavors perfect for any evening, no matter the weather. It's the ultimate set-it-and-forget-it dinner for those busy days.
What makes this Slow Cooker Navy Bean Soup truly special is its incredible ease and the depth of flavor developed through long, slow cooking. You'll love how the navy beans become incredibly tender without the need for overnight soaking, saving you precious prep time. The combination of savory chicken stock, aromatic vegetables, and a blend of rosemary, thyme, and a hint of smoked paprika creates a beautifully balanced and robust soup that's far more rewarding than its minimal effort suggests.
When you ladle up a bowl of this navy bean soup, you can expect a thick, creamy consistency with perfectly cooked, melt-in-your-mouth beans. Each spoonful is packed with the sweet earthiness of carrots, the subtle bite of celery, and the foundational flavors of onion and garlic. The hint of smoked paprika adds a warm, intriguing note that elevates the classic bean soup profile, making it feel both familiar and exciting. This hearty soup is designed to nourish and satisfy, making it a fantastic centerpiece for a cozy meal.
Feel free to customize this slow cooker classic to suit your preferences. For a vegetarian option, simply swap the chicken stock for a good quality vegetable stock. If you're looking to add protein, a diced ham hock or cooked sausage added during the last hour of cooking would be a delicious addition. Don't have smoked paprika? Regular paprika works too, though you might miss that subtle smoky depth.
Serve this warming soup with a side of crusty bread for dipping, or perhaps some homemade cornbread, for a complete and utterly satisfying dinner. It’s perfect for a relaxed family meal or as a make-ahead lunch.