Another favorite white bean would work well here too. The soaking step speeds up the cooking process, but if you forget, don't fret. 

Slow Cooker Vegetable Bean Soup

carrots, diced (about 1 1/2 cups)

celery, diced (about 1 cup)

onion, diced (about 1 1/2 cups)

garlic,

tsp. dried rubbed sage, sage

vegetable broth

water

salt and pepper

Soak beans in water at least 4-12 hours, or overnight (see notes for a detailed explanation of how to do this.) Drain and rinse beans in a colander.

Place soaked beans, carrots, celery, onion, garlic, and sage in the slow cooker.

Cover with lid and cook on HIGH for about 6-8 hours (the beans will be tender after 3-4 hours if you&#8217;ve soaked them beforehand, but the longer it cooks, the creamier the soup gets).

Taste soup and add salt and pepper to taste.

I stumbled upon this recipe last fall year through a google search and made it repeatedly throughout fall/winter, served it to dinner guests and brought it to pot lucks to rave reviews, made it in bulk and froze for meal prep etc. etc.  Now that the cool weather is once again returning here in Maine, I had to find this recipe again.  I personally like to add chicken to it but even without it this recipe is absolute perfection and has become cool weather a staple in my household, thank you!

This was SO good!! Very creamy and full of veggies. This soup and salad and you can’t go wrong!!

Had high hopes for this recipe, as it looked SO good, but had virtually no taste and was mush.  I added in Soy Curls, which made it a lot better, but wanted to throw out the leftovers... and I could hardly eat this no matter how many tweaks I did.

This soup is fantastic! What a lovely dinner to come home to when it is snowy and cold outside. I read in the comments that some people thought it was bland, so I ramped up the seasonings from the get-go. I used a full teaspoon of sage and a teaspoon of thyme. I also used heavy-handed sprinklings of both smoked paprika and Goya Adobo seasoning, in addition to some black pepper. I cooked the soup for 8 hours; during the last hour, it looked like there wasn’t enough liquid so I added a cup and a half of water with additional vegetable Better Than Bouillon (which is what I used in place of vegetable broth). I liked the look of the bright green in your pictures, so I also added some frozen chopped spinach for that final hour. This was my first time making a recipe with dry beans. I was always intimidated with the idea of soaking, but with your instructions, realized it was easier than I thought. They sat overnight. The beans were creamy and perfect, the vegetables soft, but not mushy, and the broth so flavorful. Thank you for this wonderful winder soup!

I love making this soup because it's literally toss in and forget, but I wanted to make a recommendation to vegan cooks. If you find the soup a bit bland, mix the following together and add it to the soup:

3 Tbsp aminos/soy sauce/tamari
1 drop sucalose (or other sweetner, but it doesn't take much)
1 tsp paprika
2 drops liquid smoke
2 Tbsp nutritional yeast

This gives it a hammy flavor as if you added a ham hock. It's not perfectly similar of course, but it adds a depth of flavor that I really enjoyed. Just thought I'd pass it on!

Thank you, dawn for your tweaks! I followed the recipe and used the tweaks. This soup came out delicious!

Any suggestions for cooking this on the stove?  My crockpot insert shattered last week 😢

https://content.jwplatform.com/videos/FwBMZKEq.mp4

low Cooker Vegetable Bean Soup – Sometimes the easiest recipes are the best! This vegetable bean soup recipe is made in a slow cooker and has the perfect cozy blend of flavors. We love this so much! (Gluten Free & Vegan)

slow cooker vegetable bean soup

Prep Time: 10 minutes

Servings: 6

Author : One Lovely Life, adapted from <a href="http://mywholefoodlife.com/2012/11/13/hearty-white-bean-soup/" target="_blank">My Whole Food Life</a>

Ingredients

Instructions

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