Deliciously Creamy Slow Cooker Navy Bean & Rosemary Soup

by Kaitlynn Fenley

This Navy Bean & Rosemary Soup is the perfect slow cooker soup recipe for fall! It only takes about 10 minutes to throw together, then you just set it and forget about it for 6 hours. This is a great meal to prep for an easy dinner on busy days!

Ingredients for Slow Cooker Navy Bean & Rosemary Soup

  • Navy Beans: For this recipe, I use already cooked organic navy beans in a can. Two cans are blended to create a creamy texture!
  • Vegetable Broth: Any vegetable broth will do. You can also use chicken broth if you aren’t vegan.
  • Farro: I like to use farro and barley in this recipe, but you can also sub for quinoa, rice, or cous cous.
  • Rosemary and Garlic: This is where all the delicious rosemary and garlic flavor comes from. The first step to making this soup is to cook the rosemary and garlic in the oil to infuse all the aromatic flavors.
  • Spinach: You can use spinach or kale for this recipe. I prefer the more mild flavor of spinach.

Healthy Crockpot White Bean Soup

I use my instant pot on the slow cooker setting for this recipe, since I don’t have a crockpot. I adjusted my settings to low heat and six-hour cook time. Depending on your work hours, this is a great recipe to throw in the slow cooker in the morning so it’s ready for dinner as soon as you get home! You can cook for 8 hours if that suits your workday better, so the soup is still nice and hot for dinner!

Vegetarian Slow Cooker Recipe for Navy Bean & Rosemary Soup

If you’re looking for a heartier soup, you can customize this recipe! Add in more types of vegetables and whole grains. Try adding in carrots, potatoes, and wild rice! If you eat meat, you can add chicken if you’d like. To keep things vegetarian add in some tofu or tempeh instead.

Navy bean soup with rosemary sprigs and fresh cracked pepper in a white bowl with a black spoon

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Deliciously Creamy Slow Cooker Navy Bean & Rosemary Soup

This Navy Bean & Rosemary Soup is the perfect slow cooker soup recipe for fall! It only takes about 10 minutes to throw together, then you just set it and forget about it for 6 hours. This is a great meal to prep for an easy dinner on busy days!

  • Author: Kaitlynn Fenley
  • Prep Time: 10 minutes
  • Cook Time: 6 hours
  • Total Time: 6 hours 10 minutes
  • Yield: 6 servings 1x
  • Category: Soup
  • Method: Slow Cooker
  • Cuisine: american
  • Diet: Vegan

Ingredients

Scale
  • 4 16-ounce Cans Navy Beans
  • 6 Cups Vegetable Broth
  • 1/2 Cup Farro
  • 2 Tablespoons Olive Oil
  • 5 Rosemary Sprigs
  • 2 Tablespoons Garlic, Minced
  • 1 Teaspoon Black Pepper
  • 1 Teaspoon Salt
  • 2 Cups Spinach

Instructions

  1. In a small saucepan, sautee 3 of the rosemary sprigs and the garlic in olive oil until the rosemary and garlic have a strong aromatic smell.
  2. Remove the rosemary sprigs and add the oil mixture to the slow cooker pot. 
  3. In a blender, blend the entire contents of two cans of navy beans, until a hummus-like mixture forms.
  4. Add the blended beans, vegetable broth, remaining navy beans (drained and rinsed), farro, and remaining rosemary to the slow cooker pot. Give it a stir. 
  5. Set the slow cooker to low heat and a 6 hour cook time. Place the lid on the slow cooker and press start. 
  6. After the cooking time is complete, remove the rosemary sprigs, and stir in the spinach.
  7. Serve and enjoy! 

Keywords: soup, navy bean, white bean, rosemary

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