This soup is great for dinner, and also lunch the next day!
There’s nothing better than coming home after a long day at work and dinner is waiting in the slow cooker! That’s why we love this Slow Cooker Hearty Vegetable and Bean Soup recipe. It’s super simple to make: It’s as easy as dumping the ingredients in the slow cooker before you go to work. When you get home, it’ll be ready to eat. It has such an incredibly robust flavor, too. You won’t believe all the ingredients are plant-based and vegan-friendly!
It’s so easy to prepare, and most of the ingredients can be substituted with whatever you have on hand. Feel free to swap in black, navy, or pinto beans for the cannellini beans. Similarly, the vegetables can be customized based on what’s in season. And while this is a fully vegan dish filled with delicious plant-based ingredients, you can also customize it to amp up the protein.
If you’re a meat-eater, you can add 1 pound of chicken fillets (cut into 1″ cubes) to the slow cooker along with the other ingredients. Once it simmers on low for 8 to 10 hours, the chicken will be melt-in-your-mouth tender. You could also add a package of extra-firm tofu (cut into 1/2-inch cubes and pressed to remove excess moisture) to keep things vegetarian.
A Quick Note about the Slow Cooker Settings
We created this recipe to cook while you’re at work. That means it takes 8 to 10 hours on the low setting on your slow cooker. If you’re in a rush, you could also cook it for 4 to 6 hours on high. Similarly, you could cook it over low heat on the stovetop and finish the soup in a matter of hours. Basically, you’re looking for the carrots to be tender, so use that as an indicator as to whether the soup is ready to eat.
Check out the video for how to make this delicious Slow Cooker Hearty Vegetable and Bean Soup!
Slow Cooker Vegetable and Bean Soup
Ingredients
- 1 sweet onion diced
- 2 garlic cloves minced
- 1 sweet potato medium, peeled and cut into 1-inch cubes (white or red potato optional)
- 2 carrots peeled and sliced into 1 inch pieces
- 2 celery stalks diced
- 1 cup whole kernel corn optional
- kosher or sea salt to taste
- 1/2 teaspoon black pepper
- 1/8 teaspoon allspice
- 1 teaspoon paprika
- 1 bay leaf
- 1/2 teaspoon crushed red pepper flakes more or less to taste (can be substituted with cayenne pepper)
- 2 cups green beans frozen or fresh
- 4 cups vegetable broth low sodium (chicken broth can be substituted)
- 1/4 cup parsley freshly chopped
- 14 1/2 ounce diced tomatoes can
- 31 ounce cannellini beans cans - drained (navy, black, or pinto can be substituted)
Instructions
- Add all the above ingredients to the slow cooker, stir to combine, cover and cook on low 8-10 hours or until carrots are tender.
Notes
Nutrition Information
Have you made this recipe?
Tag @skinnyms on Instagram or hashtag it #skinnyms
RECIPE SIGNUP: If you’re interested in receiving our newest and best Slow Cooker recipes via email, signup here: daily eNewsletter Signup. Or follow us on Facebook or Pinterest to browse our entire collection!
Hi, how many grams or ounces are in a cup? Or what size cup do you mean?
Sarah, 8 ounces in one cup. That’s the measurements used in our recipes. 🙂
This looks so good I can’t wait to try it! Do you think canned kidney beans could be used fine in this recipe? Thanks!
Georgia, Definitely! 🙂
I LOVE this soup and am so happy I found this recipe. I make it most weeks in my slow cooker and eat it for my lunch throughout the week. I tend to reduce to the red pepper flakes otherwise it’s too hot for my kids to enjoy, and I also add a few tablespoons of tomato puree to it which makes it a bit thicker with a fuller tomato flavor. It also works great if you had some elbow macaroni (cooked separately) to make it into a minestrone. There’s so many ways to switch it up so you can just eat it on repeat! Thanks so much for sharing this recipe.
Yay! We’re so happy to hear that, Victoria!
I just made this last week!! so stinking good!! I did add a few tablespoons of tomato paste, extra broth, and 1 cup of red lentils. We also froze left overs in individual bags and those have turned out super convenient and tasty!!
We’re so glad you loved the recipe, Alicia! Sounds like you added some delicious ingredients, too! Yum!
how much water should I add into the slow cooker?
Hi Cynthia, there is no need to add water to this recipe. The vegetable broth listed will be plenty of liquid!
how much water to add?
There is no need to add water to this recipe. The vegetable broth listed will be plenty of liquid!
How long to cook and at what temperature on a stovetop? Crockpot is maybe on the fritz.
Trevor, Cook until the veggies are tender, about 1 hour at a low-boil. 🙂
Any suggestions on using dried beans? I bought a bag of a dried beans mix but would like to try your recipe.
Hi Mary. To use dried beans you will need to rinse them and then soak the beans in water overnight. Drain the beans and rinse them again. Last, lightly simmer the beans on medium eat until tender before adding them to this recipe. You will need about 1 cup of dried beans for this recipe.
How did u figure out the calories ? Are they accurate?
Hi Mandy, we use a trusted nutrition calculator for calculate the nutritional information for all our recipes. To the best of our knowledge they are accurate.
Can’t wait to try