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.
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