An easy, hearty vegetable bean soup made with nutritious pantry staples like canned beans & vegetables!
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 traveling, my fridge was quite bare. I had no motivation to go to the grocery store because I was leaving town again in just a few short days so 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 (don’t worry…there’s no tuna in this soup!). I also always keep vegetable, chicken, or beef broth or stock 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.
As a Registered Dietitian, I like to keep my pantry stocked with nutritious, canned foods like beans, tomatoes, salmon, tuna, and fruits. Having these canned foods on hand helps ease the stress of meal time and they can help get a meal on the table fast! Learn more about the nutritional value of canned foods and find more recipe inspiration on the Canned Food Alliance website.
Making Vegetable & White Bean Soup
With the few remaining fresh vegetables I had in the produce drawer, I made 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!
Equipment for this recipe:
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
Instructions
- 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.
