Vegan-Friendly Slow Cooker Vegetable Soup Recipe
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Is there anything more heart (and tummy!) warming than the smell of homemade vegetable soup wafting around the house, as it slowly cooks throughout the day? This Slow Cooker Vegetable Soup Recipe is absolutely divine, and is also suitable for vegans too!
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Slow Cooker Vegetable Soup Recipe
The full ingredients list and instructions are found in the printable recipe card at the end of this post. I highly recommend reading the blog post all the way through so that you don’t miss any tips or substitution suggestions, to ensure that you have all the ingredients and equipment required and understand the steps and timings involved.
Warm up this autumn/winter season with a delicious vegan-friendly vegetable soup recipe that you can make in your slow cooker!
This soup is packed full of healthy and nutritious vegetables, and it’s guaranteed to leave you feeling satisfied and cozy.
Plus, it’s easy to customize according to your own personal preferences. Give it a try today!
Ingredients & Equipment Used In This Recipe
While most ingredients can be bought in grocery stores, for your convenience, any specialized or notable ingredients and equipment needed for this recipe have been linked to Amazon or other stores if available online. Staple ingredients such as oil, salt, sugar, etc., aren’t always included here as you’re likely to have those in your kitchen. The complete list of ALL ingredients with measurements is found on the recipe card.
- Fresh Produce – Onion, Carrots, Celery, Green Beans, Corn Kernels (Fresh or Frozen), Tri-Color Potatoes, Red Bell Pepper, Baby Spinach, Limes, Parsley
- Italian Seasoning – this recipe uses store-bought Italian Seasoning, but it is so easy to make your own using our Homemade Italian Seasoning.
- Garlic Powder
- Tomato Paste – also known as Tomato Purée.
- Vegetable Stock/Broth
Recipes on The Purple Pumpkin Blog use both cup measurements and/or weighted measurements. American cups and kitchen food scales are handy pieces of equipment to have in your kitchen as it means you’ll be able to make all of the different recipes on my blog. I try to give American, imperial, and metric measurements in my recipes. Please note, that you can mix cup measurements with weighted measurements, but never mix imperial (pounds, ounces, pints, etc.,) with metric (kilograms, grams, liters, etc.,).
More Recipes Using Vegetables
The hero ingredients in this dish are the vegetables, so here are some more recipes using the same:
- Grilled Summer Vegetables with Herb Butter
- Mediterranean Roasted Vegetables – An Easy, Delicious Side Dish
- Italian Roasted Vegetables
More Vegan Recipes
Looking for more vegan dishes to make? Check these recipes out next:
- Vegetarian & Vegan Black Bean and Sweet Potato Soup Recipe
- Buddha’s Delight – A Chinese Vegan Recipe
- Vegan Black Bean Lettuce Wraps
Recipe Tips
- Storing Leftovers: Cool and transfer to an airtight container and store in the fridge for 3-4 days.
- Freezing: Cool and transfer to an airtight, freezer-safe container and place in the freezer. Alternatively, divide into portions and place in freezer-safe food bags. Freeze flat to maximize the space in your freezer. Label the container with the name of the dish and the date so you can keep track of your food storage. It should last for 6 months, just be sure to allow it to thaw fully in the fridge before reheating until piping hot.
How Do I Make Slow Cooker Vegetable Soup?
Check out the printable recipe card below with full ingredients and instructions. Any demonstration photos do not print out to save your ink.
Slow Cooker Vegan Vegetable Soup
This Slow Cooker Vegetable Soup Recipe is absolutely divine and is also suitable for vegans too.
Ingredients
- ½ medium white onion, chopped
- 3 large carrots, chopped
- 3 large celery stalks, chopped
- 1 cup green beans, cut into bite-sized pieces
- 1 cup fresh or frozen whole kernel corn
- ¾ lbs (340g) tri-color potatoes, chopped
- 1 medium red pepper, chopped
- 1 Tbsp Italian seasoning
- 1 tsp garlic powder
- 1 cup tomato purée (US), passata (UK)
- 3 cups vegetable broth
- Sea salt and black pepper, to taste
- 2 cup fresh baby spinach, roughly chopped
- 3 Tbsp fresh lime juice
Optional Garnish
- 1 large lime, sliced
- 3 Tbsp fresh parsley, chopped
Instructions
- Combine the chopped onion, carrots, celery, green beans, corn, potatoes, red pepper, Italian seasoning, and garlic powder in a 6-quart (5.5L) or larger slow cooker crock.
- Add the tomato purée and vegetable broth. Season with salt and black pepper, to taste, and stir to combine. Cover and cook on high for 4 hours or on low for 8 hours.
- Remove lid and stir in baby spinach and fresh lime juice. Taste and season with additional salt and black pepper, if desired. Cover and let simmer for 5 minutes or just until the spinach is wilted.
- Serve immediately garnished with lime slices and fresh parsley, if desired. Enjoy!
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Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 108Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 446mgCarbohydrates: 24gFiber: 5gSugar: 8gProtein: 4g
This site uses Nutritionix to provide estimated nutrition. Nutritional information is always approximate and will depend on the quality of ingredients used and serving sizes. If you need exact calories and macros, please do your own calculations.
Make It A Special Dinner!
You’ve made the soup, but what about the rest of the courses?
Here are additional recipes to create a menu for a dinner party or special meal:
- Appetizer: Tachinosalata – Sesame Dip
- Salad: Five Bean Salad with Chilli Citrus Dressing
- Main Dish: Vegan Black Bean Lettuce Wraps
- Side Dish: Garden Fresh Tomatillo Salsa Verde – A Delicious Dip for Tortilla Chips!
- Beverage: Prosecco Cocktail with Blackberry, Elderflower & Basil
- Dessert: Castagnaccio Recipe (A Traditional Tuscan Chestnut Flour Cake)
There are 500+ Recipes on The Purple Pumpkin Blog for you to enjoy – please feel free to check them out too.