Slow Cooker Vegetable Bean Soup

Slow Cooker Vegetable Bean Soup is vegan, gluten-free and perfect for cold and rainy days.

Slow Cooker Vegetable Bean Soup is one that you need in your go-to collection. This hearty rich soup is just the thing to get you through winter. Serve it with a side of whole grain cornbread and everyone will be happy.

These first (very cold) months of the year are slow cooker season for me. I find that I crave the warmth they create in my house as something bubbles away all day. Slow-cooked food is welcoming to walk home to, it’s comforting to eat, and it warms you up right where you need it most.

This slow cooker vegetable bean soup is just the kind of meal I can’t get enough of. It’s a great use for those few carrots and stalks of celery you sometimes find yourself with after buying a bag to make something else–great for when your budget is tight (maybe at the end of the month).

Slow Cooker Vegetable Bean Soup

It’s almost magic how such simple ingredients can make something so very good. I often save it for weeks when I need something easy with very few ingredients. Seriously, we’re talking about 6 ingredients here (+ water, salt and pepper).

You might think that you need to fancy it up a bit, but try it as written the first time through. It’s incredible as it is. Plus, it’s vegan, gluten-free, dairy-free, and perfect for cold and rainy days. Just the sort of meal you’re bound to make again and again.

Tips and Tricks for making Slow Cooker Vegetable Bean Soup:

  • Another favorite white bean would work well here too. The soaking step speeds up the cooking process, but if you forget, don’t fret.
  • As for the vegetables, mince them very very small, and they’ll just melt as they cook. Delicious!

Most recipes call for draining and rinsing the beans to remove the excess salt and starch and improve flavor.

Slow Cooker Vegetable Bean Soup

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Slow Cooker Vegetable Bean Soup


  • Author: Melissa Griffiths - Bless this Mess
  • Prep Time: 5 minutes
  • Cook Time: 8 hours
  • Total Time: 8 hours 5 minutes
  • Yield: 6-8 1x

Description

Slow Cooker Vegetable Bean Soup is vegan, gluten-free and perfect for cold and rainy days.


Scale

Ingredients

  • 1lb. dried great northern beans, soaked overnight and drained
  • 3 carrots, cubed into small pieces
  • 2 stalks celery, very finely minced
  • 1 large onion, very finely minced
  • 23 cloves garlic, minced
  • 1/2 teaspoon rubbed sage
  • 4 cups vegetable broth
  • 2 cups water
  • 23 teaspoons smoked chili powder
  • 12 teaspoons salt
  • salt and pepper to taste

Instructions

  1. Soak the beans overnight according to the package directions.
  2. In the morning, drain the beans and place the beans, carrots, celery, onion, garlic, and sage in the slow cooker. 
  3. Cover with broth and water. Stir to combine.
  4. Cover and cook on high for about 8 hours (the beans will be tender after about 6 hours, but the longer it cooks, the creamier the soup gets.
  5. Before serving stir in 2-3 teaspoon smoked paprika and 1-2 teaspoons salt, both to taste. I tend to like more of both of them.
  6. Taste soup and add additional salt and pepper to taste.
  7. Serve hot with your favorite cornbread recipe.

Notes

  • Another favorite white bean would work well here too. The soaking step speeds up the cooking process, but if you forget, don’t fret. As for the vegetables, mince them very very small, and they’ll just melt as they cook. Delicious!
  • If the bean soup isn’t as thick as you’d like you can add a few cups of beans to a blender, blend them up, and stir it back into the soup. It’s a great quick way to make your bean soup thicker and creamier.
  • Category: Dinner
  • Method: Slow Cooker
  • Cuisine: American

Nutrition

  • Serving Size: 6-8
  • Calories: 164
  • Sugar: 6.8g
  • Sodium: 469.1mg
  • Fat: 1.4g
  • Carbohydrates: 31g
  • Protein: 8g

Keywords: Soup, Slow Cooker, Vegan, Gluten Free

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Slow Cooker Vegetable Bean Soup

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about me

About Melissa

I have a lot going on, and I’d much rather spend my time enjoying my messes than fretting about what I’m going to make for dinner. Over the past few years, I’ve nailed down a few strategies that helped me keep my kitchen running like a well-oiled machine, so I started Bless This Mess to help other mess-loving parents solve the nightly dinner delimma—no stress, no drama, just really great food your whole family will love. Read more...

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So I played with the recipe just a little….threw in a ham hock…Not a bean soup gal but these were amazing….and the house smelled delicious all day!

Loved it! Super delicious, frugal, and makes a great vegetarian night. I served it with cheddar biscuits. Yum!

Nice recipe. Thank you.

This looks amazingly yummy. I’ve just ordered a few packs of organic dried beans … when they arrive I will be making this! Thank you x

Yummy can’t wait to try.

Bless This Mess - About Me

I’m Melissa, and I want to help you feed your family wholesome food.

As a hobby farmer and mom of five, I’m all about keeping it simple in the kitchen. I want healthy meals that feed my family well, and then I want to get back to my (messy) life. Let’s work together to find something yummy for your dinner table.