I Eat Plants: Slow Cooker Bean Soup Recipe


As I mentioned before, this is a really flexible recipe.  Feel free to use all broth, water instead of broth, different veggies, a different grain, different beans… you get the idea.  I also don’t really care for tomatoes, so I threw mine all in at the beginning to really cook down- but if you want to preserve the chunks, add about half an hour before the soup is done.  Or leave them out!

If you decide to add a leafy veggie, also add that in the last 30 minutes of cooking.

I Eat Plants: Slow Cooker Bean Soup Recipe

I Eat Plants: Slow Cooker Bean Soup Recipe


  • 1 lbs of dried beans (2 1/4 cups), plus enough water for soaking
  • 1-2 onions, diced
  • 3-4 cloves garlic, minced
  • 8-10 cups of water, veggie broth, or a combination of both
  • 3-4 medium carrots, sliced
  • 1 28 ounce can of diced tomatoes (I like the fire roasted variety)
  • 1/2 cup hearty grain, such as farro or barley
  • 3-4 dashes vegan Worcestershire sauce
  • 1/4 cups tamari or soy sauce
  • 2 bay leaves
  • salt and pepper to taste


  1. Rinse and pick over beans. Soak at least 8 hours.
  2. Drain beans, and add to a 6 quart slow cooker.
  3. Add onions and garlic (if desired, sauté the onions and garlic in olive oil in a separate pan before adding).
  4. Add the rest of the ingredients, and stir to mix.
  5. Cook on low for 8 hours.
  6. Check for seasoning.
  7. If desired, add leafy greens, or other veggies you don't want to cook long in the last 30 minutes.
  8. Enjoy!


About Author

I Eat Plants columnist Jodie Deignan went vegetarian in 2004 and fully committed to veganism in 2007. By day she’s a psychiatric nurse practitioner and by night she spends a lot of time cooking delicious vegan food for herself and her friends. She’s a bit of a picky eater, with a special distaste for mushrooms, seaweed, raw tomatoes, and eggplant, though she’s discovered along the way she’s a little more open-minded than she once thought. She blogs at The Picky Vegan.

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