Garlic Thyme Slow-Cooker White Bean and Vegetable Supper
A comforting and easy slow-cooker dinner featuring tender white beans, carrots, celery, and aromatic garlic and thyme. This savory vegetable stew is perfect for a wholesome family meal with minimal preparation and slow-cooked flavor.
Ingredients
Check ingredients as you go.
- Beans and Vegetables
- Liquids
- Herbs and Seasoning
- Finishing Touch
- Seasoning
- Finishing Touch
Let’s make it
Preparation
Drain and rinse the soaked white beans thoroughly. Place them in the slow cooker.
Preparation
Add the chopped carrots, celery, yellow onion, and minced garlic to the slow cooker with the beans.
Preparation
Pour in the vegetable broth, add the chopped fresh thyme (or dried thyme), and the bay leaf. Stir gently to combine.
Cooking
Cover and cook on low for 7 to 8 hours, or until the beans are tender and the vegetables are soft. Taste and adjust seasoning with salt and freshly ground black pepper as needed.
Finishing
Just before serving, stir in olive oil if using, remove and discard the bay leaf, and garnish with chopped fresh parsley for a fresh flavor.
Tips & notes
Soak the white beans overnight to reduce cooking time and improve digestibility. If using canned beans, reduce cooking time accordingly and add them later to avoid overcooking. Fresh thyme gives the best flavor but dried thyme is a convenient substitute. Adjust salt at the end to taste.
Saving it for later
Store cooled leftovers in an airtight container in the refrigerator within two hours of cooking. Consume within 3 to 4 days for best quality. This stew can also be frozen for up to 3 months; thaw overnight in the refrigerator before reheating.
Reheating
Reheat leftovers to 165°F (74°C) on the stovetop or in a microwave, stirring occasionally to heat evenly. Add a splash of broth or water if it has thickened too much.
