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Bowl of Crockpot Navy Bean Soup garnished with fresh thyme and olive oil on a wooden table

Crockpot Navy Bean Soup

This Crockpot Navy Bean Soup is a time-saving recipe that delivers delicious, healthy comfort food with minimal effort. Perfect for busy weeknights, it transforms dried beans into a hearty, satisfying dish.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 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 tablespoons tomato paste
  • 2 dried bay leaves
  • 1 ¼ teaspoons salt
  • 1 teaspoon dried thyme
  • ½ teaspoon chili flakes
  • 2 tablespoons olive oil

Method
 

  1. Add water, navy beans, carrots, celery, onion, fennel, garlic, tomato paste, bay leaves, salt, thyme, and chili flakes to your slow cooker.
  2. Stir everything to combine, ensuring the beans are fully submerged in liquid.
  3. Set your slow cooker to low and cook for 6 hours. During this time, the beans will soften and soak up all those delicious flavors—no stirring needed!
  4. Just before serving, stir in the olive oil for a velvety finish.

Notes

Pro tip: Depending on the age of your beans, you may need to add an extra hour of cooking time if they’re still a bit firm after six hours. Don’t rush—perfectly tender beans are worth the wait!