2 Bean Soup (Crock Pot) Recipe

Name: 2 Bean Soup (Crock Pot)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 1 onion, chopped; 2 carrots, peeled and sliced; 1 teaspoon fennel seed; 1 (14 ounce) can tomatoes, diced; 4 cups vegetable broth; 2 potatoes, peeled and diced; 2 (14 ounce) cans white beans (I used Cannellini, white kidney beans and chick peas); 2 cups frozen green beans (do not thaw the beans, or they will turn mushy with the long crock pot cooking time); salt; pepper; 1 cup basil leaves; 4 garlic cloves; ⅓ cup parmesan cheese, grated; ¼ cup olive oil (I use extra virgin olive oil)

Servings: persons

1 tablespoon olive oil
1 onion, chopped
2 carrots, peeled and sliced
1 teaspoon fennel seed
1 (14 ounce) can tomatoes, diced
4 cups vegetable broth
2 potatoes, peeled and diced
2 (14 ounce) cans white beans (I used Cannellini, white kidney beans and chick peas)
2 cups frozen green beans (do not thaw the beans, or they will turn mushy with the long crock pot cooking time)
salt
pepper
1 cup basil leaves
4 garlic cloves
⅓ cup parmesan cheese, grated
¼ cup olive oil (I use extra virgin olive oil)

1
In a small skillet over medium heat, add fennel seeds and cook stirring for a few minutes (2-3 minutes) or until seeds are toasted and fragrant.
2
Remove from heat and transfer to a mortar and pestal and crush seeds.
3
Set aside.
4
In a skillet, heat oil over medium heat for 30 seconds or so.
5
Add onions and carrots, stirring until vegetables are softened (6-10 minutes).
6
Stir in toasted fennel seeds and cook stirring another minute.
7
Add tomatoes with juice and bring to a boil.
8
Transfer mixture to crock pot.
9
Add broth, potatoes, white beans and green beans.
10
Cover and cook on low for 8 hours.
11
Season with salt and pepper.
12
To make pistou -- in a food processor or blender combine basil, garlic and parmesan - process until smooth.
13
Slowly add the olive oil through the food tube until combined.
14
Ladle soup into bowls and top with the pistou.

558

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 tablespoon olive oil, 1 onion, chopped, 2 carrots, peeled and sliced, 1 teaspoon fennel seed, and more.

Yes, 2 Bean Soup (Crock Pot) falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

2 Bean Soup (Crock Pot)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions