Healthy Slow Cooker White Bean Mushroom Soup

Lesley Baradel

Healthy Slow Cooker White Bean Mushroom Soup

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Course Slow Cooker, Soups & Stews, Vegetarian & Vegan
Cuisine American
Servings 6 people
Calories 159.2 kcal


  • 2 cans white kidney or romano beans drained & rinsed
  • 2 medium carrots finely grated
  • 1 medium onion finely chopped
  • 1 can mushroom soup (I used Western Family)
  • 8 cups water
  • 3 bay leaves
  • 5 black peppercorns
  • Cooking spray
  • A tiny pinch of salt and ground black pepper to taste


  • Preheat skillet on medium, spray with cooking spray and add onions. Sautee until golden brown, add grated carrots & cook for another 3 minutes stirring occasionally. Increase heat to high and add sliced mushrooms. Panfry until golden brown stirring frequently. Add canned mushroom soup and cook for another minute.
  • Add sautéed vegetables from Step 1, water, beans, bay leaves and black peppercorns to a crock pot, cover and cook for 6-8 hours on low or for 4 hours on high.



Calories: 159.2kcalCarbohydrates: 32.7gProtein: 9.9gFat: 1.5gSodium: 626.4mgFiber: 9.3g
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