This delicious Crockpot white bean soup is easy to make and great for fall and winter! When the cooler months roll around we make soup, it’s hearty, filling, and great for meal prep.
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Now that the weather is cooler it’s time for hearty soup recipes like this slow cooker white bean soup. This is a great meal for busy weeknights, a nice and simple dish for weekends, and of course you can make this in advance for quick meal prep!
The great thing about this delicious soup is that it is loaded with veggies, protein, and beans.
It’s hearty which makes it excellent for dinner or lunch, my family loves it and I love that the slow cooker does all the hard work for me!
Here’s what you’ll need to make this Crockpot white bean soup:
You can definitely swap out the vegetables and type of sausage in this recipe for whatever you like in a soup. This combo works well for us but it’s a pretty forgiving recipe so you can make alterations if you need or want to do so!
This recipe uses olive oil, smoked andouille sausage, garlic, onion, carrots, celery, great northern beans, oregano, leaves, chicken broth, water, salt and pepper, and baby spinach.
Feel free to throw in extra veggies as well, you’ll be able to bulk up the recipe and hide some extra vegetables for your picky eaters.
How to make slow cooker bean soup:
Add olive oil to the skillet on medium-high heat. Carefully add sausage stirring often until the sausage is cooked and lightly browned. (about 3-4 min)
Transfer the sausage to the slow cooker. Add garlic,onion,carrots, celery, beans, oregano, and bay leaves. Add the can of broth and the water, Stir to combine all ingredients. Add salt and pepper to taste.
Cover while cooking on low heat. Continue to cook for 7-8 hours. (Or cook on low heat for 3-4 hours)
Add spinach. Stir until the spinach is wilted.
Serve while hot.
Looking for more soup recipes?
Here are some of our other favorite soup recipes that you’ll want to make during these cooler months. Crockpot Chicken Tortilla Soup, Creamy Mushroom Soup, Sausage Potato Soup, Butternut Squash Soup Recipe, Crockpot Vegetable Soup, and Slow Cooker Potato Soup.
- 1 TBSP olive oil
- 1 package thinly sliced smoked andouille sausage (12.8 oz)
- 3 cloves garlic (minced)
- 1 onion (diced)
- 3 carrots (peeled and diced)
- 2 stalks celery (diced)
- 2 cans (15-oz) Great Northern beans (drained and rinsed)
- 1/2 tsp dried oregano
- 2 bay leaves
- 4 C chicken broth
- 2 C water
- Salt and black pepper (to taste)
- 3 C baby spinach
- Add olive oil to the skillet on medium-high heat. Carefully add sausage stirring often until the sausage is cooked and lightly browned. (about 3-4 min)
- Transfer the sausage to the slow cooker. Add garlic,onion,carrots, celery, beans, oregano, and bay leaves. Add the can of broth and the water, Stir to combine all ingredients. Add salt and pepper to taste.
- Stir well.
- Cover while cooking on low heat. Continue to cook for 7-8 hours. (Or cook on low heat for 3-4 hours)
- Add spinach. Stir until the spinach is wilted.
- Serve while hot.
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Nutrition InformationYield 8 Serving Size 1
Amount Per Serving Calories 119Total Fat 5gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 3gCholesterol 8mgSodium 636mgCarbohydrates 14gFiber 4gSugar 2gProtein 6g
These recipes are calculated as a courtesy. They are not intended as medical advice or guaranteed accurate. Please do your own calculations if necessary.