Super Easy White Bean Veggie Soup (Slow Cooker)

Super Easy White Bean Veggie Soup (Slow Cooker)

Since I’ve been hiding away working on my oatmeal book, I thought I better put up a new recipe to let you know I haven’t abandoned you.

Just to update you on my new book, Oat-rageous, the first edits are done and it is being copyedited as you read this and Kate Lewis is taking the photos for it. I can hardly wait until I can tell you more about it.

The soup I have for you today is simple and you probably have the ingredients for it in your pantry right now. I used dry beans in my version of the soup but you could just as easily use a can of pre-cooked beans that you drain and rinse. It was perfect during the snow storms that hit us last week, but I love soup anytime.


  • 1 ½ cup dry cannellini beans (or other white bean like navy or great northern)
  • 8 cups vegetable broth (or water with 2 veggie bouillon cubes)
  • 1 ½ cup diced carrots (about 3 medium carrots)
  • 1 cup diced sweet potato (about 1 small or ½ a large)
  • 1 (14.5 oz/411 g) can diced tomatoes
  • 2 bay leaves
  • 1 teaspoon marjoram
  • 1 teaspoon basil
  • ½ teaspoon ground rosemary (or 2 inch sprigs fresh)
  • salt and pepper, to taste
Read the whole recipe on Healthy Slow Cooking