Easy Vegan White Bean Soup (Slow Cooker Recipe)
the picky eater
This cozy soup recipe is a cross between a soup and chili, with a rich smoky flavor that comes from the ancho chili peppers. It’s hearty yet light, and an easy weeknight meal.
Why This Recipe Works
– Healthy and Creamy Soup (without any cream)!
How to make Vegan White Bean Soup
Combine 1 cup diced onion, 1 cup diced bell pepper, cilantro, oregano, garlic, lemon juice, and ancho chile peppers in a food processor, blender, or immersion blender; process until almost smooth.
Heat oil in a large pot over medium heat. Add onion mixture to pan; cook 8 minutes or until liquid nearly evaporates, stirring frequently. Add cumin and next 6 ingredients; cook 2 minutes, stirring frequently.
Transfer mixture to a 6-quart electric slow cooker. Stir in remaining onion, 1 cup bell pepper, vegetable stock, beans, and tomato puree; cover and cook on LOW 7.5 hours.
Stir in remaining bell pepper, zucchini, and diced tomatoes.
Cook on LOW 30 minutes – 1 hour or until vegetables are tender. Discard bay leaf.
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