Slow Cooker Loaded Vegan Veggie Soup

This Slow Cooker Loaded Vegan Veggie Soup is the perfect bowl of heartiness for those cold winter days. Filled with an array of vegetables such as kale, onions, corn, carrots and gracefully paired with small red beans, this soup is quite the healthy meal and surely does warm things up nicely.

Slow Cooker Loaded Vegan Veggie Soup

I’m such a HUGE fan of soup (or at least I use to eat soup almost daily some years ago), so of course, I am really excited to share this recipe with you all. There’s nothing like a hearty veggie soup and this recipe is the epitome of that.

If you’ve been an avid reader of Orchids + Sweet Tea, then you’re probably aware of this delicious soup options that are on our site.

Need Delicious Soup Ideas? Here’s our top 5!

This Easy Vegan Black Bean Soup recipe is the warmth of great flavors and the perfect dish that will satisfy everyone. Made from delicious black beans and a handful of spices, this soup is a must try for the Fall season. Super easy to make, All Vegan, Gluten-free, and whipped together in less than 45 minutes.

This Easy Roasted Butternut Squash Soup recipe is the warmth of great flavors and succulent taste of nuttiness from the topped roasted chickpeas which is beautifully paired with a creamy base that makes this bowl of goodness completely irresistible. Super easy to make, All Vegan, Gluten-free, and whipped together in less than 45 minutes.

This Loaded Dairy-Free Broccoli Cheddar Soup recipe is something truly spectacular. The warmth of great flavors and succulent taste of nuttiness from So Delicious Dairy Free’s Organic Almondmilk with Cashew, makes this bowl of goodness completely irresistible. Loaded with broccoli, carrots, sweet corn, celery, onions, and topped with a generous amount of vegan mozzarella cheese (for added creaminess); this recipe reminds you of comfort in a bowl. Super easy to make, All Vegan, and whipped together in less than 30 minutes.

This Slow Cooker Quinoa Veggie Soup recipe is truly a delicious meal for those not so warm days. The warmth of great flavors and succulent taste of the individual veggies marrying together, makes this bowl of goodness completely irresistible. Loaded with quinoa, kale, tomatoes, carrots, onions, butter beans (great Northern beans); this recipe reminds you of the reason why eating your veggies (by themselves!) isn’t such a bad idea after all. Not to mention, everything is made in a slow cooker, which means that you can easily set it and forget it! All vegan.

This Healthy Veggie Vegan Lasagna Soup recipe is something truly spectacular. The warmth of great flavors and succulent taste of the soft lentil green lasagna pasta makes this bowl of goodness completely irresistible. Loaded with bell peppers, tomatoes, onions, and topped with a generous amount of vegan mozzarella cheese; this recipe reminds you of a good plate of homemade lasagna without the fork.

Slow Cooker Loaded Vegan Veggie Soup

OK, so back to this recipe.

The real highlight of this soup was the addition of turmeric.

SO WHY ADD TURMERIC?

For one—-I love adding turmeric to certain recipes because of it’s nutritional value.

Believe me, adding turmeric to this soup doesn’t change a thing in terms of compromising it’s taste. Honestly, it adds another depth of flavor.

In case you weren’t aware, in order to get the full benefit from turmeric, you have to add a tiny bit of black pepper.

BUT WHY TURMERIC + BLACK PEPPER?

Turmeric is an amazing ingredient to incorporate into your dishes. The health benefits that derive from this simple ingredient is so awesome.

But if you’re wondering, what is turmeric and where you can find it—no worries. Let’s talk!

Turmeric is the spice that gives curry it’s yellow hue. That’s right—it creates that bright yellow color all on it’s own.

In addition, the main ingredient in turmeric—curcumin is where all the incredible benefits lie. It has powerful inflammatory effects and is a very strong antioxidant.

The only downside is that curcumin is present at a very low rate in turmeric, therefore, the best way to gain the full benefits of this ingredient is to take supplements with high contents of curcumin, specifically.

OK, so where does black pepper come in? Whelp, black pepper’s main ingredient–piperine actually helps the body to absorb curcumin (by large increases) which gives us the full effect of health benefits at work.

Piperine on it’s own has it’s own set of benefits which range from nausea relief to headaches to poor digestion.

Therefore, the next time that you chose to add turmeric to your foods/drinks to add a few health benefits, don’t forget to add the black pepper. And don’t worry—it’s not that much that is required either.

Slow Cooker Loaded Vegan Veggie Soup

Once again, eating clean has been a great new discovery for my family and I. While we don’t eat vegan meals on a daily basis, I do thoroughly enjoy incorporating this type of diet in our lifestyle on a number of days per week.

It definitely makes for a great balance and it works for us, so hey! 

The awesome part? — this recipe was originally cooked on a stovetop, however, with this revamp, I chose to make things MUCH EASIER by adding everything to a slow cooker.

Whelp, honestly, I can attest to the awesomeness of the slow cooker! While I haven’t used it to the magnitude of others (Yes–some have baked cakes, cheesecakes, etc. in theirs!), I can say that it’s a really good kitchen appliance to have available.

And it definitely came handy for this soup. All 3 hours of simmer meant that I could do WHATEVER I needed to do in the meantime. 

A real set it and forget it way of being. Haha.

Slow Cooker Loaded Vegan Veggie Soup

Originally, I chose to add a small bowl filled with these new pita crackers, which are AMAZING Ya’ll! I recently purchased them on Amazon Fresh to go with my Laughing Cow Cheese (I’m not a huge snacker, but when I do, I love a good snack! Haha!).

You can find the pita crackers here: Town House Sea Salt Pita Crackers! Luckily, you can find them at Target, Walmart, and a few other retailers as well.

Trust me, they are SO good and they paired very nicely with this soup as a “dipping item”. I recommend completely.

However, with this revamp, you can see that I chose to have a side of bread. Just as perfect.

Slow Cooker Loaded Vegan Veggie Soup

Let’s dig right into this recipe, shall we?

Add the extra virgin olive oil to the bottom of your slow cooker. Turn on the heat to “High” (for 3-4 hours) and “Simmer” (for 5-6 hours) and add onions, garlic, and carrots. This should get your slow cooker heated.

Once it begins to heat, stir in the seasonings until the veggies have softened a bit, about 5 minutes. 

Then pour in the remaining ingredients and stir them until they are incorporated.

Set Slow Cooker to a medium setting, cover and let everything slow cook + simmer for about 2-3 hours, stirring occasionally to ensure that desired thickness is kept. Toward the last 20 minutes, add additional vegetable broth if needed and do the same for any spices that you feel need to be added as well for taste.

Raise the heat and bring everything to a boil, then partially cover the pot and reduce heat to maintain a gentle simmer. Cook for 30 minutes, or until all veggies and beans are tender, but still hold their shape well. Remove the pot from heat. Serve immediately.Once timer has ended and veggies are cooked through, turn off slow cooker or keep it on the “keep warm” setting and serve soup in prepared bowls with a side of bread or crackers, if desired.

Bon Appetit!

MADE OUR RECIPE(S)?

If you choose to make this Slow Cooker Loaded Vegan Veggie Soup recipe or any other recipe from us, be sure to tag us on Instagram at #Orchidsandsweettea so that we can share the love!

Slow Cooker Loaded Vegan Veggie Soup

Slow Cooker Loaded Vegan Veggie Soup

Slow Cooker Loaded Vegan Veggie Soup

Prep Time: 10 mins
Cook Time: 3 hrs 30 mins
Total Time: 3 hrs 40 mins
Serves: 6 servings
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Ingredients

  • 1 (15 oz.) can small black beans, drained + rinsed
  • 2 Tbsps extra virgin olive oil
  • 1/2 medium red onion, chopped
  • 2 large carrots, peeled + diced
  • 4 garlic cloves, minced
  • 1 (15 oz.) can organic tomato sauce (I use Hunt's)
  • 2 cups organic kale, chopped
  • 1-2 cups baby sweet white corn, frozen
  • 3 cups organic vegetable broth (I use Pacific Foods)
  • 2 cups fresh water

Seasonings:

  • 2 tsps turmeric powder
  • 1 Tbsp dried parsley
  • 1 tsp dried thyme
  • 1 tsp sea salt + black pepper, each
  • 1 Tbsp red pepper flakes optional if "spicy flavor" not preferred
  • 1 tsp ground cumin
  • 1 tsp smoked paprika

Instructions

  • Add the extra virgin olive oil to the bottom of your slow cooker. Turn on the heat to "High" (for 3-4 hours) and "Simmer" (for 5-6 hours) and add onions, garlic, and carrots. This should get your slow cooker heated.
  • Once it begins to heat, stir in the seasonings until the veggies have softened a bit, about 5 minutes. 
  • Then pour in the remaining ingredients and stir them until they are incorporated.
  • Set Slow Cooker to a medium setting, cover and let everything slow cook + simmer for about 2-3 hours, stirring occasionally to ensure that desired thickness is kept. Toward the last 20 minutes, add additional vegetable broth if needed and do the same for any spices that you feel need to be added as well for taste.
  • Raise the heat and bring everything to a boil, then partially cover the pot and reduce heat to maintain a gentle simmer. Cook for 30 minutes, or until all veggies and beans are tender, but still hold their shape well. Remove the pot from heat. Serve immediately.
  • Once timer has ended and veggies are cooked through, turn off slow cooker or keep it on the “keep warm” setting and serve soup in prepared bowls with a side of bread or crackers, if desired.
  • Bon Appetit!

Tips & Tricks

KALE: If preferred, you can always substitute Kale with Spinach, Collard Greens, or bok choy.
TURMERIC: While adding turmeric is optional, it definitely has benefits: powerful medicinal properties, natural anti-inflammatory ingredient, increases antioxidant activity in the body, and more.
STORAGE: Any leftovers can be kept in a tightly sealed container refrigerated for 3-4 days. Can also be frozen and defrosted for longer storage.

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Slow Cooker Loaded Vegan Veggie Soup.

ORCHIDS + SWEET TEA

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