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Crockpot Great Northern Beans

What you need: 

1 pound great Northern beans (or any white bean)
1 onion, chopped
2 carrots, chopped
2 ribs celery, chopped
4 cloves garlic, chopped
2 heaping tablespoons vegetable bouillon seasoning (I use Morga)
1 bay leaf
1/4 cup olive oil
1-2 tablespoons vegan butter
salt and pepper, to taste

What you do: 

1. Night before: Sort, wash and cover beans with water to soak. I like to chop all the vegetables and store them in the fridge until morning. In the morning: Rinse beans.
2. Add to crockpot with veggies, bay leaf, vegetable seasoning, butter and olive oil. Cover with about 1" water.
3. Turn crockpot on low and cook all day. You might find that you need to add a little more water toward the end of the cooking process, so if you can’t get home during the day to check, you might want to add a little more water in the beginning.
4. Just before serving, take out about 1 cup beans and puree in a food processor and stir back into crockpot. This process will help thicken the soup. Salt and pepper to taste and enjoy!

Preparation Time: 
8-10 hours
Cooking Time: 
Recipe Category: 


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I doubled the recipe and didn't have every seasoning but made due as I could. It was fantastic and it serves us 13 at about just over a cup per person. So a very cheap, very filling and plenty left to freeze meal. Thanks for sharing this with us! PS. Super low sodium as well.


Made this almost as written. Used 2 large cans of rinsed beans in the morning instead of beans soaked from last night. (This shortened cooking time too, 4 hours on high and my veggies were done.) The other 2 things I did: I omitted the oil and I added a tsp of liquid smoke just before serving. Oh, and I used an immersion blender to smash some of it up at the end.

This was delicious. I made bread to go with it but my 9 year old son and I had eaten most of the beans before we even remembered the bread, they were reallllly good.


Made this today.  I doubled the recipe, added kale and a 28 oz can of diced tomatoes.  Came out terrific, very flavorful!  Very easy, will make again.  Thanks!


I made this for a Christmas party that was today. It came out great. I doubled the recipe but didn't use all of the olive oil. I only added about half of the oil called for in the recipe.I've made beans from scratch before and never added oil. Not really sure why it's in this recipe. I also added some organic kale that I had just for some additional color and used Better than Bullion Organic Vegetable Base. It went over very well and some people asked me for the recipe. My husband loves it too! Thanks for a delicious dish.


Thought I would try this although I am not a Vegan. Followed the recipe just as it reads..I now know why Vegans are so slim. This was the worst tasting soup I have ever had the displeasure of eating. No taste what so ever.. Just a waste of food.. ALL ENDED UP IN THE GARBAGE 


Great and simple dish.  This person cooks like me.  Put it in, go to work, cook all day, come home and eat.  Slow cookers for 6-8 hours?  Maybe if you have 0 commute or work part time!

I used bullion cubes because they were cheaper.  When I saw the size and sodium I decided on 6 which worked for me.  I dislike onion so added extra celery and carrots which also worked for me.  I also don't care for bay, so left it out, np.

Finally, initially seemed very watery and I was worried it was soup which wasn't really what I wanted or planned.  However, it was very thick and more like a stew.  Bread was enough despite my plans for another side.  It also thickened as it stood so if that bothers you recommend letting it stand maybe 30 minutes off.

Actually taste reminds me a lot of pea soup with ham without ham and peas=)  Weird I know.  Enjoy!



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