Slow Cooker Cream of Navy Bean Soup
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Slow Cooker Cream of Navy Bean Soup

Pureed navy beans with cream and shredded carrots. 
Prep Time8 hrs 20 mins
Cook Time9 hrs
Total Time17 hrs 20 mins
Course: Soup
Servings: 8
Calories: 320kcal
Author: Sarah Olson


  • 1 lb. dried navy beans soaked overnight, see step 1
  • 1 white onion diced
  • 1 cup leeks sliced
  • 2 celery stalks cut into chunks
  • 1 garlic clove
  • 2 bay leaves
  • 6 cups chicken broth
  • 1 cup heavy cream
  • 1 carrot peeled and grated

Slow Cooker Size:

  • 5 Quart or larger


  • Soak the beans overnight, do this by covering the beans with plenty of water in a large bowl and let sit overnight, on the counter is fine. In the morning drain the water off the beans and start with the following recipe.
  • Add the presoaked beans, onion, leeks, celery, garlic, bay leaves and chicken broth to the slow cooker. Stir.
  • Cover and cook on low for 10 hours without opening the lid during the cooking time.
  • When the cooking time is done, remove bay leaves. Add the heavy cream and use an immersion blender to blend up the soup. OR add the soup and cream to a blender in batches and puree. 
  • Stir in the grated carrot. 
  • Serve and enjoy!



Nutrition facts are approximate. If you require a special diet, please use your own calculations. 


Calories: 320kcal | Carbohydrates: 40g | Protein: 14g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 40mg | Sodium: 675mg | Potassium: 925mg | Fiber: 14g | Sugar: 3g | Vitamin A: 1940IU | Vitamin C: 15.8mg | Calcium: 130mg | Iron: 3.7mg