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Slow Cooker White Bean Soup

This rustic, hearty Slow Cooker White Bean Soup cooks all day for a warm, filling meal!


  • 8 slices center cut bacon, cooked and crumbled (I just throw mine in the oven at 400 on a baking sheet for 15-18 minutes until crispy)
  • 3 (15 oz each) cans of Great Northern beans, drained and rinsed
  • 4 medium carrots, diced
  • 4 stalks celery, diced
  • 1 medium onion, diced
  • 3 garlic cloves, minced
  • 3 cups reduced sodium fat free chicken broth, or vegetable broth
  • 1 bay leaf
  • 1 tablespoon dried parsley
  • ½ teaspoon dried sage
  • 1 teaspoon dried thyme
  • ¼ teaspoon crushed red pepper flakes
  • Salt and black pepper, to taste


  • Place all ingredients except the salt and pepper in your slow cooker and stir to combine. Cook on low for 8 hours.
  • If you have an immersion blender: just stick it into the cooked soup and blend about 1/3-1/2 of the mixture so that when you stir together it’s chunky but also thicker and no longer brothy. If you are using a regular blender: just transfer 3 cups of the soup mixture into your blender and blend until thick and combined. Pour it back into the pot and stir until well combined
  • Taste when finished and add salt and pepper as desired.


MyWW SmartPoints per (1 cup) serving: (SP calculated using the recipe builder on weightwatchers.com)
Green: 5 SmartPoints/ Blue: 1 SmartPoints/ Purple: 1 SmartPoints
Weight Watchers Points Plus:
6 per (1 cup) serving (P+ calculated using the recipe builder on weightwatchers.com)
Nutrition Information:
194 calories, 34 g carbs, 3 g sugars, 2 g fat, 1 g saturated fat, 13 g protein, 11 g fiber (from myfitnesspal.com)
adapted from My Whole Food Life