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vegan vegetable soup

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vegan vegetable soup

Slow Cooker Vegetable Soup

  • Author: Alex Caspero
  • Prep Time: 10 minutes
  • Cook Time: 6 hours
  • Total Time: 6 hours 10 minutes
  • Yield: 6 servings 1x
  • Category: soup, healthy, dinner
  • Method: Slow Cooker
  • Cuisine: American
  • Diet: Vegan

Description

A very vegan vegetable soup! A comforting, cozy slow cooker vegetable soup recipe that’s perfect for winter. Packed with beans, veggies and tomatoes. 


  • Author: Alex Caspero
  • Prep Time: 10 minutes
  • Cook Time: 6 hours
  • Total Time: 6 hours 10 minutes
  • Yield: 6 servings 1x
  • Category: soup, healthy, dinner
  • Method: Slow Cooker
  • Cuisine: American
  • Diet: Vegan
  • Author: Alex Caspero
  • Prep Time: 10 minutes
  • Cook Time: 6 hours
  • Total Time: 6 hours 10 minutes
  • Yield: 6 servings 1x
  • Category: soup, healthy, dinner
  • Method: Slow Cooker
  • Cuisine: American
  • Diet: Vegan
Scale

Ingredients

  • 1 tablespoon olive oil*
  • 1 white or yellow onion, minced
  • 2 cloves garlic, minced
  • 3 carrots, peeled and diced
  • 3 celery stalks, diced
  • 2 yukon gold potatoes, diced
  • 2 teaspoons Italian seasoning
  • 4 cups vegetable broth
  • 1 bay leaf
  • 2 cups chopped green beans
  • 1 cup frozen corn kernels
  • 1 (15 ounce) can diced tomatoes (regular or fire roasted)
  • 1 (15 ounce) white beans, drained and rinsed
  • 1/2 lemon, juiced
  • 1/3 cup finely chopped parsley leaves

Instructions

  1. Heat the tablespoon of olive oil in a separate saucepan or in the base of a slow cooker with a sauté function. Add in 1 chopped onion, 2 garlic cloves, 3 diced carrots, 3 diced celery stalks, and a pinch of salt and sauté for 5-8 minutes until vegetables have softened, stirring occasionally.
  2. If cooking in a separate saucepan, transfer to the base of a slow cooker. Add in the 2 diced potatoes, 2 teaspoons Italian seasoning, 4 cups broth, 1 bay leaf, 2 cups chopped green beans, 1 cup frozen corn, 1 can diced tomatoes and 1 can white beans. Cover, cooking on low heat for 6 hours, until vegetables are tender and potatoes are cooked through.
  3. Right before serving, stir in 1/2 lemon juice and chopped 1/3 cup parsley. Season to taste, adding in more freshly ground black pepper and salt as needed.

Notes

*While this is a slow-cooker recipe, sautéing the vegetables first layers in a lot of flavor. My slow cooker has a saute function, so this isn’t a huge step. If yours doesn’t, you can sauté first in a saucepan and then transfer to your slow cooker. Alternatively, you can just add in all of the ingredients to the slow cooker and skip sauté part.

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