Slow Cooker Bean & Potato Soup

This post may include affiliate links.

No matter where you are, a bite of this savory Slow Cooker Bean & Potato Soup will bring you home. It simmers with the soothing comforts of a home-cooked meal shared with friends and family. The dish combines just the right amount of spices, potatoes, and beans to hit the spot on a bitterly cold day and satisfy any growling stomach.

Potatoes deliver a decadent, thick texture that pairs perfectly with chewy beans and warm, slow-cooked veggies. The slow cooker allows the array of spices and juicy vegetables to fuse together into one flavorful soup. Did we mention it’s a breeze to make? Simply toss the ingredients together and your appliance takes care of the rest! Nothing beats being greeted by this soup’s mouthwatering aroma after a long day at work.

Slow Cooker Bean and Potato Soup

Slow Cooker Bean and Potato Soup

Yields: 8 servings | Serving Size: 1 1/2 cups | Calories: 287 | Total Fat: 3g | Saturated Fat: 1g | Trans Fat: 0g | Cholesterol: 2mg | Sodium: 91mg | Carbohydrates: 53g | Fiber: 10g | Sugars: 2g | Protein: 13g | SmartPoints (Freestyle): 8 |


  • 1 pound yukon gold potatoes, peeled and chopped (about 3- 4 cups chopped)
  • 2 cans northern beans, drained and rinsed
  • 1/2 cup chopped onions or shallots
  • 2 garlic cloves, minced
  • 1/2 cup chopped carrots
  • 1/2 cup chopped celery
  • 2 tablespoons finely chopped fresh rosemary or 2 teaspoons dried rosemary
  • 1/2 tablespoon finely chopped fresh oregano or 1 teaspoon dried oregano
  • 2 tablespoons fresh thyme leaves or 2 teaspoons dried thyme
  • 1 teaspoon kosher or sea salt
  • 1/4 teaspoon black pepper
  • 1 teaspoon crushed red pepper flakes, optional, more or less for spiciness desired
  • 4 cups low-sodium vegetable or chicken stock
  • 1 parmesan rind or 1 (2-inch) piece parmesan, optional*
  • 1 tablespoon extra virgin olive oil
  • 1 bay leaf


  1. Add all ingredients to the crockpot and stir. Allow to cook on low for 6-8 hours or high for 5 hours.
  2. *Note that adding the parmesan rind or a piece of parmesan adds a lot of savory flavor to the soup. Remove it before serving.
  3. Enjoy!

For more hearty recipes and powerful workouts, like us on Facebook and follow us on Pinterest. Subscribe to our newsletter for VIP access to SkinnyMs. updates!

What soups would you like to see from the SkinnyMs. kitchens? Let us know!

11 Comments on "Slow Cooker Bean & Potato Soup"

  1. Lynda  January 20, 2016

    I have been cooking this soup for over 6 hours and the potatoes are not cooked yet. Are they supposed to be a little crunchy?

    • Gale Compton  January 20, 2016

      Lynda, Hmmmm…the potatoes should be done after 6 hours. No, they should not be crunchy. Did you cut them into small pieces? I would recommend breaking them up as much as possible and check in 30 minutes. Keep us posted. 🙂

      • Lynda  January 20, 2016

        I think that my slow cooker might be going bad. The carrots and celery are not cooked either, although everything is hof. I have transferred the soup to Mother crock pot and will see how it does now.

  2. Lynda  January 20, 2016

    I cut them into small pieces. I just checked them and they are still hard.

  3. Sherri  June 7, 2016

    Can you freeze this?

    • Kym Votruba  June 8, 2016

      Yes! Just seal in an air-tight container.

  4. Caz  August 23, 2016

    What are northern beans ? are they like cannellini beans

    • Gale Compton  August 23, 2016

      Caz, Pretty much. You can also use navy beans.

  5. B snyder  July 3, 2018

    The oregano, thyme and rosemary have no place in this recipe. Their flavors do not blend well with the beans.

    • Nichole Furlong  July 3, 2018

      We’re sorry to hear you did not care for the herbs in this recipe! Please feel leave out ingredients you do not care for from the recipe!


Leave a Comment

Your email address will not be published.