Slow Cooker Loaded Vegan Veggie Soup
5 from 5 votes

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.

Course: Main Course
Keyword classic, dairy-free, digestion, dinner, gluten-free, healthy, homemade, recipe, savory, slow cooker, soup, turmeric, vegan, veggies
Prep Time: 10 minutes
Cook Time: 3 hours 30 minutes
Total Time: 3 hours 40 minutes
Servings: 6 servings
Creator Shanika | Orchids + Sweet Tea


  • 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


  • 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


  1. 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.

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

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

  4. 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.

  5. 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.

  6. 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.

  7. Bon Appetit!

Tips | Notes:

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.