White Beans with Leeks and Thyme ‘Slow Cooker Friday’ Stew or Soup


That ended up being quite a long title, but the ingredient list is all the shorter to make up for it. And yes, I realize it’s not Friday ūüėČ

Shorter days and all the holiday activity can leave you tired and sleepy. It’s darker earlier and after the hustle and bustle of the holidays most don’t feel like doing as much as on a sunny summer evening. Add to that the weeks of overindulgence that usually lead up to the end of the year, the lethargic feeling that comes with it and you know you really don’t want to cook at all. But luckily to your aid comes the slow cooker! After a long week of work or entertaining, you deserve to come home to a meal that’s good, good for you and won’t break the bank! Prepare in the morning and decide if you want soup or stew on your way home! (Sorry there are no picture of the soup, we were too hungry and it was dark out, but let me tell you, it was yummy)


I used a 2 qt size round cooker for this recipe. Makes 4 servings if you add some Chicken Sausage Patties on the side.


  • 1/2 lb dry white beans ( I have used both baby lima and regular dried lima beans) rinsed
  • 1 cup leeks, white and light green parts only, (from about 2 stalks) cut into rounds and cleaned well*
  • 1 tsp salt
  • 1/2 cube Rapunzel (no salt added) bouillon
  • 3 sprigs thyme
  • 4 cups water
  • (optional) pancetta or speck as a topping or chicken sausage patties as a side

* Leeks can trap a lot of dirt, so submerge the cut rounds in cold water and move pieces around with your hands, changing the water a couple of times if necessary until no more ‘sand’ collects on the bottom

imageHere served with a nice slice of 10 grain sourdough for a vegetarian dinner (resuscitate your sourdough starter in the back of the fridge, you will need it for this yummy bread, recipe coming up soon)


  1. Rinse beans well, then layer into the slow cooker and add 3 cups of water.
  2. Add the cleaned leeks, salt and thyme sprigs.
  3. Turn your slow cooker to high and wait 5-6 hours until beans are fully cooked, adding water if necessary. (On low the recipe will take longer, about 8-9 hours)
  4. When you get home, either serve as is, or add another cup of water and using a hand held blender, puree the beans and leeks until smooth, adding more water if you like a thinner soup.
  5. Cook some chicken sausage patties until nicely browned and serve along the stew or cook a slice or two of Pancetta or Speck, crumble and top your soup with it

imageCopyright © 2012 Simple Healthy Homemade. All rights reserved