Make a simple and comforting bean vegetable soup in your slow cooker this fall. This cozy soup is easy to make and perfect with fresh biscuits or cornbread for a tasty lunch or dinner.
Fall is here, and we’re all settling into our new routines. School is in full swing, and whether you’re homeschooling, distance learning, or otherwise, these days feel busier than the slow pace of summer.
When you have a busy week, it’s nice to utilize the slow cooker to help get dinner on the table. A hearty slow cooker bean vegetable soup is just the thing to make on a cold fall day.
This easy recipe uses simple ingredients and is naturally gluten free and free of the top allergens.
White beans, potatoes, carrots, onions, peppers, and broth make a simple and filling soup. Using the slow cooker allows all the flavors to blend together, resulting in a comforting vegetable soup that your family will love. Enjoy this recipe with fresh bread, biscuits, or muffins.
Can I make this soup on the stove?
Yes, you can make this soup on the stove if you like. Just place the ingredients in a large pot and bring to a boil. Then reduce heat to a simmer and cook for at least 40 minutes. The flavor will be better and the vegetables more tender if you use the slow cooker.
What else can I add to this bean vegetable soup?
Feel free to be creative with this recipe! You can add mushrooms, corn, cabbage, sweet potatoes, peas, or green beans. You can even add some ham or shredded chicken to this recipe for more protein if you like.
If you like bacon, add some cooked and crumbled bacon to each bowl before serving.
What to serve with vegetable soup:
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Slow Cooker Bean Vegetable Soup.
A cozy and comforting bean vegetable soup is the perfect fall dinner. This recipe is naturally gluten free and vegan, and made with simple ingredients.
Ingredients
- 2 Tablespoon olive oil
- 1 sweet onion finely chopped
- 3 cloves garlic chopped
- 3 carrots chopped
- 2 stalks celery chopped
- 1/2 cup red pepper finely chopped
- 1/2 cup green pepper finely chopped
- 2 cups Yukon Gold potatoes peeled and diced
- 28 ounces canned Navy beans
- 1 Tablespoon tomato paste
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon Italian seasoning
- 32 ounces chicken broth or vegetable broth
- 1/2 cup water
- 2 teaspoons red wine vinegar
- cooked bacon optional topping
Instructions
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Place the olive oil and vegetables in a 4 or 6 quart slow cooker.
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Drain and rinse the beans. Add to the slow cooker.
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Add the spices, tomato paste, broth, and water, and stir.
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Place the lid on the slow cooker and cook on high for 4 hours, or low for 6 hours.
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Stir in the red wine vinegar. Taste the soup and add more salt and pepper if needed.
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Use an immersion blender to slightly blend part of the soup. You just want to break up the beans a little bit. You could also use a potato masher if you prefer.
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Serve topped with crumbled bacon, chopped green onion, or crackers.
Recipe Notes
Store leftover soup in the refrigerator. It should stay fresh for 4 days.
If you prefer to cook this on the stove, place all ingredients in a soup pot, and bring to a boil, then simmer for 40 minutes.
Can I use dried beans in this soup recipe?
No, canned beans are a better choice for this recipe as they are already cooked, and there’s no need to soak them.
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