Veggie Bean Soup

Brynie Greisman Brynie Greisman
4.7 (9 reviews)

Creamy, satisfying, nutritious, and full of flavor. I actually use my Crock-Pot for meat, chicken, and cholent, rather than for soups. But after creating this recipe, I’m hooked. It’s a pleasure to put everything in a pot and forget about it. You can sauté the onions and garlic the day before to make the process even quicker.

7h 30m 12
Easy Vegetarian Pescatarian Gluten Free Vegan Low Fat Low Carb Parve

Directions

Prepare the Soup

  1. Heat olive oil in a medium frying pan.

  2. Add onions and sauté over medium heat for 15 minutes or until golden, stirring occasionally. Add garlic during the last two minutes.

  3. Transfer onions and garlic to a six- to eight-quart Crock-Pot. Add beans, carrots, celery, zucchini, quinoa, and apple cider vinegar, if using. Add four cups of water. Dissolve chicken and onion soup mix in the remaining four cups of water and stir. Add to Crock-Pot with the salt, pepper, sage, and thyme.

  4. Turn Crock-Pot to high and cook for about seven hours. Add spinach and parsley the last half hour or hour. Cool slightly.

  5. Remove half the soup (with beans and veggies) from the Crock-Pot and blend with an immersion blender. Return to pot and mix together. Taste and adjust seasoning if necessary. You can add a bit of Italian seasoning at the end if you feel it needs a little kick.

Credits

Notes:

This soup thickens as it sits. Reheat it over low heat, stirring often. You might want to add a bit of water to thin out.

Description:

Props and Styling by Renee Muller
Photography by Chavi Feldman

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What Cooks Are Saying

4.7 out of 5

9 global ratings

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13 Comments

Sorah Trenk •

This soup is a huge hit!
I make it in a pot on the stove and leave out the sage thyme and spinach. Instead I put in about a Tablespoon of salt and 1/2 teaspoon of Italian seasoning.

miryam koth •

can this soup be frozen?

Avigael Levi Kosher.com Team •
Reply to miryam koth

Yes, it can.

Daniel Jankowski •

Thoroughly enjoyed this recipe. I did not have the time to wait so I just cooked it stove top in a big pot for 1 hour. Was delicious and my vegetarian partner loved it. My toddler preferred it to the vegan matzo ball soup I made the week before (she will learn to love matzo balls!) Thanks for the recipe!

renee weisz •

delicious! I just used the basics vegetables left out anything interesting ex: sage , thyme and everyone loved it ,best part was Ididn't have to watch it

Sora Malka Teichman •

I put the onions and garlic in the crock pot first, then added the rest of the ingredients. I found the taste of thyme was too strong, next time I would leave it out. Otherwise delicious and hearty! I also used a mix of cholent beans instead of white.