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