Are you craving a hearty, nutritious meal that practically cooks itself? Look no further than this incredible slow cooker loaded vegan veggie soup that will revolutionize your dinner routine! Packed with vibrant vegetables, protein-rich black beans, and a symphony of warming spices, this soup is not just a meal – it's a culinary experience that will have your taste buds dancing and your body thanking you. Whether you're a dedicated vegan, a health-conscious foodie, or simply someone who loves delicious, easy-to-prepare meals, this recipe is about to become your new obsession.
Prep Time: 15 mins
Cook Time: 6 hrs
Total Time: 6 hrs 15 mins
Cuisine: Vegan
Serves: 8 servings
Ingredients
- 1 onion, diced
- 3 carrots, chopped
- 2 celery stalks, chopped
- 2 potatoes, diced
- 1 can (15 oz) black beans, drained
- 1 can (15 oz) diced tomatoes
- 4 cups vegetable broth
- 1 teaspoon cumin
- 1 teaspoon paprika
- Salt and pepper to taste
Instructions
- Prepare all vegetables by washing, peeling (if necessary), and chopping them into uniform bite-sized pieces to ensure even cooking.
- Drain and rinse the black beans thoroughly under cold water to remove excess sodium.
- Take your slow cooker and begin layering ingredients, starting with the diced onions at the bottom for a flavor base.
- Add chopped carrots, celery, and diced potatoes on top of the onions.
- Pour in the drained black beans and canned diced tomatoes with their juices.
- Season the vegetables with cumin, paprika, salt, and pepper, distributing the spices evenly across the ingredients.
- Slowly pour the vegetable broth over all ingredients, ensuring everything is mostly covered but not completely submerged.
- Cover the slow cooker with its lid and set to low heat setting for 6 hours.
- After 6 hours, check the vegetables for tenderness. If needed, cook for an additional 30 minutes.
- Taste and adjust seasonings before serving hot, optionally garnishing with fresh herbs or a drizzle of olive oil.
Tips
- Chopping Matters: Take your time to cut vegetables into uniform sizes to ensure even cooking and consistent texture throughout the soup.
- Bean Preparation: Always rinse canned black beans thoroughly to reduce sodium and remove any excess starch that might affect the soup's consistency.
- Layering is Key: Start with onions at the bottom of the slow cooker to create a flavor foundation that will infuse the entire dish.
- Spice Distribution: When adding spices, sprinkle them evenly to ensure every bite is perfectly seasoned.
- Liquid Level: Aim to cover vegetables mostly with broth, but don't completely submerge them – this helps maintain the soup's robust texture.
- Low and Slow is the Way: Resist the temptation to rush the cooking process. The 6-hour low heat setting allows flavors to develop and vegetables to become perfectly tender.
- Taste and Adjust: Always do a final seasoning check before serving. A little extra pinch of salt or pepper can elevate the entire dish.
- Optional Enhancements: Consider garnishing with fresh herbs like parsley or cilantro, or add a drizzle of good quality olive oil for an extra flavor boost.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 35g
Protein: 8g
Fat: 2g
Saturated Fat: g
Cholesterol: 0mg
