Crock Pot Vegetarian White Bean Soup
My Vegetarian White Bean Soup simmers all day in the Crock Pot. The result is a simple, healthy and delicious meal for any day of the week.
Ingredients
- 3 15.5 oz cans white beans, rinsed and drained
- 1 cup chopped celery, about 2 stalks
- 1 cup chopped yellow or sweet onion, about ½ onion
- 1 cup carrot rounds, 1-2 carrots
- 1-2 teaspoons minced garlic
- 32 oz low sodium, high quality vegetable stock
- ½ teaspoon dried thyme
- ½ teaspoon crushed dried rosemary
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 bay leaf
- ¼ - ½ teaspoon salt, to taste***
- ½-1 teaspoon pepper, to taste
- garnish: parmesan cheese and sliced green onions
Instructions
- Put all ingredients in a crock pot and turn to low. Cook for 8-10 hours or until all ingredients are soft and well combined. You can also cook for 4-6 hours on high. The carrots will take the longest to cook. Once they are soft the soup is done.
- Remove the bay leaf before serving.
- Garnish with green onions and parmesan.
Notes
Most of my Crock Pot recipes fill the entire pot, but this one only makes about half a Crock Pot. If you want to fill a big Crock Pot you can double this.
*** Start with less salt and add more depending on the type of broth you use and how salty it is.
*** Start with less salt and add more depending on the type of broth you use and how salty it is.
Nutrition
Calories: 307kcalCarbohydrates: 56gProtein: 22gFat: 1gSaturated Fat: 1gSodium: 8046mgPotassium: 1230mgFiber: 10gSugar: 8gVitamin A: 5459IUVitamin C: 6mgCalcium: 178mgIron: 9mg
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