Vegetable Soup with Beans

If I had to pick my favorite appliance, I would choose my crockpot. With fall setting in, and the wind getting colder, it's time for my favorite vegetable soup with beans.

Although I love soup all year round, something about the fall and winter makes soup comforting.

First, vegetable soup with beans is just that; tons of veggies in a thick, creamy tomato broth with pinto beans. As I've said before, if I can get my beans and all my veggies in one bowl, it's a win!

Pinto beans, for instance, are one of my favorite beans. Because of their thick and "meaty" texture, pinto beans are heartier than other beans.

THE BENEFITS OF ADDING PINTO BEANS TO VEGETABLE SOUP

According to Healthline, pinto beans primarily comprise carbs, fiber, and protein. They also pack an incredible punch of vitamins and minerals.

One cup (171 grams) of pinto beans boiled with salt provides (1Trusted Source):

• Calories: 245
• Carbs: 45 grams
• Fiber: 15 grams
• Protein: 15 grams
• Fat: 1 gram
• Sodium: 407 mg
• Thiamine: 28% of the Daily Value (DV)
• Iron: 20% of the DV
• Magnesium: 21% of the DV
• Phosphorus: 20% of the DV
• Potassium: 16% of the DV

As you can see, they boast a good amount of thiamine (vitamin B1), which is an essential vitamin that helps your body convert food into energy.

They also offer numerous other minerals, such as iron and magnesium, containing small amounts of other B vitamins, zinc, and calcium.

When cooked without salt or other additives, pinto beans are free of cholesterol and low in fat and sodium.

WHAT INGREDIENTS ARE NEEDED FOR VEGETABLE SOUP WITH BEANS?

Not only is this soup is effortless to make, but it also cooks while you work.

For example, I used frozen spinach and a bag of mixed organic vegetables. The only chopping you have to do is an onion, and I even used my vegetable chopper, which took less than 2 minutes.

Although I usually use fresh vegetables, I was in a hurry, so I used Cascadians Farms Spinach and a bag of mixed vegetables; corn, green beans, carrots, and peas. Like one of my other recipes, Quick and Easy Crockpot Veggie Soup with Brown Rice, this recipe has beans instead of rice.

And, all you need to do is throw it all in the crockpot and walk away. Then, when you get home from work, your house will smell delightful, and dinner will be ready.

DO YOU LOVE HEARTY, COMFORTING SOUPS IN THE WINTER? IF SO, TRY THESE!

• Quick and Easy Crockpot Veggie Soup with Brown Rice
• Vegan Potato Soup
• Vegan Crockpot Split Pea Soup
• Hungarian Mushroom Soup
• Tomato Soup
• Vegan Tortilla Soup
• Creamy Vegetable Soup
• Vegan Cream of Broccoli Soup
• Chickpea Soup
• Vegetable Barley Soup
• Vegan Clam Chowder Oh My!

Yield: 8 servings

Vegetable Soup with Beans

Prep Time: 10 minutes

Cook Time: 6 hours

Total Time: 6 hours 10 minutes

Throw all the vegetables and beans in the crockpot and let it brew. Then, get all your veggies and beans in one delicious bowl and do little to nothing to prepare it. Vegetable soup with beans is so delicious, and freeze the leftovers...if you have any.

Print

Ingredients

• 1 10 ounce bag frozen organic spinach (I used Cascadian Farms)
• 1 16 ounce bag of frozen organic mixed vegetables (I used Cascadian Farms)
• 2 15.5 ounce cans organic diced tomatoes (divided)
• 2 15.5 ounce cans organic pinto beans, drained and rinsed
• 1 yellow onion, diced
• 2 cloves garlic, minced
• 4 cups organic vegetable broth
• 1 cup nutritional yeast
• 3 Tablespoons chili powder
• 2 teaspoons smoked paprika
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 bay leaf

Instructions

1. Take one of the cans of tomatoes and blend slightly in a blender cup
2. Dice the onion
3. Add all ingredients to the base of the crockpot
4. Cover the crockpot bottom and place it in the refrigerator if you want to do this the night before.
5. Cook on low for 8-10 hours or on high for 4-6 hours; you get to pick the time.

Nutrition Information

Yield

8 servings

Serving Size

1
Amount Per Serving Calories 191Total Fat 1gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 1gCholesterol 0mgSodium 377mgCarbohydrates 32gFiber 9gSugar 5gProtein 16g

Nutrition facts may not be 100% accurate.

Did you make this recipe?

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Kathy Carmichael

Hi! My name is Kathy, I am a retired high school English teacher & vegan enthusiast and blogger. My entire blog is fully plant-based vegan. I truly believe what we eat & how we live determines our health & the preservation of our planet! 🙂

www.kathysvegankitchen.com/about-me