Crock Pot Vegetarian Bean Soup

Crock Pot Vegetarian Bean Soup is packed full of nutrition and flavor. This meatless crock pot soup recipe is perfect for meatless Monday.

Easy crock pot soup recipes like this vegetarian bean soup recipe is so easy to make. All you do is chop some onion and garlic up, dump the cans of vegetables and beans in a slow cooker with a few seasonings and some vegetable broth.

In just a few hours you will have a hearty and filling soup recipe that is packed full of good stuff to feed the family.

Crock Pot bean soups are healthy and packed full of fiber, vitamins and minerals from all of the vegetables and beans in the ingredient list.

I love to make healthy soup recipes in my slow cooker. 

Ingredients

• 1 can navy beans, drained and rinsed
• 1 can red kidney beans, drained and rinsed
• 1 can cannellini beans, drained and rinsed
• 1 can corn, drained well
• 2 cans stewed tomatoes
• 1/2 cup chopped onion
• 1/4 cup diced bell pepper (green and red bell pepper)
• 3 small bay leaves
• 2 teaspoon minced garlic
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1/2 teaspoon dry thyme
• handful of fresh baby spinach leaves, sliced thinly

Directions

1. Place all of the ingredients except the spinach in a (affiliate link) 4 quart or 6 quart crock pot slow cooker. Cover and cook on high 8 hours or low 4 hours.
2. Add the spinach leaves 10 minutes before serving.
3. Make 6-8 servings.

Print the Crock Pot Vegetarian Bean recipe below.

Crock Pot Vegetarian Bean Soup Recipe

Arlene Mobley – Easy Crock Pot Recipe

Crock Pot Vegetarian Bean Soup is packed full of the delicious flavors of your favorite canned vegetables and canned beans. Serve it on a cold winter night for a warming and filling slow cooker soup recipe the family will love.

5 from 2 votes

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Prep Time 10 minutes mins

Cook Time 4 hours hrs

Total Time 4 hours hrs 10 minutes mins

Course Main Course

Cuisine American

Servings 8 Servings

Calories 163 kcal

Ingredients

  

1x2x3x

• 1 can navy beans (drained and rinsed)
• 1 can red kidney beans (drained and rinsed)
• 1 can cannellini beans (drained and rinsed)
• 1 can corn (drained well)
• 2 cans stewed tomatoes
• 1/2 cup chopped onion
• 1/4 cup diced bell pepper (green and red bell pepper)
• 3 small bay leaves
• 2 teaspoon minced garlic
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1/2 teaspoon dry thyme
• 1 handful baby spinach leaves (sliced thinly)

Instructions

 

• Combine the canned beans, corn, tomatoes, onion, bell pepper and seasonings in a 4 quart or 6 quart crock pot slow cooker.
• Cover and cook on high 8 hours or low 4 hours.
• Add the spinach leaves 10 minutes before serving.
• Serve with French bread or crackers.
• Make 6-8 servings.

Nutrition

Serving: 1ServingCalories: 163kcalCarbohydrates: 34gProtein: 9gFat: 1gSaturated Fat: 0.2gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 0.2gSodium: 641mgPotassium: 502mgFiber: 8gSugar: 7gVitamin A: 690IUVitamin C: 17mgCalcium: 88mgIron: 4mg

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Need some more crock pot soup recipes to warm up in all the cold winter weather? Check out the easy crock pot soup recipe category.