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–+ servings
Slow Cooker Vegetable Bean Soup

Cozy Up with Slow Cooker Vegetable Bean Soup Tonight

Experience the comforting warmth of this Slow Cooker Vegetable Bean Soup, a hearty vegan delight perfect for chilly evenings.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American, Vegan
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup
  • 2 cups Dried Great Northern Beans soak overnight for optimal texture
  • 2 medium Carrots sliced
  • 1 medium Yellow Onion diced
  • 2 stalks Celery diced, optional
  • 4 cloves Garlic minced
  • 2 tablespoons Fresh Rosemary or 1 tablespoon dried
  • 1 teaspoon Dried Rubbed Sage or Italian seasoning
  • 1/2 teaspoon Black Pepper adjust to taste
  • 6 cups Vegetable Broth or homemade stock
  • 2 cups Water adjust for consistency
  • 2 leaves Bay Leaves remove before serving
  • 1 teaspoon Kosher Salt adjust based on broth's sodium content
Optional Enhancements
  • 1 tablespoon Fresh Lemon Juice or Apple Cider Vinegar
  • Parsley for garnish
  • Olive Oil for drizzle

Equipment

  • Slow Cooker

Method
 

Step‑by‑Step Instructions for Slow Cooker Vegetable Bean Soup
  1. Begin by soaking the dried Great Northern beans overnight for optimal texture; drain and rinse before using.
  2. In your slow cooker, combine the soaked beans, sliced carrots, diced onion, diced celery, and minced garlic. Stir well.
  3. Pour in the vegetable broth and enough water to cover the mixture. Add bay leaves.
  4. Cover and cook on HIGH for 4-5 hours or LOW for 6-8 hours, until beans are tender.
  5. Remove bay leaves, adjust seasoning with kosher salt, and optionally add lemon juice or vinegar before serving.

Nutrition

Serving: 1bowlCalories: 250kcalCarbohydrates: 45gProtein: 12gFat: 2gSodium: 800mgPotassium: 600mgFiber: 12gSugar: 4gVitamin A: 3000IUVitamin C: 15mgCalcium: 50mgIron: 3mg

Notes

This soup is perfect for meal prep and freezes beautifully for up to 3 months.

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