2 Bean Soup (Crock Pot)

READY IN: 8hrs 30mins
Recipe by ellie_

This soup is wonderful -- don't skip the basil pistou -- never had one before but it makes the soup heavenly and different from any other bean soup I've ever had. For the second day lunch - I just had the soup added the pistou to the tupperware container - heated it up in the microwave at work -- the smell was wonderful and the taste -- yum! I changed the original recipe from The Healthy Slow Cooker to adjust to what I had on hand. My version is listed here -- the original version was very similar but used larger amounts of ingredients - and I used what I had on hand.

Top Review by KateL

3 Stars, pleasantly different and mellow soup with the basil pistou. DH said 3 stars, he's hard core carnivore, I would give 3.5; I would make changes to thicken the soup when I make it again (carrot or potato-garlic puree or add another can of beans already pureed or pressure cook with a ham hock or ham bone to draw out the gelatin), I would probably use a pressure cooker to intensify the flavors, and a non-vegetarian would welcome the addition of a roasted ham hock. This took much longer to prepare for the crock pot than I usually spend, and the end result was a thinner soup than I prefer. Thank goodness I had a bushy basil plant; it looks well-pruned now. The parmesan cheese ended up sticking to the spoon and bowl, requiring careful elbow-greased cleaning. Accepting the soup for what it is, I enjoyed it, but I would prefer more depth to the taste and I would have to add ham for DH on the next go-round. Made for Newest Zaar Tag.

Ingredients Nutrition


  1. In a small skillet over medium heat, add fennel seeds and cook stirring for a few minutes (2-3 minutes) or until seeds are toasted and fragrant. Remove from heat and transfer to a mortar and pestal and crush seeds. Set aside.
  2. In a skillet, heat oil over medium heat for 30 seconds or so. Add onions and carrots, stirring until vegetables are softened (6-10 minutes).
  3. Stir in toasted fennel seeds and cook stirring another minute.
  4. Add tomatoes with juice and bring to a boil.
  5. Transfer mixture to crock pot.
  6. Add broth, potatoes, white beans and green beans.
  7. Cover and cook on low for 8 hours. Season with salt and pepper.
  8. To make pistou -- in a food processor or blender combine basil, garlic and parmesan - process until smooth. Slowly add the olive oil through the food tube until combined.
  9. Ladle soup into bowls and top with the pistou.

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