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.
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.
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.