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.
Place the olive oil and vegetables in a 4 or 6 quart slow cooker.
Drain and rinse the beans. Add to the slow cooker.
Add the spices, tomato paste, broth, and water, and stir.
Place the lid on the slow cooker and cook on high for 4 hours, or low for 6 hours.
Stir in the red wine vinegar. Taste the soup and add more salt and pepper if needed.
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.
Serve topped with crumbled bacon, chopped green onion, or crackers.
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.