Slow Cooker Jalapeño White Bean Soup

Slow Cooker Jalapeño White Bean Soup

This simple, slow cooker soup recipe is SO easy to make, but it’s far from boring! It’s full of delicious, savory flavors from the garlic, cumin, and cloves. Plus, a bit of a flavor kick from the crushed red pepper and jalapeño! Of course, you can seed your jalapeño to enjoy the flavor without the heat. And, this recipe is chock-full of wholesome veggies and plant-based protein! Enjoy on its own, or pour on top of noodles for a tasty spaghetti chili!


  • 4 oz canned diced green chiles
  • 45 oz canned great northern beans (or cannellini) drained & rinsed
  • cilantro for topping
  • 1/2 tsp crushed red pepper (to taste)
  • 2 tsp cumin
  • 2 tsp dried oregano
  • 4 garlic cloves minced
  • 1 green bell pepper chopped
  • 1/4 tsp ground cloves
  • 3 jalapeños diced (seeded for flavor w/out spice)
  • 1 orange bell pepper chopped
  • 1/4 tsp pepper
  • 1 tsp salt
  • 4 cups vegetable broth
  • 1 yellow onion chopped
  • Procedure

  • Add all ingredients to slow cooker. Cook on low heat for 4-6 hours.
  • Serve on its own, or on top of noodles for a spaghetti chili!
  • Store in an airtight container in the fridge 4-5 days.
  • Yields ~8 cups soup.
  • Per serving: 13g fiber | 6g sugars
  • Nutritional Info

    Serving: 1 1/3 cups
    6 servings
    Calories: 227

    • 43g Carbs

    • 0g Fat

    • 14g Protein

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