Slow Cooker Vegetable Bean Soup Recipe

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Kitchen staples and canned goods help me get this heartwarming soup on the table with very little preparation. Feel free to change the ingredients according to your tastes by adding a few of your favorite vegetables, or swap out some of the beans with the variety you like best.—Belinda Moran, Woodbury, Tennessee
TOTAL TIME: Prep: 30 min. Cook: 6 hours
MAKES:7 servings
TOTAL TIME: Prep: 30 min. Cook: 6 hours
MAKES: 7 servings


  • 2 cans (14-1/2 ounces each) petite diced tomatoes
  • 1 can (16 ounces) kidney beans, rinsed and drained
  • 1 can (15-1/4 ounces) whole kernel corn, drained
  • 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 can (10 ounces) diced tomatoes and green chilies
  • 1 can (8 ounces) tomato sauce
  • 1 cup chopped green pepper
  • 1 cup chopped zucchini
  • 3/4 cup water
  • 1/2 cup chopped onion
  • 1/2 cup chopped celery
  • 2 tablespoons chili powder
  • 4 teaspoons dried oregano
  • 2 garlic cloves, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon pepper
  • 1/2 teaspoon salt
  • 2 bay leaves

Nutritional Facts

1-1/2 cup: 268 calories, 2g fat (trace saturated fat), 0mg cholesterol, 1296mg sodium, 49g carbohydrate (11g sugars, 14g fiber), 13g protein


  1. In a 5-qt. slow cooker, combine all ingredients. Cover and cook on low for 6-8 hours or until vegetables are tender. Discard bay leaves before serving. Yield: 7 servings.
Originally published as Vegetable Bean Soup in Taste of Home Everyday Slow Cooker & One Dish Recipes Annual 2008, p24

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Reviewed Feb. 22, 2012

"This is fantastic! The spices are wonderful, and most of the ingredients were already in my cabinet."

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