Go Back

Slow Cooker White Bean Soup

A hearty and comforting soup made with great northern beans, butternut squash, and spinach, perfect for any time of the year.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 7 hours
Total Time 7 hours 15 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cans great northern beans, drained and rinsed
  • 2 cups butternut squash, cubed
  • 1 leek, sliced
  • 2 cups fresh spinach
  • 1 Parmesan rind Adds rich flavor
  • 4 cups vegetable broth
  • 1 teaspoon garlic powder
  • to taste salt and pepper
  • as needed olive oil for sautéing Optional for enhancing flavor

Method
 

Preparation
  1. Drain and rinse the great northern beans.
  2. Cube the butternut squash, slice the leek, and wash the fresh spinach.
Cooking
  1. In a slow cooker, combine the great northern beans, butternut squash, leeks, and spinach.
  2. Add the Parmesan rind and pour in the vegetable broth. Season with garlic powder, salt, and pepper.
  3. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until vegetables are tender.
Serving
  1. Before serving, remove the Parmesan rind and adjust seasoning if needed.
  2. Serve hot, optionally garnished with fresh herbs or a drizzle of olive oil.

Notes

For added flavor, sauté the leeks in olive oil before adding them to the slow cooker. You can also add spices or experiment with other vegetables. Ensure proper seasoning adjustments are made towards the end of cooking.