Crockpot Vegetable & White Bean Soup

An easy & hearty vegetarian soup made with nutritious pantry staples like canned beans & vegetables!

Crockpot Vegetable & White Bean Soup

Are you ready for the easiest recipe ever? This Crockpot Vegetable & White Bean Soup is it!

The last few weeks of October were filled with events and travel, first, the Food and Nutrition Conference and Expo in Boston followed by a trip to Denver. Once I got home from that travel stint, my fridge was quite bare, but I had no motivation to go to the grocery store because I was leaving town again in just a few short days. It was time for a pantry-raid meal!

Why I Love Canned Foods

I had all the ingredients on hand to make this tasty, comforting Crockpot Vegetable & White Bean Soup. Canned foods always come to the rescue, especially during the fall and winter months. You’ll never find my pantry without canned beans, canned tomatoes, or tuna (although there’s no tuna in this soup). I also always keep vegetable, chicken, or beef broth on hand in case of soup emergencies like this. Starting in October, I start stocking spicy vegetable juice too, since it’s a great addition to soups & chili.



Keeping the pantry stocked with nutritious canned foods like beans, tomatoes, salmon, tuna, and fruits can help ease the stress of meal planning and work well with busy schedules because less cooking time is required. If you’re interested in learning about the nutritional value of canned foods or more recipe inspiration, visit the Canned Food Alliance website!

What canned foods do you like to keep on hand?

[bctt tweet=”Canned foods to the rescue with this #Crockpot Vegetable & White Bean Soup” username=”KarmanRD”]

With the few remaining fresh vegetables I found in the produce drawer, I threw together this soup in the crockpot in less than 15 minutes. Set on low to cook for 4-6 hours and ta-da! Soup is served. If your fridge is better stocked than mine, a grilled cheese would be the perfect match for this soup. Dunking is highly encouraged!

Some tools you’ll need:

Crockpot Vegetable & White Bean Soup

Yield: 10 servings

Crockpot Vegetable & White Bean Soup

Ingredients

1-27 ounce can Southern-style collard greens, drained

1-15 ounce can Great Northern beans, drained and rinsed

1 1/2 cups fresh green beans, cut into 1-inch pieces

3/4 cup diced carrots

1/2 cup diced green bell peppers

1/4 cup finely diced white onion

4 cups spicy tomato juice

2 cups vegetable broth

1. Combine all ingredients in a crockpot, adding liquids last. Stir and turn heat to low. Allow to cook for 4-6 hours before serving.
https://thenutritionadventure.com/crockpot-vegetable-white-bean-soup/

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Crockpot Vegetable & White Bean Soup

 

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    1. Fresh collard greens will also work! Be sure to remove and discard stems and center ribs of collard greens and then cut leaves into 1-inch pieces. Since the soup cooks in the slow cooker for 4-6 hours, the greens will be thoroughly cooked in that amount of time.

  1. I was able to find everything except the tomato juice. I did find V-8 spicy though, is that what you used? I don’t want to ruin it, it looks like a great soup. Anyway, I have everything to make it but V-8 (spicy) instead of just spicy tomato juice. Thanks for the recipe!

    1. Hi Lita–Yes, I used V8 Spicy Tomato juice so it sounds like you have everything you need! Enjoy 🙂

  2. I am looking forward to making this! If I cannot find canned collard greens, is it OK to use frozen? The two major food stores here in Crossville, TN are Food City and Kroger.

    thanks!
    Marcie

    1. You shouldn’t have any trouble finding the canned collard greens at Kroger. You can also use canned turnip greens. Frozen collards will work too. Enjoy!!