Description
A comforting and nourishing meatless soup that is easy to prepare in your crock pot. Packed with vegetables, beans, and spices, this soup is perfect for a cozy dinner.
Ingredients
Scale
- 1 medium onion, diced
- 2 cloves garlic, minced
- 3 carrots, sliced
- 2 celery stalks, sliced
- 1 bell pepper, diced
- 1 zucchini, diced
- 1 can (15 oz) diced tomatoes, with juices
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) black beans, drained and rinsed
- 4 cups vegetable broth
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1/2 teaspoon black pepper
- Salt to taste
- 1 cup corn (fresh or frozen)
- Fresh parsley for garnish (optional)
Instructions
- In the crock pot, combine the diced onion, minced garlic, sliced carrots, sliced celery, diced bell pepper, and diced zucchini.
- Add the diced tomatoes (with their juices), kidney beans, black beans, vegetable broth, oregano, cumin, black pepper, and salt.
- Stir everything together until well mixed.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours.
- About 30 minutes before serving, stir in the corn.
- Taste and adjust seasoning if necessary.
- Serve hot, garnished with fresh parsley if desired.
Notes
- Feel free to add any other vegetables you have on hand.
- This soup can be made ahead of time and stored in the refrigerator for up to 3 days.
- You can freeze leftovers for up to 3 months.
- Category: Soup
- Cuisine: American
Nutrition
- Calories: 180
- Sugar: 5
- Sodium: 400
- Fat: 2
- Carbohydrates: 35
- Fiber: 10
- Protein: 8
Keywords: meatless soup, crock pot soup, vegetable soup, easy soup recipe, healthy soup