Slow Cooker White Bean Stew

Not your average soup! Fresh, hot, and full of flavor!

Growing up in upstate NY, we would frequently gets some pretty aggressive lake-effect storms that would present us with multiple feet of snow overnight. I remember walking down my driveway to catch the bus the morning after a snowfall, and compare myself height-wise to the thick layer of snow blanketing my front yard.

On winter weekends, my brother, sister, and I would eagerly look forward to diving into that pristine layer of sparkling snow that covered our yard, tainting its perfection with footsteps and snowballs. We competed with each other, building impressive igloos and silly-looking snowmen.

I have fond childhood memories of my mom bundling us up beforehand with layer upon layer until we could barely walk straight without toppling over. We probably looked even funnier coming in afterwards, with our faces beet-red from the freezing cold and our snow-drenched clothing dripping water throughout our walkway.

After peeling off our sweaty, snowy clothing and slipping on comfy sweaters, we’d sit at the table with grumbling tummies as my mom would serve us each a big bowl of hearty stew.

She’d use tons of veggies and spices. And as resistant as I was to vegetables at the time, I’d somehow lick my bowl clean and help myself to seconds when it came to her belly-warming stew.

Well lucky for you, here at Skinny Ms., we’ve been fortunate enough to get our hands on a similar recipe that tastes even better than mom’s.

I know I know- I shouldn’t compare. And if you’re reading this, Mom, just know that you’re scrumptious stew has a special place in my heart.

Our Slow Cooker White Bean Stew deserves praise not only because of its flavor, but because it’s incredibly healthy as well!

Slow Cooker White Bean Stew

First off, the veggie-rich recipe calls for no meat whatsoever, so you don’t have to worry about its fat and cholesterol content. This also shaves off a hefty chunk of calories when compared to meat-based stews.

In fact, this scrumptious recipe can appeal to virtually anyone, as it is:

  • Vegetarian-friendly
  • Vegan-friendly (when you ditch the parmesan)
  • Gluten-free
  • Lactose-free
  • Soy-free

So right off the bat, you don’t have to have any reservations about whipping up this delectable stew for visiting friends and family.

Navy beans make up the bulk of this recipe. These light and chewy beans pack in a substantial dose of fiber, which not only improves digestion, but can also stabilize your blood sugar levels and lower cholesterol.

Not to mention, the fiber all-stars are a great source of meatless protein to curb cravings and keep you full and focused.

Along with beans, this delicious stew calls for a handful of colorful superfoods like carrots, celery, kale, yellow onion, diced tomatoes, and garlic. These healthy beauties turn soft and tender after slow-cooking in each others juices for hours, releasing incredible depth of flavor you have to taste to believe.

Savory spices like crushed red pepper add a pinch of zest that’ll keep your taste buds singing, while rosemary and thyme give the stew a touch of garden-fresh goodness.

This belly-warming recipe is the perfect pick-me-up on chilly afternoons, when you crave something warm and comforting, but also hearty and delicious!

And since the recipe’s bursting with vitamins and minerals your body will appreciate, you can savor each and every spoonful and help yourself to seconds without guilt.

As a bonus, your slow-cooker makes it incredibly easy to whip up this delicious meal. The foolproof instructions basically ask you to throw ingredients into your slow-cooker, cover the appliance, and cook for 2-4 hours, depending on your availability.

I mean let’s be real- it doesn’t get much easier than that!

Enjoy this rich, flavorful stew as a light dinner or wholesome lunch. And to make it extra special, gobble down the dish with a side of warm, baked bread. Mmm-mmm good.

 

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Chef Nichole

Nichole has a culinary degree from Great Lakes Culinary Institute and has worked in the culinary industry for 10 years. She also has the knowledge to write recipes using the most nutritious, fresh, and balanced ingredients. Nichole enjoys creating healthy and tasty recipes anyone can prepare, no matter their cooking skill level.

More by Chef Nichole

18 Comments

  1. I made this recipe today with a few alterations. I used cannolini beans since I didn’t have navy beans. Also, I have never had kale so I didn’t even bother buying it at the store. I liked the spices in the recipe but I was kind of disappointed somewhat because it really didn’t get thick. When I see the word stew I think of thick, stick to your ribs kind of stew. I like all the fiber and protein in the recipe. I like easy crockpot recipes and I will make this again.

  2. I made this soup for supper tonight and it turned out quite well. The flavor was very good and it was extremely easy to make. I left the crockpot on low for for five hours but still found that the beans fairly hard (I could only find dried navy beans) and it lacked liquid. After turning it up to high for another 1.5 hours and adding the rest of a carton of veggie stock, the beans were cooked through. Next time I will also use less beans and more veggies as well as soak the beans overnight before using. Despite adding the extra liquid, the seasoning was flavourful and the Parmesan cheese was a lovely touch. Thanks for sharing this recipe!

  3. How are you calculating the points? I entered this into the app, and even with regular Parmesan cheese (not the referenced low-fat), it’s calculated as 2 Freestyle/Blue points per serving.

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