Slow Cooker Vegan Vegetable Soup

As I’m sure you’ve noticed if you’ve had a peek around my site, I am not vegan. I do try to incorporate as much plant-based eating as possible into my meal plans though. This Slow Cooker Vegan Vegetable Soup recipe is a great way to boost your nutrient intake and fill your belly.

Slow Cooker Vegan Vegetable Soup

I’ve never been much of a soup person. I liked soup now and then, but I wasn’t one of those “hey let’s have soup for lunch 4 times a week” people.

For some reason, 2020 has changed that. I’m still a bit fussy about my soup, but I have found it to be comforting and delicious.

Now that the days are getting chillier, it helps warm me up and makes me feel all cozy! Perfect for fall and winter!

Scroll down for a printable recipe card!

Prep time: 20 minutes

Cook time: 4 hours high or 8 hours on low.

Serves: 6-8

Ingredients: 

½ medium white onion, chopped
3 large carrots, chopped
3 large celery stalks, chopped
1 c. green beans, cut into bite-sized pieces
1 c. fresh or frozen whole kernel corn
¾ lbs. tri-color potatoes, chopped
1 medium red pepper, chopped
1 T. Italian seasoning
1 t. garlic powder
1 c. tomato puree
3 c. vegetable broth
Sea salt and black pepper, to taste
2 c. fresh baby spinach, roughly chopped
3 T. fresh lime juice

Optional Garnish:

1 large lime, sliced
3 T. fresh parsley, chopped

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!
   
   

Print

Slow Cooker Vegan Vegetable Soup

Course Soup

Cuisine American

Keyword vegan

Prep Time 20 minutes

Cook Time 8 hours

Total Time 8 hours 20 minutes

Servings 6

Calories 131 kcal

Ingredients

• ½ medium white onion chopped
• 3 large carrots chopped
• 3 large celery stalks chopped
• 1 c. green beans cut into bite-sized pieces
• 1 c. fresh or frozen whole kernel corn
• ¾ lbs. tri-color potatoes chopped
• 1 medium red pepper chopped
• 1 T. Italian seasoning
• 1 t. garlic powder
• 1 c. tomato puree
• 3 c. vegetable broth
• Sea salt and black pepper to taste
• 2 c. 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!

Nutrition Facts

Slow Cooker Vegan Vegetable Soup

Amount Per Serving

Calories 131 Calories from Fat 9

% Daily Value*

Fat 1g2%

Saturated Fat 1g6%

Sodium 521mg23%

Potassium 781mg22%

Carbohydrates 30g10%

Fiber 6g25%

Sugar 8g9%

Protein 4g8%

Vitamin A 7504IU150%

Vitamin C 58mg70%

Calcium 63mg6%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.