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Slow Cooker Sage and White Bean Soup

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This Slow Cooker Sage and White Bean Soup is so easy to make, so healthy packed with fresh veggies and so….yum! It’s  a great weeknight meal and stays good in the fridge for days. 

Slow Cooker Sage and White Bean Soup via #vegan #oilfree

One of my memories from childhood is my mom making her Ham and Bean soup. It was one of my favorite meals, and I always remember the beans cooking for hours and hours, while my siblings and I were starving (and probably complaining). =)

Since becoming vegan, I’ve tried to find ways to incorporate those childhood recipes into my own cruelty-free creations. I’ve been experimenting for years with different flavors in bean soup, and I think I’ve finally found a keeper. The secret ingredient- fresh sage!! This herb is oh-so-yummy and leaves a hearty, earthy taste to this comfort food. Be sure to use fresh sage for this recipe; dried just doesn’t taste the same.

This soup is also made in a slow cooker, which is one of the world’s best inventions (next to the Instant Pot of course). It’s great when I’m working a lot and just want dinner to magically make itself! Ok, so it does take “a little” work, but most of the work is done behind the scenes.

How to make this slow cooker soup:

To start, gather and prepare all of the ingredients. Finely chop the onion, grate the carrots and zucchini, mince the garlic and finely chop the sage. Throw all ingredients (except for lemon juice), into the slow cooker.

Slow Cooker Sage and White Bean Soup via #vegan #oilfree

Turn the slow cooker on low for 8-10 hours or high 6-7 hours. Test the beans for doneness and when soft, add the lemon juice and stir. Remove the bay leaves and serve.

This Sage and White Bean Soup is a super comforting dish perfect for cold nights, or just when you want something healthy and easy. It will stay good in the fridge for about 5-6 days, if kept in the fridge in an airtight container (or in the slow cooker with the lid). And the longer it sits, the more flavorful it becomes. Before serving, season with salt and pepper, to taste.

Slow Cooker Sage and White Bean Soup via #vegan #oilfree

Looking for another slow cooker soup recipe? Try my Slow Cooker Sweet Potato Coconut Curry Soup.


Slow Cooker Sage & White Bean Soup

This Slow Cooker Sage and White Bean Soup is so easy to make, so healthy packed with fresh veggies and so….yum! It’s  a great weeknight meal and stays good in the fridge for days. 

  • Author: Christin McKamey
  • Prep Time: 20
  • Cook Time: 6 hours
  • Total Time: 6-8 hours
  • Yield: 10 1x
  • Category: Soups
  • Method: Slow Cooker
  • Cuisine: Comfort Food


  • 1 medium white onion, finely diced (about 1 1/2 cups)
  • 4 garlic cloves, minced
  • 2 medium carrots, grated (about 1/2 cup), no need to peel carrots if organic- OR you can also use 1/2 cup shredded carrots
  • 1 medium zucchini, grated (about 1 1/2 cups)
  • 2 cups packed, chopped kale (hard parts discarded)
  • 1 pound dry navy beans
  • 1 (15 ounce) can sweet corn, drained
  • 4 cups low sodium vegetable broth
  • 2 cups water
  • 1 teaspoon ground coriander
  • 1 teaspoon ground thyme
  • 1/2 teaspoon freshly ground black pepper
  • 1 teaspoon salt
  • 1 teaspoon smoked paprika (or regular paprika)
  • 1/4 cup fresh chopped sage
  • 2 bay leaves
  • 2 tablespoons fresh lemon juice


  1. Add all ingredients (except lemon juice) to slow cooker. Cook on low 8-10 hours or high 6-7 hours. *Time may be a bit longer depending on slow cooker.
  2. Taste to make sure beans are cooked fully. When ready, remove bay leaves and add lemon juice. Stir well. Season with salt and pepper, to taste. Serves 10.


This recipe makes 10 (1-cup) servings.


  • Serving Size: 1 cup
  • Calories: 217
  • Sugar: 6.2
  • Sodium: 555
  • Fat: 1.6
  • Carbohydrates: 41.6
  • Protein: 12.1

Keywords: slow cooker white bean soup, slow cooker sage and white bean soup, sage and white bean soup

Hi, I'm Christin- thanks for stopping by my happy place! Here you will find healthy, original meat-free recipes. No matter where you are in your health journey, I hope I can help and inspire you. Read more...


  • I made this with 2 cans of chickpeas and didn’t shred the zucchini or carrots–I halved the carrots lengthwise and finally sliced them; did the same for the zucchini (with thicker slices since zucchini cooks up quickly). I also used frozen sweet corn. I did add some red chili flakes at the end (I didn’t have lemon juice). Hubby said, “It’s a keeper.” and that is my ultimate test.

    Very easy and tasty soup!

    • Yay thanks Patty!! I’m so happy you and your husband enjoyed this soup. I like the chili flakes idea. Thanks!!

  • This is so good! We’ve been eating plant based for the last few weeks and I came across your blog searching for some healthy meals. It was the perfect meal for this weather. I can’t wait to try some of your other recipes.

    • Yay thanks Bri!! Welcome to my little online world and I hope you enjoy my other recipes. =)

  • I always thought you had to soak dry beans before cooking with them?

    • Hi Irene, thanks for your comment. It’s true people have been soaking beans for years before cooking them. However, I’ve done some research on this and it’s not necessarily common practice. You can certainly soak the beans for this recipe, but it tastes great either way! Thanks!


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