Get ready for an easy fall meal with these vegetarian slow-cooker soup recipes. Just add your ingredients into your slow-cooker and like magic, you’ll have a delicious soup. These soups are packed with tons of vegetables and proteins like beans and tofu. Recipes like Slow-Cooker Mushroom Soup with Sherry and Lentil & Root Veggie Soup are hearty, warm and perfect for the fall season.
Slow-Cooker Mushroom Soup with Sherry
Treat dinner guests to this premeal soup loaded with earthy, umami flavor from the mushrooms and soy sauce. Puréeing only some of the slow-cooker mushroom soup gives the dish complex texture and eye appeal. Garnish with additional black pepper and chopped fresh thyme, if desired. Source: Everyday Slow Cooker
Slow-Cooker Mediterranean Stew
This Mediterranean stew is a healthy dinner chock-full of vegetables and hearty chickpeas. A drizzle of olive oil to finish carries the flavors of this easy vegan crock-pot stew. Swap out the chickpeas for white beans for a different twist, or try collards or spinach in place of the kale. Any way you vary it, this stew is sure to go into heavy rotation when you are looking for healthy crock-pot recipes. Source: EatingWell.com, November 2019
Lentil & Root Veggie Soup
French green lentils and black lentils hold up well to long, slow cooking without becoming mushy. Save the rinds from used-up blocks of Parmesan in a resealable plastic bag or tightly sealed container in the refrigerator. They give soup broths a rich, savory flavor. Source: EatingWell Magazine, Soup Cookbook
Slow-Cooker Vegetarian Chili
Grab your crock pot for this delicious and easy slow-cooker vegetarian chili with beans, fire-roasted tomatoes, bell peppers and sweet potatoes. The recipe requires just 20 minutes of active time: after a bit of chopping, you just dump the ingredients in the slow cooker and let it do the work. Adding a squeeze of lime juice and a sprinkle of cilantro just before serving brightens up the flavors. Top it with some shredded cheese, if you’d like, or serve it as-is to keep it vegan. Either way, this healthy chili is sure to become a go-to when you want a satisfying and healthy dinner. Source: Eatingwell.com, June 2019
Southwestern Sweet Potato Stew
This hearty Southwestern-inspired stew may take a while in your slow cooker, but it’s so worth it! Full of sweet potatoes, black beans, and hominy, it will satisfy your tastebuds and keep you full for hours. Source: Diabetic Livng Magazine
Slow-Cooker Potato Soup Four Ways
Be sure to use waxy potatoes, such as red or Yukon Gold, in this crockpot potato soup recipe. The result will be creamier than if you use starchy varieties like russets. Load your bowl up like a classic baked potato or see Tip (below) for more ways to mix it up. Source: EatingWell Magazine, January/February 2020
Vegetarian Slow-Cooker Pozole
This healthy vegetarian take on the Mexican stew pozole gets tons of flavor from poblano peppers, ancho chile powder and dried herbs and spices, while cannellini beans provide substance, protein and fiber. Chewy hominy–corn that has been treated with lime to remove the tough hull and germ–is integral to the stew. Look for it in cans in the Latin section of your supermarket. Serve the stew with shredded cabbage, radishes, fresh cilantro and sour cream. Source: EatingWell Magazine, April 2019
Slow-Cooker Vegetable Stew
Potatoes and beans make this tomato-based crock-pot vegetable stew super-hearty. You could also add briefly sautéed chunks of zucchini or fresh corn kernels just before serving, or add another can of cannellini beans for more substance. A dollop of pesto on top is also super-delicious. Adding homemade garlic croutons is an easy way to elevate this healthy dinner. Source: EatingWell Magazine, September 2019
Slow-Cooker Vegetable Minestrone Soup
A winter classic, this crock pot version of minestrone is heavy on the vegetables and light on the pasta, keeping carbs in check while providing plenty of flavor. Source: Diabetic Living Magazine, Winter 2019
Slow-Cooker Vegan Chili
Grab your crock pot for this hearty and easy vegan chili, which is chock-full of great-tasting and good-for-you ingredients, including pinto and black beans, red pepper, tomatoes and butternut squash. Once a little chopping is done, all you have to do is dump the ingredients in the slow cooker, making this colorful veggie chili the perfect weeknight dinner. A garnish of fresh avocado and chopped cilantro is a nice touch. Source: EatingWell.com, April 2019
Savory Bean Spinach Soup
Let a slow cooker complete this vegetarian soup. Serve it in cups as a sandwich side or ladle it into bowls for a light meal. Source: Diabetic Living Magazine
Slow-Cooker Moroccan Lentil Soup
Like most soups, this Moroccan lentil soup recipe gets better with time as the complex seasonings have time to develop. Make it a day ahead if you can–this easy slow cooker/crock pot recipe variation makes it a cinch to get the soup cooking while you do other things. Source: EatingWell Magazine, Soup Cookbook
Vegetarian Black Bean Soup
Packed with protein and fiber, this soup doesn’t need meat to be satisfying. Soaking and cooking the beans yourself, rather than opening a can, ensures you’ll have wonderful flavor and texture. (And the slow cooker does most of the work!) Source: Diabetic Living Magazine
Vegetable and Pasta Soup
A slow-cooker will do all the work for this delicious, diabetes-friendly Vegetable and Pasta Soup. Opt for vegetable stock to make this soup vegetarian. Source: Diabetic Living Magazine
Slow-Cooker Curried Butternut Squash Soup
Dera Burreson
Skip the roasting in this butternut squash soup recipe and let your slow cooker do the work instead. Just load up all the ingredients into the crock pot, set it and forget it for an easy, healthy dinner or packable lunches. Source: EatingWell.com, August 2018
Slow-Cooker Black Bean-Mushroom Chili
Black beans, earthy mushrooms and tangy tomatillos combine with a variety of spices and smoky chipotles to create a fantastic full-flavored chili. It can simmer in the slow cooker all day, which makes it perfect for a healthy supper when the end of your day is rushed. Source: EatingWell Magazine, Winter 2004
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