Crock Pot Great Northern Bean Soup

This Crock Pot Great Northern Bean Soup is a hearty and healthy recipe, which includes dried Great Northern beans and fresh vegetables. It’s a classic, foolproof recipe, ready in about 7 hours and 10 minutes.

Crock Pot Great Northern Bean Soup Ingredients

• 1 lb. dried Great Northern beans, rinsed and sorted
• 3 large carrots, peeled and diced
• 2 stalks celery, diced
• 1 yellow onion, diced
• 6 cloves garlic, minced
• 1 tablespoon Italian seasoning
• 1/4 teaspoon baking soda
• 8 cups low-sodium vegetable broth
• 1 tablespoon lemon juice
• Optional: Olive oil for drizzling

How To Make Crock Pot Great Northern Bean Soup

1. Add ingredients to slow cooker: Place beans, carrots, celery, onion, garlic, Italian seasoning, and baking soda into the slow cooker.
2. Pour in broth: Cover the ingredients with vegetable broth and stir to combine.
3. Cook the soup: Cover with lid and cook on high for 5–7 hours until beans are soft.
4. Finish and serve: Stir in lemon juice and adjust seasoning to taste. Drizzle with olive oil if desired.

Recipe Tips

• Do I need to soak the beans? No soaking is needed thanks to the slow cooking and baking soda.
• How to make it creamier: Blend a portion of the soup for a thicker, creamy texture.
• Can I use canned beans instead? Yes, but reduce cooking time significantly and skip the baking soda.
• Why add baking soda? It helps soften the beans faster and reduces cooking time.
• How to add more flavor: A smoked paprika or bay leaf can be added during cooking.

What To Serve With Bean Soup

This rustic soup goes great with simple, comforting sides:

• Cornbread or dinner rolls
• A fresh garden salad
• Roasted sweet potatoes
• Grilled cheese or veggie sandwich

How To Store Great Northern Bean Soup

Refrigerate: Store in an airtight container for up to 5 days. Reheat on the stovetop over low heat.

Freeze: Cool completely, portion into freezer containers, and freeze for up to 3 months. Thaw in the fridge overnight before reheating.

Great Northern Bean Soup Nutrition Facts

• Serving Size: 1 1/2 cups
• Calories: 308
• Total Fat: 1.2g
• Sodium: 763.5mg
• Carbohydrates: 55.5g
• Dietary Fiber: 17.1g
• Sugars: 5.5g
• Protein: 20.8g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I make this soup on low setting?
Yes, cook on low for 8–10 hours until beans are tender.

Can I add meat to this soup?
Yes, smoked sausage, ham, or shredded chicken make great additions.

How do I reduce the sodium?
Use no-salt-added broth and season only at the end.

Can I prep this ahead of time?
Yes, chop all vegetables and store them in the fridge. Assemble and cook the next day.

Can I add leafy greens?
Yes, stir in spinach or kale during the last 15 minutes of cooking.

Try More Recipes:

• Crock Pot Zucchini Soup
• Crock Pot Yellow Split Pea Soup
• Crock Pot Wonton Soup

Crock Pot Great Northern Bean Soup

Recipe by Robert Course: SoupsCuisine: AmericanDifficulty: Easy

Servings

8

servings

Prep time

10

minutes

Cooking time

7

hours 

Calories

308

kcal

A warm, nutritious bean soup made with fresh vegetables and dried beans in the slow cooker.

Ingredients

• 1 lb. dried Great Northern beans
  

• 3 carrots, diced
  

• 2 celery stalks, diced
  

• 1 onion, diced
  

• 6 garlic cloves, minced
  

• 1 Tbsp Italian seasoning
  

• 1/4 tsp baking soda
  

• 8 cups low-sodium vegetable broth
  

• 1 Tbsp lemon juice
  

• Optional: Olive oil

Directions

• Add beans, vegetables, seasoning, and baking soda to slow cooker.
  
• Pour in broth and stir to combine.
  
• Cover and cook on high for 5–7 hours.
  
• Stir in lemon juice and adjust seasoning. Drizzle with olive oil before serving.