Slow Cooker Vegetable and Bean Soup

One of our top-rated plant-based recipes is this slow cooker hearty vegetable and bean soup.

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4.47 from 30 votes

Slow Cooker Vegetable and Bean Soup

This low carb vegetarian soup is the perfect meal after a long day at work or school.

Prep Time5

Cook Time10

Total Time10 5

Course: Dinner, Soup

Cuisine: Universal

Keyword: Gluten-Free, Low-Carb, Slow Cooker, Vegetarian

Servings: people

Calories: 183kcal

Author: SkinnyMs.

Equipment

Minimum slow cooker size: 4 quarts

Ingredients

US Customary - Metric

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

To make this a meat dish, simply add 1 pound chicken fillets (cut into 1 inch cubes) to slow cooker along with the other ingredients.

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.

Nutrition

SmartPoints (Freestyle): 6