This Hearty Crock Pot Bean and Vegetable Soup is a robust, wholesome delight. Packed with tender beans, vibrant carrots, zucchini, and tomatoes, it’s a nourishing bean soup crock pot meal—perfect for a flavorful, veggie-rich bowl that simmers effortlessly in your slow cooker.
Recipe Tips and Tricks
Use dried beans—soak overnight for best texture; they absorb flavors better than canned. Chop veggies evenly—they cook uniformly and blend into the broth. Add zucchini late—it stays tender, not mushy; early addition overcooks it. Stir minimally—keeps beans intact. Adjust broth—add more if it thickens too much near the end.
Why You’ll Love This Recipe
Get ready to scoop up a bowl of pure, hearty goodness with this Hearty Crock Pot Bean and Vegetable Soup—it’s a bean soup crock pot treasure and a crockpot recipes slow cooker star that’s about to warm your heart and soul! This soup is a robust, veggie-packed dream: tender beans simmer with colorful carrots, zucchini, and juicy tomatoes, creating a rich, flavorful broth that’s as nourishing as it is delicious—all while your slow cooker does the heavy lifting, letting you relax until it’s time to enjoy. It’s the perfect no-fuss meal—toss it in, let it bubble away, and come back to a kitchen filled with a comforting aroma and a soup so hearty it feels like a big, warm embrace, with every spoonful bursting with wholesome beans, vibrant veggies, and savory depth. Whether you’re craving a cozy dinner, feeding a crowd, or just want an easy recipe that’s big on taste and nutrition, this one’s a total winner—filling, flavorful, and guaranteed to make every bite a hearty, satisfying delight that keeps you fueled and happy!
Hearty Crock Pot Bean and Vegetable Soup
Bean and veggie soup—crockpot hearty.
Ingredients
- 1 lb dried great northern beans (about 2 cups)
- 1 medium onion, diced
- 2 medium carrots, diced
- 1 medium zucchini, diced
- 1 can (14.5 oz) diced tomatoes, undrained
- 2 garlic cloves, minced
- 6 cups vegetable broth
Instructions
- Gear Up for a Hearty Veggie Feast: Alright, let’s kick off this wholesome soup journey—grab your slow cooker, a colander, a cutting board, a sharp knife, and a big spoon! This bean and veggie soup is about to fill your kitchen with cozy vibes. Picture that hearty, colorful bowl—let’s dive in with a big, excited grin lighting up our faces!
- Soak the Beans with Overnight Love: The night before, measure out 1 lb dried great northern beans—about 2 cups—and pour them into a large bowl. Cover them with cold water, at least 2 inches above, and let them soak overnight—imagine them softening up, ready to soak in all that veggie goodness by morning!
- Rinse and Prep the Beans with Care: Next day, grab your colander—drain those soaked beans and rinse them well under cold water, washing away any grit. Run your fingers through them to pick out any odd ones—picture those creamy beans shining, all set to star in your hearty soup!
- Chop the Onion for Savory Depth: Take your medium onion—peel off the skin, rinse it, and dice it into small, ¼-inch pieces with your knife. Imagine that sweet, aromatic goodness blending into the broth—pile it up on your cutting board and breathe in that fresh onion scent!
- Dice the Carrots for Sweet Color: Grab your 2 medium carrots—rinse them, peel if you like, then chop into small, even cubes, about ¼-inch. Picture those bright orange bits adding sweetness and crunch to every spoonful—set them aside with the onion, building that veggie foundation!
- Prep the Zucchini with Fresh Flair: Take your medium zucchini—give it a quick rinse, then dice it into ¼-inch cubes, keeping the skin on for extra nutrition. Imagine its fresh, green vibe lightening up the soup—add it to your veggie pile, dreaming of that hearty mix coming together!
- Layer the Slow Cooker with Bean Bliss: Open your slow cooker—pour those rinsed great northern beans in first, spreading them evenly across the bottom. Add your diced onion and carrots on top—skip the zucchini for now, picturing these layers building a flavor-packed base! Pour in 6 cups vegetable broth, watching it cover everything—give it a gentle stir with your spoon!
- Set the Slow Cooker and Relax: Pop the lid on tight—plug in your slow cooker and set it to low for 8-10 hours if you’re in for a slow, hearty simmer, or high for 4-5 hours if you’re craving it sooner! Hit start and step away—imagine the kitchen filling with that warm, veggie-rich aroma while you chill!
- Add Zucchini and Tomatoes for Freshness: About 30 minutes before it’s done, lift the lid—toss in your diced zucchini and pour in 1 can (14.5 oz) diced tomatoes, juice and all. Stir gently with your spoon—imagine those late additions keeping their texture and brightness, balancing the hearty beans! Check the broth; add a splash more if it’s too thick!
- Serve Up Your Hearty Veggie Bowl: Ladle that steaming soup into bowls—pile it high with beans, carrots, zucchini, and tomatoes, savoring every spoonful of that rich, wholesome flavor! Pair it with crusty bread or enjoy solo—grab a spoon and dig in, relishing every warm, hearty bite. It’s your crockpot masterpiece, so enjoy every delicious moment with a big, happy grin!
Notes
- Soak beans—unsoaked beans stay firm, so overnight is key for tenderness!
- Add zucchini late—early cooking turns it mushy, so keep it fresh.
- Stir lightly—overmixing breaks beans, so go easy for whole texture!
Nutrition Information
Yield
8Serving Size
1Amount Per Serving Calories 94Total Fat 1gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 510mgCarbohydrates 17gFiber 5gSugar 3gProtein 6g
The recipes and nutritional information on Crock Pot Meal are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.
Ingredients Notes
Dried great northern beans are the hearty base—14 grams of protein and 20 grams of carbs per cooked cup, high-fiber (9g) and filling (210 kcal). Onion adds sweetness—11 grams of carbs per medium, low-calorie (45 kcal). Carrots bring color and sweetness—6 grams of carbs per medium, vitamin-rich (25 kcal). Zucchini adds freshness—4 grams of carbs per medium, light (30 kcal). Diced tomatoes provide acidity—7 grams of carbs per cup, juicy (35 kcal). Garlic offers bold flavor—1 gram of carbs per clove, aromatic. Vegetable broth forms the base—1 gram of carbs per cup, low-calorie (15 kcal).
Variations and Substitutions
Swap great northern beans for navy or pinto—navy (15g protein per cup), pinto (15g), both hearty. Use chicken broth instead of vegetable—1g protein per cup, richer flavor. Sub zucchini with celery or bell peppers—celery (3g carbs per stalk), peppers (6g), adjust texture. Replace canned tomatoes with fresh—7g carbs per cup, chop finely. Add thyme or cumin—herbal warmth or earthy spice.
Storage Options
Store in an airtight container in the fridge for up to 5 days—flavors deepen over time! Reheat on the stove over medium heat for 10-15 minutes, stirring occasionally, or microwave for 2-3 minutes—add broth if thickened. Freeze for up to 3 months—portion into containers, thaw overnight, and reheat.
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