This Wholesome Slow Cooker Vegetable Soup with Beans & Lentils is a hearty, nutrient-packed delight. Brimming with veggies, protein-rich beans, lentils, and a savory broth, it’s an effortless crockpot meal—perfect for cozy days or healthy meal prep with robust flavors and comforting warmth.
Recipe Tips and Tricks
Rinse lentils and beans—removes excess starch and sodium for a cleaner taste. Chop veggies uniformly—ensures even cooking in the slow cooker. Use low-sodium broth—keeps salt in check while boosting flavor. Add greens like kale near the end—preserves texture and nutrients. Double the batch and freeze portions for quick, wholesome meals later.
Why You’ll Love This Recipe
Get ready to cozy up with a bowl of pure goodness with this Wholesome Slow Cooker Vegetable Soup with Beans & Lentils—it’s one of the best slow cooker vegetable soup recipes out there, and it’s about to become your crockpot MVP! This soup is a hearty, healthy masterpiece: vibrant veggies like carrots and celery bring fiber and vitamins to keep you strong, protein-packed lentils (9g per ½ cup) and beans (15g per cup) fuel your body with plant-based power, and a savory broth simmers it all into a rich, comforting meal that warms you from the inside out—all with the magic of hands-off slow cooking. It’s a dump-and-go wonder—toss it in, let it simmer, and come back to a pot of flavorful bliss that’s perfect for any day. Whether you’re craving a nourishing dinner, prepping for a busy week, or just want a wholesome hug in a bowl, this recipe is a winner—delicious, satisfying, and so easy you’ll wonder how you lived without it!
Wholesome Slow Cooker Vegetable Soup with Beans & Lentils
Hearty veggie soup with beans and lentils—slow cooker comfort.
Ingredients
- 2 medium carrots, sliced
- 2 celery stalks, chopped
- ½ cup dry green or brown lentils, rinsed
- 1 can (15 oz) cannellini beans, rinsed and drained
- 1 can (28 oz) diced tomatoes, with juice
- 4 cups low-sodium vegetable broth
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 tbsp Italian seasoning
- 2 cups fresh kale, chopped
- Salt and pepper to taste
Instructions
- Gear Up for Warmth: Pull out your slow cooker, a cutting board, a knife, and a spoon—this soup’s about to cozy up your day with ease! Picture a hearty, steaming bowl—let’s dive in with a big, happy grin!
- Chop the Veggies: Slice your carrots into thin rounds—chop celery into bite-sized pieces—keep ‘em even! These crunchy stars are your soup’s base—set ‘em aside with love!
- Rinse the Lentils: Dump ½ cup dry lentils into a colander—rinse under cold water to ditch the starch! These protein champs are ready to bulk up your broth—shake ‘em dry!
- Prep the Beans: Open your can of cannellini beans—rinse and drain in a colander! Clean beans mean pure flavor—your creamy protein boost is set!
- Load the Crockpot: Toss the carrots, celery, lentils, and beans into your slow cooker—add diced onion and minced garlic! Pour in 1 can diced tomatoes with juice—your hearty mix is growing!
- Add the Broth: Pour 4 cups vegetable broth over everything—sprinkle in 1 tablespoon Italian seasoning, salt, and pepper! This savory bath’s your flavor foundation—give it a quick stir!
- Set and Simmer: Pop the lid on—set your slow cooker to low for 6-8 hours or high for 3-4 hours! Let it bubble away—your kitchen’s about to smell amazing!
- Check the Goods: When time’s up, peek in—lentils should be tender, veggies soft but not mushy! Stir it up—taste and tweak salt or pepper—your soup’s almost there!
- Add the Kale: Toss in 2 cups chopped kale—stir gently and let it wilt for 5-10 minutes with the lid on! These greens add a fresh punch—keep ‘em vibrant!
- Serve and Savor: Ladle the soup into bowls or meal prep containers—dig into the hearty veggies, beans, lentils, and herby broth! Pack extras for later or enjoy hot—it’s slow cooker comfort that rocks. Sip every wholesome spoonful!
Notes
- Rinse lentils—skipping this makes it gritty and throws off your soup vibe!
- Add kale late—early cooking turns it slimy, not hearty for your meal.
- Prep ahead—chop veggies and rinse beans the night before for a quick morning toss-in!
Nutrition Information
Yield
8Serving Size
1Amount Per Serving Calories 109Total Fat 1gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 263mgCarbohydrates 23gFiber 5gSugar 9gProtein 5g
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
Carrots add sweetness and crunch—beta-carotene-rich. Celery brings mild flavor and hydration—fresh and crisp. Lentils (green or brown) offer protein and fiber—9g protein per ½ cup, hearty texture. Cannellini beans add creaminess—15g protein per cup, canned for ease. Diced tomatoes provide tangy depth—canned with juice. Vegetable broth forms the base—low-sodium for control. Onion builds savory flavor—diced fine. Garlic adds aroma—freshly minced. Italian seasoning (oregano, basil) enhances warmth—dried blend works great. Kale adds greens—tough leaves soften in broth.
Variations and Substitutions
Swap carrots with parsnips or turnips—similar texture, unique taste. Use zucchini instead of celery—milder flavor, similar hydration. Sub lentils with split peas or chickpeas—peas are softer, chickpeas firmer. Replace cannellini beans with kidney or black beans—same protein, different vibe. Use fresh tomatoes or tomato puree instead of canned—fresh needs extra simmering. Swap vegetable broth with chicken broth—not vegan, adds depth. Add spinach or Swiss chard instead of kale—lighter greens, add late. Use fresh herbs like thyme or rosemary instead of Italian seasoning—chop finely.
Storage Options
Store leftovers in airtight containers in the refrigerator for up to 5-6 days—flavors meld beautifully over time! Reheat on the stove over medium heat for 5-10 minutes or microwave for 2-3 minutes with a splash of broth. Freezes wonderfully for up to 3 months; portion into freezer-safe containers or bags—thaw overnight in the fridge and reheat for a quick, wholesome meal.
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