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slow cooker navy bean soup in a black bowl with parsley on top

Slow Cooker Navy Bean Soup

Author: Louisa Clements
5 from 6 votes
Slow cooker navy bean soup is a hearty, vegetarian crockpot soup made with dried navy beans, carrots, celery and fennel.
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Prep: 15 minutes
Cook: 6 hours
Total: 6 hours 15 minutes
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Servings: 6


  • 8 cups water
  • 2 cups dried navy beans
  • 3 carrots, diced
  • 2 stalks of celery, diced
  • 1 onion, diced
  • ½ bulb fennel, diced
  • 4 cloves garlic, minced
  • 2 tbsp tomato paste
  • 2 dried bay leaves
  • 1 ¼ tsp salt
  • 1 tsp dried thyme
  • ½ tsp chili flakes
  • 2 tbsp olive oil


  • Stir water, navy beans, carrots, celery, onion, fennel, garlic, tomato paste, bay leaves, salt, thyme and chili flakes in the slow cooker insert. Cook on low for 6 hours.
  • Stir olive oil into soup before serving.


Depending on the age of your beans, it may take them longer to cook. If they are still hard after six hours, put the lid back on and continue cooking for another hour. 
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