Warm up with a bowl of comforting Vegan Slow Cooker White Bean Soup. This hearty and flavorful soup is filled with wholesome ingredients like white beans, vegetables, and aromatic herbs. It’s not only delicious but also incredibly easy to make, making it the perfect meal for busy weeknights or lazy weekends.
This Vegan Slow Cooker White Bean Soup is a nutritious powerhouse, packed with fiber, protein, and essential vitamins and minerals. The combination of white beans and vegetables creates a satisfying and nourishing meal that will keep you full and satisfied.
I love making this soup on chilly days when I want something cozy and comforting. It’s also a great way to use up any leftover vegetables in the fridge. Whether enjoyed as a light lunch or a hearty dinner, this soup is always a hit with the whole family.
Cuisine: Vegan
Number of Servings: 6
Prep Time: 10 minutes
Cooking Time: 6-8 hours on low, 3-4 hours on high
Total Time: 6 hours 10 minutes – 8 hours 10 minutes
Ingredients:
- 2 cans (15 oz each) white beans, drained and rinsed
- 4 cups vegetable broth
- 2 carrots, diced
- 2 celery stalks, diced
- 1 onion, diced
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- Fresh parsley, for garnish
Equipment/Utensils Required:
- Slow cooker
- Cutting board
- Knife
- Wooden spoon
- Serving bowls
Instructions:
- In the slow cooker, combine the drained and rinsed white beans, vegetable broth, diced carrots, diced celery, diced onion, minced garlic, dried thyme, dried rosemary, 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.
Nutritional Information (per serving):
- Calories: 180
- Total Fat: 1g
- Saturated Fat: 0g
- Carbohydrates: 35g
- Fiber: 10g
- Protein: 9g
Vegan Slow Cooker White Bean Soup
Ingredients
- 2 cans 15 oz each white beans, drained and rinsed
- 4 cups vegetable broth
- 2 carrots diced
- 2 celery stalks diced
- 1 onion diced
- 3 cloves garlic minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- In the slow cooker, combine the drained and rinsed white beans, vegetable broth, diced carrots, diced celery, diced onion, minced garlic, dried thyme, dried rosemary, 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
- Calories: 180
- Total Fat: 1g
- Saturated Fat: 0g
- Carbohydrates: 35g
- Fiber: 10g
- Protein: 9g
