Slow Cooker Vegetable Bean Soup (Gluten-Free + Vegan)
This hearty vegetable bean soup is perfect for a comforting meal. It's packed with nutritious ingredients and is both gluten-free and vegan.
Equipment
- slow cooker
- cutting board
- knife
- measuring cups
- measuring spoons
Ingredients
- 2 cup vegetable broth
- 1 can kidney beans (rinsed and drained)
- 1 can black beans (rinsed and drained)
- 1 can diced tomatoes (with juices)
- 2 medium carrots (diced)
- 2 stalks celery (diced)
- 1 medium onion (chopped)
- 3 cloves garlic (minced)
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- 1 bay leaf
- Salt (to taste)
- pepper (to taste)
- 2 cup fresh spinach (chopped)
- 1 tablespoon lemon juice
Instructions
- In a slow cooker, combine the vegetable broth, kidney beans, black beans, diced tomatoes with juices, carrots, celery, onion, garlic, thyme, oregano, smoked paprika, bay leaf, salt, and pepper.
- Stir the mixture well to combine all the ingredients.
- Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours until the vegetables are tender.
- About 15 minutes before serving, stir in the chopped spinach and lemon juice.
- Remove the bay leaf before serving. Taste and adjust seasoning if necessary.
- Serve hot and enjoy your hearty vegetable bean soup!
Notes
Feel free to add other vegetables or spices according to your preference.
Nutrition
Calories: 200kcal | Carbohydrates: 35g | Protein: 10g | Fat: 2g | Sodium: 500mg