Slow Cooker Sage & White Bean Soup

This Slow Cooker Sage and White Bean Soup is so easy to make, so healthy packed with fresh veggies and so....yum! It's a great weeknight meal and stays good in the fridge for days.

Prep time: PT20M

Cook time: PT360M

Total time: PT20M

Rating

5 stars (4 reviews)

Keywords

sage and white bean soup, slow cooker sage and white bean soup, slow cooker white bean soup

Ingredients

1 medium white onion (finely diced (about 1 1/2 cups))
4 garlic cloves (minced)
2 medium carrots (grated (about 1/2 cup), no need to peel carrots if organic- OR you can also use 1/2 cup shredded carrots)
1 medium zucchini (grated (about 1 1/2 cups))
2 cups packed (chopped kale (hard parts discarded))
1 pound dry navy beans
1 15 ounce can sweet corn, drained
4 cups low sodium vegetable broth
2 cups water
1 teaspoon ground coriander
1 teaspoon ground thyme
1/2 teaspoon freshly ground black pepper
1 teaspoon salt
1 teaspoon smoked paprika (or regular paprika)
1/4 cup fresh chopped sage
2 bay leaves
2 tablespoons fresh lemon juice

Cuisine

Comfort Food

Steps

Add all ingredients (except lemon juice) to slow cooker. Cook on low 8-10 hours or high 6-7 hours. *Time may be a bit longer depending on slow cooker.
Taste to make sure beans are cooked fully. When ready, remove bay leaves and add lemon juice. Stir well. Season with salt and pepper, to taste. Serves 10.

Nutitrion

Serving Size: 1 cup
Calories: 217 kcal
Carbohydrates: 41.6 g
Protein: 12.1 g
Fat: 1.6 g
Sodium: 555 mg
Sugar: 6.2 g

Reviews

Terri on 2025-10-27 (5 stars):
So, so good and easily customized based on what you have on hand and what's in season. I pulled out my garden the other day and happened to have everything for this soup which is why I picked it, and I'm glad I did. I did use a different bean (buckeye) but I'm sure pretty much any bean would be delicious. Thanks for the recipe!
Patty Eilers on 2019-10-12 (5 stars):
I made this with 2 cans of chickpeas and didn't shred the zucchini or carrots--I halved the carrots lengthwise and finally sliced them; did the same for the zucchini (with thicker slices since zucchini cooks up quickly). I also used frozen sweet corn. I did add some red chili flakes at the end (I didn't have lemon juice). Hubby said, "It's a keeper." and that is my ultimate test. Very easy and tasty soup!