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White Bean Soup with Lemon and Garlic Cornbread

White Bean Soup with Lemon and Garlic Cornbread

This slow cooked white bean soup can be set up in the morning and ready for you when you get home from work. Comforting, healthy and satisfying.

  • Duration
  • Cook Time
  • Prep Time
  • 6 ServingsServings


  • 1 large onion, peeled and chopped
  • 2 large carrots, peeled and chopped
  • 4 stalks celery, chopped
  • 4 cloves garlic, chopped, plus 1 whole for bread
  • 2 (14.5-ounce) Cans diced tomatoes
  • 2 (14.5-ounce) cans great northern beans, rinsed and drained
  • 2 cups vegetable broth
  • 2 bay leaves
  • 6 slices seeded corn bread
  • 1 cup baby spinach
  • Zest of 1 lemon
  • kosher salt
  • freshly ground black pepper


  1. In a crock pot, combine onion, carrots, celery, chopped garlic, tomatoes, beans, broth and bay leaves. Cook on low for 6 hours.
  2. Prepare cornbread just before serving: Broil bread on high for 1 to 2 minutes per side or until golden brown. Remove from the oven and immediately rub with whole garlic cloves to infuse with flavor.
  3. Add spinach and lemon zest to crockpot and stir to combine just before serving. Season to taste with salt and pepper.