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Amy Elizabeth Forsyth
By Amy Elizabeth Forsyth

White Bean Crock Pot Soup

6 steps
Prep:15minCook:8h
This recipe is vegan and gluten free, if no meat is added.
Updated at: Thu, 17 Aug 2023 08:01:42 GMT

Nutrition balance score

Great
Glycemic Index
46
Low
Glycemic Load
23
High

Nutrition per serving

Calories322 kcal (16%)
Total Fat0.1 g (0%)
Carbs19.2 g (7%)
Sugars3.2 g (4%)
Protein21.2 g (42%)
Sodium552.8 mg (28%)
Fiber9.6 g (34%)
% Daily Values based on a 2,000 calorie diet

Instructions

Step 1
Add all ingredients to slow cooker or Instant Pot and stir.
Step 2
If cooking in a slow cooker, cook on low for 6-8 hours or high for 4-5 hours.*
Step 3
If cooking in an Instant Pot, add all ingredients to the pressure cooker, close the lid and make sure you are NOT venting. Select the Bean/Chili setting which should be pre-programmed to cook for 30 minutes, high pressure, and on the normal mode. Allow the Instant Pot to release naturally.*
Step 4
20 minutes from completion time, remove 3/4 cup of beans, purée with handheld immersion blender, then add back to the soup. Add rinsed and canned cannellini beans, if using.

Notes

Step 5
You can add other beans! If you use dry cannellini beans, make sure to boil for ten minutes first to avoid toxins. Canned cannellini beans just need to rinsed.
Step 6
This recipe is not meant for meat, but adding cooked, crumbled bacon or cooked ham is fine if that’s what you prefer.

Notes

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