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Cozy Crockpot Fall Vegetable Soup with White Beans

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A hearty, hands-off slow cooker vegetable soup with creamy white beans, sweet potatoes, and fire-roasted tomatoes. Naturally vegan and gluten-free, this comforting soup is perfect for meal prep and gets even better the next day.

Ingredients

Scale
  • 1 large sweet potato (about 2 cups, peeled and diced into ½-inch cubes)
  • 3 medium carrots (about 1 cup, peeled and sliced into rounds)
  • 3 stalks celery (about 1 cup, diced)
  • 1 large yellow onion (about 1 cup, diced)
  • 4 cloves garlic, minced
  • 2 cans (15 ounces each) cannellini beans, drained and rinsed
  • 1 can (14.5 ounces) fire-roasted diced tomatoes, undrained
  • 4 cups (32 ounces) low-sodium vegetable broth
  • 2 cups frozen spinach (or one 10-ounce block, thawed and squeezed dry)
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried thyme
  • 2 bay leaves
  • 1 teaspoon salt (plus more to taste)
  • ½ teaspoon black pepper (plus more to taste)
  • 2 tablespoons extra-virgin olive oil
  • Optional garnish: fresh parsley, grated Parmesan cheese, or lemon juice

Instructions

  1. Prep the Vegetables: Peel and dice the sweet potato into ½-inch cubes. Peel and slice the carrots into ¼-inch rounds. Dice the celery and onion into similar-sized pieces. Mince the garlic.
  2. Layer in the Crockpot: Place the diced sweet potatoes, carrots, celery, and onion in the bottom of the slow cooker. Add the minced garlic on top.
  3. Add the Beans and Tomatoes: Pour the drained and rinsed cannellini beans over the vegetables. Add the undrained fire-roasted diced tomatoes. Do not stir yet.
  4. Add the Broth and Seasonings: Pour the vegetable broth over everything. Add the dried rosemary, dried thyme, bay leaves, 1 teaspoon of salt, and ½ teaspoon of black pepper. Give everything a gentle stir to combine the seasonings into the broth.
  5. Cook Low and Slow: Cover the crockpot with the lid. Cook on LOW for 7-8 hours or on HIGH for 4-5 hours. The soup is ready when the sweet potatoes and carrots are fork-tender and the beans have started to break down slightly. Do not open the lid during the first 6 hours on low or 3 hours on high.
  6. Add the Spinach: About 15-20 minutes before serving, stir in the frozen spinach (or thawed and squeezed block). It will wilt quickly into the hot broth.
  7. Finish and Season: Remove the bay leaves and discard them. Using an immersion blender, give the soup 4-5 quick pulses to break up some of the beans and vegetables for a thicker texture. If you don’t have an immersion blender, mash some of the beans against the side of the crockpot with a wooden spoon. Stir in the 2 tablespoons of olive oil. Taste and adjust salt and pepper.
  8. Serve: Ladle the soup into bowls. Garnish with fresh parsley, a sprinkle of grated Parmesan, or a squeeze of lemon juice if desired.

Notes

For a thicker soup, use an immersion blender to partially blend the soup at the end. This soup freezes well for up to 3 months. If using dried beans instead of canned, soak 1 cup of dried cannellini beans overnight, then add with 5 cups of broth and cook on low for 8-10 hours. To make on the stovetop, sauté vegetables in olive oil, then simmer for 30-40 minutes until tender.

Nutrition

Keywords: crockpot soup, fall vegetable soup, white bean soup, slow cooker soup, vegan soup, gluten-free soup, meal prep soup, hearty vegetable soup

Find it online: https://flurpchef.com/cozy-crockpot-fall-vegetable-soup-with-white-beans/