Go Back
+ servings
vegan white bean soup served with avocado and greek yogurt in a white bowl
Print Recipe
5 from 4 votes

Slow Cooker Vegan White Bean Soup

This slow cooker vegan white bean soup is loaded with veggies and a rich smoky flavor. It's a hearty yet light, and an easy weeknight meal.
Prep Time1 hr
Cook Time8 hrs
Total Time9 hrs
Course: Main Course
Cuisine: American
Servings: 12 servings
Calories: 214kcal
Author: Anjali Shah

Ingredients

  • 1.5 tbsp extra virgin olive oil
  • 2 red onions diced
  • 3 bell peppers diced
  • 1/2 cup chopped fresh cilantro stems
  • 1.5 tbsp dried oregano
  • 7 garlic cloves
  • 3 dried ancho chile peppers stemmed, seeded, and finely chopped
  • 1 tbsp ground cumin
  • 2 tbsp tomato paste
  • 1 tsp ground coriander
  • 1.75 tsp salt
  • 1 tsp ground black pepper
  • 1/2 tsp ground cinnamon
  • 1 bay leaf
  • 4.5 cups organic vegetable broth
  • 16 oz dried white beans
  • 28 oz unsalted tomato puree 1 container
  • 3 zucchini chopped
  • 15 oz unsalted fire-roasted diced tomatoes, undrained 1 can

Instructions

  • Combine 1 cup diced onion, 1 cup diced bell pepper, cilantro, oregano, garlic, and ancho chile peppers in a food processor; process until almost smooth.
  • Heat oil in a large skillet over medium heat. Add onion mixture to pan; cook 8 minutes or until liquid nearly evaporates, stirring frequently. Add cumin and next 6 ingredients (through bay leaf); cook 2 minutes, stirring frequently.
  • Transfer mixture to a 6-quart electric slow cooker. Stir in remaining onion, 1 cup bell pepper, broth, 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.
  • Top chili with a dollop of vegan sour cream, cilantro, crushed corn chips, diced avocado - or anything you like!

Notes

Top Tips for Making the Perfect Slow Cooker Soup
  • Be sure to blend the onion, bell pepper, cilantro, oregano, garlic, and ancho chile peppers, and sauté before adding to the slow cooker. This really helps to combine the ingredients and deepens the rich flavor of the soup.
  • Chop remaining vegetables into even pieces for a more uniform bite.
  • Using dried white beans increases the cooking time in the slow cooker.
  • If you do not have dried beans and use canned beans you can reduce cooking time to 4 hrs.
  • You can use any mix of vegetables you like in this recipe! Corn, summer squash, and leafy greens would all work well.

Nutrition

Calories: 214kcal | Carbohydrates: 40.4g | Protein: 11.7g | Fat: 1.7g | Saturated Fat: 0.3g | Sodium: 441.7mg | Fiber: 8.9g | Sugar: 5g