Go Back
+ servings
slow cooker bean vegetable soup with bacon

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.

Course Soup
Cuisine American, Dairy Free, gluten free, Slow Cooker
Keyword kid friendly, winter recipes
Prep Time 15 minutes
Cook Time 4 hours
Servings 6
Calories 322 kcal
Author Kelly Roenicke


  • 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


  1. Place the olive oil and vegetables in a 4 or 6 quart slow cooker.

  2. Drain and rinse the beans. Add to the slow cooker.

  3. Add the spices, tomato paste, broth, and water, and stir.

  4. Place the lid on the slow cooker and cook on high for 4 hours, or low for 6 hours.

  5. Stir in the red wine vinegar. Taste the soup and add more salt and pepper if needed.

  6. 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.

  7. 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.

Nutrition Facts
Slow Cooker Bean Vegetable Soup.
Amount Per Serving
Calories 322 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 1g6%
Sodium 1090mg47%
Potassium 1128mg32%
Carbohydrates 53g18%
Fiber 11g46%
Sugar 7g8%
Protein 16g32%
Vitamin A 5631IU113%
Vitamin C 48mg58%
Calcium 110mg11%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.