Vegan Slow Cooker Tomato and Bean Soup Recipe

Vegan slow cooker bean soup with tomato and balsamic vinegar.

Vegan Slow Cooker Tomato and Bean Soup Recipe

This easy slow cooker tomato and bean soup is a delicious dump-and-run crock pot recipe. Yes, it takes hours, and for all that time, all you do is drink in the delicious aroma and put your feet up!

Course Lunch, Main Course, Soup

Cuisine European

Diet Vegan, Vegetarian

Keyword bean soup crock pot, slow cooker bean soup, tomato and bean soup, tomato and white bean soup

Prep Time 10

Cook Time 8

Soaking Time 8

Total Time 16 10

Servings Servings

Calories 285kcal

Author Brian Jones

Ingredients

175 g Dried Cannellini Beans ¾ Cup
1 Small Onion 100g
1 Small-Medium Carrot 100g
2 Medium Celery Sticks 100g
100 g Sundried Tomatoes in Oil ½ Cup
4 Garlic Cloves
750 ml Vegetable Stock 3 Cups
1 tablespoon Dried Oregano
1 Bay Leaf
500 ml Tomato Passata 2 Cups
2 tablespoon Balsamic Vinegar
1 tablespoon Brown Sugar
Salt (as required)

Instructions

Place the beans in a large bowl and cover them with around 1 litre (1 quart) of water, and allow them to sit for at least 3 hours, 8-12 hours is better.
Chop the onion in half, peel it and cut it into a 2-3mm (⅛") dice.
Cut the carrot into a 2-3mm (⅛") dice.
Cut the celery into a 2-3mm (⅛") dice.
Peel the garlic and dice it as finely as you can.
Cut the sundried tomatoes into a 5-6mm (¼") dice.
Throw the onions, carrot, celery, sundried tomatoes, garlic, vegetable stock, oregano and bay leaf into a 3-4 litre slow cooker and stir.
Drain the beans and add them to the slow cooker. Add the lid and cook on low for 7 hours.
After 7 hours, pour in the tomato passata, balsamic vinegar and brown sugar and stir, return the lid and cook for a final hour.

Nutrition