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Jan 28
35

Slow Cooker White Bean Soup

Slow Cooker White Bean Soup

With so many areas getting snow this week, it’s the perfect weather for a hot and steamy bowl of this rustic, hearty Slow Cooker White Bean Soup. Once you cook the bacon (I made mine in the oven so it’s completely hands-off) and chop the veggies (I used my food chopper so this was also done in just a couple minutes – you could also use a food processor), everything just goes into the slow cooker and cooks all day. When it’s finished you just blend some of the soup and add it back in to thicken it up and you’re done. It’s so easy and less than 200 calories per serving! Come in from the cold. Soup’s on!

Slow Cooker White Bean Soup

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Slow Cooker White Bean Soup

Yield: 8 (1 cup) servings

Ingredients:

  • 8 slices center cut bacon, cooked and crumbled (I just throw mine in the oven at 400 on a baking sheet for 15-18 minutes until crispy)
  • 3 (15 oz) cans of Great Northern beans, drained and rinsed
  • 4 medium carrots, diced
  • 4 stalks celery, diced
  • 1 medium onion, diced
  • 3 garlic cloves, minced
  • 3 cups reduced sodium fat free chicken broth (or vegetable broth)
  • 1 bay leaf
  • 1 tablespoon dried parsley
  • ½ teaspoon dried sage
  • 1 teaspoon dried thyme
  • ¼ teaspoon crushed red pepper flakes
  • Salt and black pepper, to taste

Directions:

  1. Place all ingredients except the salt and pepper in your slow cooker and stir to combine. Cook on low for 8 hours.
  2. If you have an immersion blender: just stick it into the cooked soup and blend about 1/3-1/2 of the mixture so that when you stir together it’s chunky but also thicker and no longer brothy. If you are using a regular blender: just transfer 3 cups of the soup mixture into your blender and blend until thick and combined. Pour it back into the pot and stir until well combined
  3. Taste when finished and add salt and pepper as desired.

Weight Watchers SmartPoints:
5 per (1 cup) serving (SP calculated using the recipe builder on weightwatchers.com)

Weight Watchers Points Plus:
6 per (1 cup) serving (P+ calculated using the recipe builder on weightwatchers.com)

Nutrition Information:
194 calories, 34 g carbs, 3 g sugars, 2 g fat, 1 g saturated fat, 13 g protein, 11 g fiber (from myfitnesspal.com)

adapted from My Whole Food Life

   
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35 Responses to “Slow Cooker White Bean Soup”

  1. #
    1
    Marjorie+@APinchOfHealthy — January 28, 2015 @ 1:56 pm

    This looks perfect for all the cold weather we are having. I am pinning this!

  2. #
    2
    Aimee — January 28, 2015 @ 2:28 pm

    That sounds so good! I can’t wait to make it! Also…where did you get that soup bowl from? It looks so handy and I want one of my own!

  3. #
    3
    Mandy — January 28, 2015 @ 3:43 pm

    This looks so good. Will have to put onto the list for next week! Where did you get that amazing soup bowl?!?

    • Emily Bites replied: — January 28th, 2015 @ 7:28 pm

      My husband’s grandma gave it to me actually – I will have to ask her!

    • Emily Bites replied: — January 29th, 2015 @ 11:06 am

      They’re from lakeside.com – just go there and search “soup bowls” and they come right up! I have the green and blue pair.

  4. #
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    Barbara Petty — January 28, 2015 @ 7:25 pm

    Hi,

    So it looks like the bacon is on top. Is it also in the soup?

    Thanks!
    Barbara

    • Emily Bites replied: — January 28th, 2015 @ 7:27 pm

      I just reserved a little bacon to garnish it for the photo – the bacon goes in the soup with all the other ingredients!

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    5
    Brittany — January 28, 2015 @ 10:52 pm

    Soup looks great!

    The Lakeside Colleciton sells those bowls in pairs 🙂

    • Emily Bites replied: — January 29th, 2015 @ 11:06 am

      Yes! I heard back and that’s where they’re from 🙂

  6. #
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    Mary Beth — January 29, 2015 @ 10:07 am

    Thanks for this! I made a pot of soup on the stovetop last weekend using cannellini beans (which would also be good in this soup) but I love the idea of having the slow cooker do the work on a weekday! I’m curious what the WW Points+ would be without the bacon. I love bacon, but am always looking to save a point here and there where I can, or maybe enjoy a larger serving for the same number of points.

    • Emily Bites replied: — January 29th, 2015 @ 11:10 am

      Without the bacon, the entire recipe is 41 points, so you can split it up as you like from there. 🙂

  7. #
    7
    tx_wildfire — January 29, 2015 @ 11:04 am

    Amazon has a similar set…..”Set of 2 Blue and Green Stoneware Soup & Side Bowls”

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    Janet Bradley — January 29, 2015 @ 2:44 pm

    Can I throw a ham bone (frozen) in also. I know, then its called ham and been soup.

    Thanks, Janet

    • Emily Bites replied: — January 29th, 2015 @ 9:15 pm

      Sure!

  9. #
    9
    Nicole — January 30, 2015 @ 6:32 pm

    This looks AMAZING! Cannot wait to try this recipe this weekend!

  10. #
    10
    Jeanne — January 31, 2015 @ 6:41 pm

    Just made a stovetop version of this because it sounded so good but I didn’t have the full day for a slow cooker. Sauteed the veggies first in cooking spray then simmered the soup for 2 hours. Yummy! Will try the slow cooker version sometime as well.

  11. #
    11
    Nicole — February 1, 2015 @ 5:24 pm

    Just sat down to have a bowl…Another great recipe! And got 2 thumbs up from my two year old!!

  12. #
    12
    Cake Chocolate Cheese — February 2, 2015 @ 6:39 pm

    Is it weird that I sometimes wish I could make soup in the summer? I just think soup is so delicious and comforting. This one looks awesome. I’ll have a bowl with an extra sprinkle of bacon bits!

  13. #
    13
    Tara — February 17, 2015 @ 9:03 am

    This is a great recipe! For those wondering, I come from a town where ham and bean soup is a staple. So I subbed the bacon for 8oz of cooked ham cubed and the points are the same. I added the ham to the pot after I blended the three cups and then threw in the cubed ham and let it cook until warmed through. Tastes fantastic! Thanks for sharing this Emily!

  14. #
    14
    Stephanie — February 18, 2015 @ 10:00 am

    I made this last week and with it being so COLD this winter, it was the perfect bowl of comfort. THANKS!

  15. #
    15
    Julie — February 20, 2015 @ 12:24 pm

    This was a home run in our house!! It’s been freezing cold here in NY and this soup was perfect for zero degree weather! My kids said it was a little spicy but they ate every thing in their bowl. I will be making this again and I guess I could cut back on the red pepper flakes or not put it in (for the kids). My whole family loves ALL of your recipes and they are super easy to make.

  16. #
    16
    shiv — February 23, 2015 @ 7:34 am

    awesome

  17. #
    17
    Lynn Rizzo — April 2, 2015 @ 11:29 am

    I’ve now made this 4 times….it is excellent. As a Lifetime WW…..I appreciate all your recipes and your posting of PointsPlus. Thanks.

    • Emily Bites replied: — April 3rd, 2015 @ 3:15 pm

      Thanks Lynn, I’m so glad you love it!

  18. #
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    Julie — January 9, 2016 @ 10:09 am

    I love this bowl! Where did you get it?

  19. #
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    Kelly Tasch — January 14, 2016 @ 9:05 am

    I was just wondering about the blender part. I’ve never heard of taking soup out and mixing it in the blender and then putting it back in the crockpot. Won’t the blender make it more liquidy? I recently just made your beef and barley soup and it was great!!! You get a lot for 6 pts!!!!

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    Not a fan — May 4, 2016 @ 11:05 pm

    Made this today, followed recipe exactly, and it was not enjoyed in our house. My husband described the texture as vomit and it had a very odd taste to it. Needless to say we won’t be making again.

    • Emily Bites replied: — May 10th, 2016 @ 3:05 pm

      Wow, that’s harsh! I’m sorry to hear this recipe wasn’t a good fit for your family. Hope the next one will be a success!

  21. #
    21
    Ashley — November 7, 2016 @ 1:18 pm

    Made this yesterday for my lunches. I’m a sucker for all bean soups and love this one too!

  22. #
    22
    Michael — December 21, 2016 @ 6:46 am

    Easy to put together. Terrible results. Very odd taste. This is the second time I’ve used I’ve used bacon in bean soup and it will be the last. Stick with ham in bean soup. I can’t believe bean soup turned out bad. After 1 bowl by wife and I threw out the rest.

  23. #
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    Maddie — January 23, 2017 @ 6:52 pm

    I can’t find canned Great Northern Beans locally, only dried. How can I sub dried beans in this recipe, or would you recommend I buy another kind of bean?

    • Emily Bites replied: — January 30th, 2017 @ 11:40 am

      You can definitely sub another bean. I’d recommend cannellini beans 🙂

  24. #
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    Chantel — January 29, 2017 @ 9:13 pm

    New to WW and am enjoying your blog! Just made this recipe and LOVED it! The smell of the soup throughout the house was wonderful. Very filling too. Very happy with the result. Thank you!

    • Emily Bites replied: — January 30th, 2017 @ 11:04 am

      I’m so happy you loved it! Let me know what you make next 🙂

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    Rene — April 2, 2017 @ 2:41 pm

    I forgot to start this until later in the day – do you think I could get away with cooking it on high for 4 hrs??

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