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+ servings
Very veggie and bean soup
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4.80 from 25 votes

Vegetable Soup with Beans

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 it freezes well...if you have any leftovers.
Prep Time10 minutes
Cook Time4 hours
Course: Soups
Cuisine: American
Diet: Gluten Free, Vegan, Vegetarian
Servings: 8 servings
Calories: 195kcal


  • 10 ounces frozen organic spinach I used Cascadian Farms
  • 16 ounces frozen organic mixed vegetables I used Cascadian Farms
  • 30 ounces organic diced tomatoes divided
  • 30 ounces canned 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


Crockpot Directions

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

Instant Pot Directions

  • In the Instant Pot on saute mode, add onion and garlic, cook, and stir until softened. 
  • Turn the Instant Pot off and add the slightly blended can of tomatoes and seasonings. Stir and cook for 1 minute on the residual heat.
  • Add the vegetable broth to the still-hot pan, and scrape the bottom with a spoon to remove any left-behind bits.
  • Add the second can of tomatoes, the vegetables (except for the spinach), the beans, bay leaf, and nutritional yeast. Stir to combine.
  • Put the lid on, turn the valve to sealing, and select Manual or Pressure Cook for 2 minutes. It will take about 15 minutes to come to pressure and begin counting down.
  • Once the cooking time is over, let the pressure release naturally for 8-10 minutes before opening the valve and removing the lid (this is to prevent the splatter that can come when pressure cooking soup).
  • Stir in the spinach, adjust seasonings to taste, and serve.


  • If using the Instant Pot, avoid cooking the soup too long, or the vegetables turn mushy.
  • Don't forget to turn the steam valve on top of your Instant Pot to "Sealing" before cooking! If the steam valve is left open in the "Venting" position, the pot won't come to pressure, and you'll end up frustrated and hungry!
  • Do not be tempted to release pressure before 15 minutes have elapsed after cook time passes. This can result in a huge mess, as hot liquid will spray from the vent knob. 
  • Want to make this a creamy vegetable soup? Once it's done cooking, add ½ cup unsweetened, unflavored plant milk (I like oat milk) and stir.
  • Store leftovers in an airtight container in the refrigerator for up to 4 days.
  • Allow the soup to cool, transfer it to a freezer-safe container (I like Souper Cubes), and place it in the freezer for up to 4 months.
  • I recommend thawing completely and then reheating it in a saucepan over the stove. It's the quickest way and an excellent way to ensure the heat gets evenly distributed.


Calories: 195kcal | Carbohydrates: 37g | Protein: 12g | Fat: 1g | Polyunsaturated Fat: 1g | Sodium: 312mg | Potassium: 1025mg | Fiber: 12g | Sugar: 6g | Vitamin A: 7715IU | Vitamin C: 28mg | Calcium: 150mg | Iron: 5mg