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Navy Bean Soup in a turquoise bowl sitting on an ivory woven mat with a spoon inside the soup.
5 from 3 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 1/2 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