This is an easy, yummy recipe for Gluten-Free Crockpot White Bean Soup.
Not only is it Gluten-Free, it’s also Dairy-Free, Soy-Free and Nut-Free but NOT flavor-free! This Crockpot White Bean Soup rocks my world.
Even as soup season comes to an end, this recipe still makes it into my meal rotation. Serve it up with a nice side salad and some Gluten-Free Biscuits– your family will thank you!
As a side note, whoever discovered beans gets a big fat high-five from yours truly. They’re just incredibly healthy and Incredibly and cheap. And so is this Slow Cooker White Bean Soup. Enjoy!
Crockpot White Bean Soup
Ingredients:
- 2 tbs. olive oil
- 4 garlic cloves, minced
- 1 medium yellow onion, diced
- 2 large carrots, diced
- 4 stalks celery, diced
- 1 lb. dry navy beans, rinsed and sorted through, debris and stones removed
- 1 bay leaf
- 1 ½ tsp. Italian seasoning
- 1/2 tsp smoked paprika
- Sea salt and fresh pepper to taste
- 6 cups gluten-free chicken stock or broth
Directions:
- Add the olive oil, garlic, onion, celery, and carrots to a large crockpot.
- Add beans to the crockpot, along with the bay leaf, Italian seasoning, paprika, and sea salt and pepper.
- Add SIX CUPS of chicken stock to the crockpot and stir to combine the ingredients.
- Place the lid on the pot and cook for 8-10 hours on low or on high for 4-5 hours.
- After 8-10 hours, stir the soup and mash the beans slightly.
- Add salt and pepper to taste and serve.