Slow Cooker Hearty Vegetable and Bean Soup

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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 Hearty Vegetable and Bean Soup

Slow Cooker Hearty Vegetable and Bean Soup

Servings: 6 | Serving Size: 1 1/2 cups | Calories: 183 |Total Fat: 4 g | Saturated Fat: 1 g | Trans Fat: 0 |Cholesterol: 47 mg | Sodium: 253 mg | Carbohydrates: 17 g | Dietary Fiber: 4 g | Sugars: 5 g | Protein: 6 g | SmartPoints (Freestyle): 1 |


  • 1 sweet onion, diced
  • 2 cloves garlic, minced
  • 1 medium sweet potato, peeled and cut into 1” cubes (optional, white or red potato)
  • 2 carrots, peeled and sliced into 1” pieces
  • 2 stalks celery, 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 frozen or fresh green beans
  • 4 cups vegetable broth, low sodium (chicken broth can be substituted)
  • ¼ cup freshly chopped parsley
  • 1 (14.5 oz.) can diced tomatoes
  • 2 cans cannellini beans, drained (navy, black, or pinto can be substituted)


  1. 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.
  2. Note: To make this a meat dish, simply add 1 pound chicken fillets (cut into 1" cubes) to slow cooker along with the other ingredients.
  3. Tip: If you prefer a thicker soup, near the end of cooking time, remove 1/2 cup of soup (liquid and veggies) and combine with 1-2 tablespoons flour or corn starch, puree and return to the slow cooker. A fork works well to mash the ingredients along with the flour or cornstarch. Be careful not to allow the hot mixture to spin out. Continue cooking until soup thickens, about 15 minutes. Minimum Slow Cooker Size: 4 quarts

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48 Comments on "Slow Cooker Hearty Vegetable and Bean Soup"

  1. Vickie  October 12, 2012

    Where does this, Cholesterol: 47 mg, come from in the soup recipe?

    • Skinny Ms.  October 12, 2012

      Vickie, I recalculated the #'s and it comes out the same. The cholesterol comes from the chicken. For example, 1 cup of diced, roasted, skinless chicken breasts has over 100 mg of cholesterol. This does not distinguish between HDL(Good) and LDL(Bad) choleserol. Hope this helps!

      • Heather  January 23, 2013

        So are the nutritional stats with chicken or without? Because the recipe doesn't call for chicken, but the nutritional facts seem to include it.

  2. Amanda Hunter  November 4, 2012

    We loved this soup!

  3. Melissa  December 8, 2012

    I have made this a few times and love it! I love coming home to something that smells and tastes so great and is so great for you too!

    • babyyums  January 7, 2013


      Have you ever done it on the stove and not in the slow-cooker? It's 2pm and would love to have this done for 3:30 4pmish??

  4. babyyums  January 7, 2013

    has anyone made this stovetop? and not in the slow-cooker?

    • merrip  March 21, 2013

      Just made it this morning…delicious and did not use any chicken

      • Trevor Barrow  November 25, 2018

        How long did you keep it on the stove top and at what temperature?

  5. GrumpyKitteh  January 30, 2013

    For an extra kick I used canned diced fire roasted salsa style tomatoes that have a bit of chili peppers in it.

  6. Connor29  March 22, 2014

    I'm about to try making this, but I just wanted to say that it's great that you have substitution possibilities listed! I wish more people did that. I just started cooking recently, so a lot of these are things I don't know.

  7. granpappy0  May 28, 2015

    Sounds delish! Only wish the amounts were given in oz. or grams since I weigh all my ingredient on a kitchen scale. Great Recipe Thanks

    • SkinnyMs  May 29, 2015

      Thanks for the feedback, granpappy0! If you Google "online food calculator", you should see several websites that will help you convert our measurements to weights.

  8. sharon  January 8, 2016

    Can you cook this on high setting to shorten the time and if so how long I will be adding the chicken.

    • Gale Compton  January 9, 2016

      If you plan to add chicken, here’s my recommendation for cooking on high:
      Cube raw chicken breast filets, about 1″ cubes, add to the slow cooker at the beginning.
      Cook as instructed but on high for 4-6 hours, or until chicken and carrots are done. 🙂

  9. Sharon  January 8, 2016

    Can cook this on high setting to shorten the cook time I will be adding chicken. And if so what is the recommended time?

    • Gale Compton  January 9, 2016

      Sharon, Yes, you can cook this recipe in the slow cooker on high for 4-6 hours or until the carrots are tender. 🙂

  10. jessa  January 30, 2016

    Hello: How many oz in the 2 cans cannellini beans?
    Thank you

  11. jessa  February 3, 2016

    Thank you very much Gale Hate to buy extra.

  12. Jacqui  February 9, 2016

    Absolutely delicious! Made this last night in a normal pot and it worked wonderfully. Will definitely be making this again. mmmmmmm

  13. tamra  August 19, 2016

    can I use fresh beans instead of canned?

    • Gale Compton  August 19, 2016

      Tamra, Yes just be sure to follow the cooking directions on the bag. 🙂

  14. Ramona  September 18, 2016

    What do you mean – not let the flour mixture “spin out”?

    • Gale Compton  September 18, 2016

      Meaning on your skin…it’s very hot.

    • Debbie  March 13, 2018

      What flour? There is no flour listed in this recipe nor is there chicken listed. Yet the stats imply there are. Confused here.

      • Nichole Furlong  March 13, 2018

        Hi Debbie, in the recipe directions there is a note for those you might want to add chicken or prefer a thicker soup (thickened with flour). They are both an optional addition, therefore not in the recipe ingredients. Sorry for the confusion!

  15. Jay  February 7, 2017

    When you say two cans of beans what volume do you recommend? Two cups or four?

    • Gale Compton  February 8, 2017

      Jay, 15 ounce cans, which equals about 2 cups per can. 🙂

  16. Sarah  March 5, 2017

    Hi, how many grams or ounces are in a cup? Or what size cup do you mean?

    • Gale Compton  March 6, 2017

      Sarah, 8 ounces in one cup. That’s the measurements used in our recipes. 🙂

  17. georgia  April 10, 2017

    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!

  18. Victoria  May 19, 2017

    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.

    • Emilia Horn  May 19, 2017

      Yay! We’re so happy to hear that, Victoria!

  19. Alicia Nicholson  February 20, 2018

    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!!

    • Nichole Furlong  February 20, 2018

      We’re so glad you loved the recipe, Alicia! Sounds like you added some delicious ingredients, too! Yum!

  20. Cynthia  June 29, 2018

    how much water should I add into the slow cooker?

    • Nichole Furlong  July 1, 2018

      Hi Cynthia, there is no need to add water to this recipe. The vegetable broth listed will be plenty of liquid!

  21. Cyn  June 29, 2018

    how much water to add?

    • Nichole Furlong  July 1, 2018

      There is no need to add water to this recipe. The vegetable broth listed will be plenty of liquid!

  22. Trevor  November 25, 2018

    How long to cook and at what temperature on a stovetop? Crockpot is maybe on the fritz.

    • Gale Compton  November 28, 2018

      Trevor, Cook until the veggies are tender, about 1 hour at a low-boil. 🙂

  23. Mary  January 8, 2019

    Any suggestions on using dried beans? I bought a bag of a dried beans mix but would like to try your recipe.

    • Nichole Furlong  January 9, 2019

      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.

  24. Mandy  November 13, 2019

    How did u figure out the calories ? Are they accurate?

    • Nichole Furlong  November 17, 2019

      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.


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