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Navy Bean Soup in a turquoise bowl sitting on an ivory woven mat with a spoon inside the soup.
4.75 from 12 votes

Navy Bean Soup Slow Cooker Style

Slow Cooker Navy Bean Soup is comfort food to the max and has the quality and flavors for all ages. A great dinner so go ahead and serve it to your family and make it a tradition.
Course Main Course, Soup
Cuisine Beans, Crock Pot, Slow Cooker
Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Servings 6 Servings
Calories 167kcal


  • 16 ounces Navy beans, dried
  • 5 cups water
  • 2 tablespoons extra virgin olive oil
  • 1 onion, large yellow, chopped
  • 4 cloves garlic, 3-4 to 4 garlic cloves, depending on how big they are, finely chopped
  • 1 corn, on the cob or 1 can Whole Kernel Corn
  • 14 ounces diced tomatoes, canned 14 to 15 ounces
  • 1 ½ teaspoons oregano dried
  • 1 teaspoon salt
  • dash black pepper


The Night Before:

  • Pick over the beans and rinse. Place the beans in a large pot and cover with water by about 2 to 3 inches. Let soak overnight - the beans will swell.

In the Morning:

  • Drain the beans and place in a large slow cooker.
  • Heat the oil in a skillet and saute the onion until it is translucent - about 10 minutes.
  • Shuck the corn and cut off the corn kernels or drain the can of corn.
  • Add everything to the crockpot and cook on low for 8 to 10 hours or high 4 to 5 hours. All done and ready to serve.



Will keep in the fridge for 3 days or you can freeze for up to 4 months.
Let the mixture cool to room temperature and freeze in any of the ways I have described in my article Preparing Food for the Freezer
Take out of the freezer and put in the refrigerator a few hours (about 6 hours) before heating. Heat in a large saucepan or in the microwave. Serve hot.


Serving: 1cup | Calories: 167kcal | Carbohydrates: 24g | Protein: 7g | Fat: 5g | Saturated Fat: 4g | Sodium: 493mg | Potassium: 451mg | Fiber: 9g | Sugar: 2g | Vitamin A: 85IU | Vitamin C: 8.4mg | Calcium: 91mg | Iron: 2.6mg