Print
Crock Pot Southwest Vegetarian White Bean Soup recipe/ Running in a Skirt

Crock Pot Southwest Vegetarian White Bean Soup

This Crock Pot Southwest Vegetarian White Bean Soup is my vegan version of a southwest chicken soup.

Course Soup
Cuisine American, Mexican
Prep Time 10 minutes
Total Time 14 minutes

Ingredients

  • 3 15.5 ounce cans White Beans , rinsed and drained
  • 1 14.5 ounce can Fire Roasted Tomatoes
  • 1 Small Onion , chopped
  • 1 cup Carrots , halved and sliced
  • 1 cup Celery , chopped
  • 1 teaspoon Minced Garlic
  • 32 ounces Low Sodium Vegetable Broth
  • 1 teaspoon Cumin
  • 1/2 teaspoon Oregano
  • 1/4 teaspoon Chipotle Powder (optional)
  • 1/4 teaspoon salt , to taste
  • 1/4 teaspoon pepper , to taste
  • 1 Lime
  • 1 cup Salsa Verde
  • Optional Garnish: cilantro, lime wedges and jalapenos

Instructions

  1. Put the white beans, tomato, onion, carrots, celery, minced garlic, broth, cumin, oregano and optional chipotle powder in a crock pot.  Season with salt and pepper to taste. Start with less and add more at the end if you need to.

    Cook on low for 6-8 hours or high for 3-4 hours until the vegetables are tender.

    Once cooked stir in the salsa verde and as much lime as you'd like!  

    Serve with the cilantro and lime wedges as garnish.  If you like spicy add jalapeno slices.

Recipe Notes

The spice level of this dish depends a lot on the type of salsa verde you pick.  If you like mild, go with that and leave off the chipotle powder and added jalapenos.