Slow cooker vegan vegetable soup is a healthy and fully satisfying meal. The long cooking time brings out all of the fresh flavors. It is also a very versatile dish. Substitute or add whatever fresh veggies you have one hand to change the flavor profile. Toss in some snap peas, a bit of diced green onion, or some diced squash. Try leaving out the spinach and adding in some Swiss chard or collard greens at the beginning of cooking. Experiment and enjoy!
Ingredients for Slow Cooker Vegan Vegetable Soup
½ medium white onion, chopped
3 large carrots, chopped
3 large celery stalks, chopped
1 cup green beans, cut into bite-sized pieces
1 cup fresh or frozen whole kernel corn (do not use canned corn)
¾ lbs. Tri-color or Yukon Gold potatoes, chopped
1 medium red pepper, chopped
1 T. Italian seasoning
1 t. garlic powder
1 cup tomato puree
3 cups vegetable broth
2 cups fresh baby spinach, roughly chopped
3 T. fresh lime juice
1 large lime, sliced (optional garnish)
3 T. fresh parsley, chopped (optional garnish)
How to Make Crock Pot Vegan Vegetable Soup
- Combine the chopped onion, carrots, celery, green beans, corn, potatoes, red pepper, Italian seasoning, and garlic powder in a 6-quart or larger slow cooker crock.
- Add the tomato purée and vegetable broth. Season with salt and black pepper, to taste, and stir to combine. Cover and cook on high for 4 hours or on low for 8 hours.
- Remove lid and stir in baby spinach and fresh lime juice. Taste and season with additional salt and black pepper, if desired. Cover and let simmer for 5 minutes or just until the spinach is wilted.
- Serve immediately garnished with lime slices and fresh parsley, if desired. Enjoy!
Slow Cooker Vegan Vegetable Soup
Slow Cooker Vegan Vegetable Soup
Ingredients
- ½ medium white onion, chopped
- 3 large carrots, chopped
- 3 large celery stalks, chopped
- 1 cup green beans, cut into bite-sized pieces
- 1 cup fresh or frozen whole kernel corn (do not use canned corn)
- ¾ lbs. Tri-color or Yukon Gold potatoes, chopped
- 1 medium red pepper, chopped
- 1 T. Italian seasoning
- 1 t. garlic powder
- 1 cup tomato puree
- 3 cups vegetable broth
- 2 cups fresh baby spinach, roughly chopped
- 3 T. fresh lime juice
- 1 large lime, sliced (optional garnish)
- 3 T. fresh parsley, chopped (optional garnish)
Instructions
1. Combine the chopped onion, carrots, celery, green beans, corn, potatoes, red pepper, Italian seasoning, and garlic powder in a 6-quart or larger slow cooker crock.
2. Add the tomato purée and vegetable broth. Season with salt and black pepper, to taste, and stir to combine. Cover and cook on high for 4 hours or on low for 8 hours.
3. Remove lid and stir in baby spinach and fresh lime juice. Taste and season with additional salt and black pepper, if desired. Cover and let simmer for 5 minutes or just until the spinach is wilted.
4. Serve immediately garnished with lime slices and fresh parsley, if desired. Enjoy!
