Vegan Slow Cooker Vegetable Bean Soup

Indulge in a bowl of wholesome goodness with this Slow Cooker Vegetable Bean Soup. Packed with a variety of colorful vegetables, hearty beans, and flavorful herbs, this soup is both nutritious and delicious. It’s the perfect meal to warm you up on a chilly day and is sure to leave you feeling satisfied and nourished.

This Slow Cooker Vegetable Bean Soup is a nutritious powerhouse, packed with vitamins, minerals, and fiber. The combination of vegetables and beans provides a good source of plant-based protein, making this soup both filling and satisfying.

I enjoy making this soup on busy weeknights when I want something hearty and comforting without spending hours in the kitchen. It’s also great for meal prep – I love having leftovers for lunch throughout the week.

Whether enjoyed on its own or paired with a crusty slice of bread, this soup is a family favorite that always brings warmth and comfort to the table.

Cuisine: American

Number of Servings: 6

Prep Time: 15 minutes

Cooking Time: 6-8 hours on low, 3-4 hours on high

Total Time: 6 hours 15 minutes – 8 hours 15 minutes

Ingredients:

• 2 carrots, diced
• 2 stalks celery, diced
• 1 onion, diced
• 2 cloves garlic, minced
• 1 can (14 oz) diced tomatoes
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (15 oz) white beans, drained and rinsed
• 6 cups vegetable broth
• 1 teaspoon dried tshyme
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Fresh parsley, for garnish

Equipment/Utensils Required:

• Slow cooker
• Cutting board
• Knife
• Wooden spoon
• Serving bowls

Instructions:

1. In the slow cooker, combine the diced carrots, diced celery, diced onion, minced garlic, diced tomatoes, drained and rinsed kidney beans, drained and rinsed white beans, vegetable broth, dried thyme, dried oregano, salt, and pepper.
2. Stir to combine all ingredients.
3. Cover and cook on low for 6-8 hours or on high for 3-4 hours, or until the vegetables are tender.
4. Taste and adjust seasoning with salt and pepper if necessary.
5. Serve hot, garnished with fresh parsley.

Nutritional Information (per serving):

• Calories: 180
• Total Fat: 1g
• Saturated Fat: 0g
• Carbohydrates: 35g
• Fiber: 10g
• Protein: 9g

Slow Cooker Vegetable Bean Soup

jenny

Indulge in a bowl of wholesome goodness with this Slow Cooker Vegetable Bean Soup. Packed with a variety of colorful vegetables, hearty beans, and flavorful herbs, this soup is both nutritious and delicious. It's the perfect meal to warm you up on a chilly day and is sure to leave you feeling satisfied and nourished.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 8 hours hrs

Total Time 8 hours hrs 15 minutes mins

Course Soup

Cuisine American

Servings 6 servings

Calories 180 kcal

Ingredients

  

• 2 carrots diced
• 2 stalks celery diced
• 1 onion diced
• 2 cloves garlic minced
• 1 can 14 oz diced tomatoes
• 1 can 15 oz kidney beans, drained and rinsed
• 1 can 15 oz white beans, drained and rinsed
• 6 cups vegetable broth
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions

 

• In the slow cooker, combine the diced carrots, diced celery, diced onion, minced garlic, diced tomatoes, drained and rinsed kidney beans, drained and rinsed white beans, vegetable broth, dried thyme, dried oregano, salt, and pepper.
• Stir to combine all ingredients.
• Cover and cook on low for 6-8 hours or on high for 3-4 hours, or until the vegetables are tender.
• Taste and adjust seasoning with salt and pepper if necessary.
• Serve hot, garnished with fresh parsley.

Notes

Nutritional Information (per serving):

• Calories: 180
• Total Fat: 1g
• Saturated Fat: 0g
• Carbohydrates: 35g
• Fiber: 10g
• Protein: 9g

Keyword Slow cooker, Soup, vegan