Navy Bean Soup in a white ceramic bowl
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3.82 from 94 votes

Slow Cooker Navy Bean Soup Recipe

This Slow Cooker Navy Bean Soup recipe is the perfect dinner for cold winter nights!
Prep Time20 mins
Cook Time8 hrs
Total Time8 hrs 20 mins
Course: Soup
Cuisine: American
Servings: 8
Calories: 310kcal
Author: Chrystal Johnson



  • Start off by adding Navy Beans to a large stockpot and boil for 10 minutes.
    Navy beans in a stainless steel stockpot
  • While the navy beans are boiling, mince the garlic, dice the onion, slice the celery and slice the carrots into thin rounds. Add the olive oil, garlic, onion, celery, and carrots to a large slow cooker.
  • Drain your beans and sort through the beans and remove any debris or stones. Give them a quick rinse and then add them to the slow cooker, along with the bay leaf, rosemary, thyme, paprika and some freshly cracked pepper.
    Navy bean soup recipes in slow cooker
  • Add six cups of chicken stock to the slow cooker stir carefully to combine the ingredients. Place the lid on the slow cooker and cook for 8 hours on low or on high for 4-5 hours.
  • After 8 hours, stir the soup and mash the beans slightly to thicken up the soup to your desired consistency.
    Navy Bean soup in a slow cooker
  • You'll want to add some sea salt before serving to make the flavors pop. Starting with ½ teaspoon, add salt to your taste. I used about 1 teaspoon total, but keep tasting and adding more, ½ teaspoon at a time, until it reaches the level that you prefer.
  • Serve topped with a sprig of cilantro, if desired.
    Close up of Slow Cooker Navy Bean Soup with a sprig of cilantro



Calories: 310kcal | Carbohydrates: 46g | Protein: 17g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 5mg | Sodium: 732mg | Potassium: 1029mg | Fiber: 15g | Sugar: 7g | Vitamin A: 4885IU | Vitamin C: 4.4mg | Calcium: 112mg | Iron: 3.7mg