My Crockpot White Bean and Vegetable Soup is made from a few pantry items, and fresh vegetables that I stored away in the freezer last season (see more on this below). While I take advantage of my crockpot to make this quick and easy soup, you can also make it on the stovetop and let it simmer for approximately 35-45 minutes or until your beans and veggies are tender (directions are included).
Have you ever wished you had access to Farmer’s Market fresh produce all year long? Last year I was paying $20-$30 a week for “fresh” produce all winter long, and I finally said enough was enough! Why are we paying higher prices for grocery store vegetables during the winter? They are always smaller, sadder versions of their in-season selves.
I decided to stock up on fresh produce while it was in season at the markets, and freeze it. Sound crazy? What if I told you I spent less than $20 buying produce to get through the entire winter? All I did was wash it, cut it up in a variety of sizes, and freeze it on parchment paper lined baking sheets. Once frozen (about 1-2 hrs.), I put the veggies in freezer quart-sized bags, and voila! I had enough for dozens of meals, and for a fraction of the grocery store prices. With the prep work done in advance, making meals is an even faster process on busy nights.
Be creative and change the veggies in White Bean and Vegetable Soup to match what’s in season, and your family favorites! Freeze the leftovers for another meal. A fresh loaf of Italian or soda bread pairs nicely with this soup. Find the recipe for my soda bread here, and just omit the raisins or currants.
Crockpot White Bean and Vegetable Soup
Prep Time: 5-10 minutes
- 1 medium sized zucchini, cubed
- 1 medium sized yellow squash, cubed
- 2 carrots, sliced
- 1 ear of fresh corn, kernels cut off, or 1 cup of frozen corn
- 1 small onion, chopped
- 2 cloves garlic, minced, or 1 heaping tsp. of prepared garlic
- 1 32oz. carton of chicken stock or broth (vegetable broth can be substituted)
- 1 – 15 oz. can diced tomatoes, tomatoes and liquid
- 2 – 15 oz. cans cannellini beans, drained and rinsed
- Salt and pepper to taste
- 1 tsp. basil
- 1 bay leaf
- ½ tsp. oregano
Place all vegetables in the crockpot. Add beans and tomatoes, and then pour in chicken stock. Add spices to season, except salt. Cook on low for 8 hours, or high for 4 hours. Add salt if needed (I like to use this sparingly, and often find the broth has enough without adding additional.)
Add the vegetables and garlic to a pan with 1-2 Tbsp. olive oil. Let cook over medium high heat, stirring occasionally, until onion is translucent (about 5 minutes). Add beans and tomatoes, and then pour in chicken stock. Add spices to season. Bring to a boil, then simmer for 30-40 minutes or until beans and vegetables are tender.
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