Need a vegetarian slow-cooker soup recipe that will cook while you're at work? Try any of these easy vegetarian soups, packed with beans, lentils and colorful vegetables, for a comforting, hands-off meal.
1/17
Greek Lentil Soup
From the Recipe Creator:
This healthy, warming soup is a satisfying vegetarian recipe, but you can use chicken broth or add cooked meat if you like. —Mary E. Smith, Columbia, Missouri
Nutrition Facts:
1 cup: 134 calories, 1g fat (0 saturated fat), 0 cholesterol, 420mg sodium, 24g carbohydrate (2g sugars, 4g fiber), 9g protein. Diabetic Exchanges: 1-1/2 starch, 1 lean meat.
2/17
Slow-Cooked Vegetable Wild Rice Soup
From the Recipe Creator:
This thick and hearty soup is packed with colorful vegetables. —Thomas Faglon, Somerset, New Jersey
Nutrition Facts:
1 cup: 117 calories, 0 fat (0 saturated fat), 0 cholesterol, 419mg sodium, 25g carbohydrate (7g sugars, 4g fiber), 4g protein. Diabetic Exchanges: 2 vegetable, 1 starch.
3/17
Over-the-Rainbow Minestrone
From the Recipe Creator:
This vegetarian soup features a rainbow of vegetables. You can use any multicolored pasta in place of the spirals. —Crystal Schlueter, Northglenn, Colorado
Nutrition Facts:
1-1/2 cups: 231 calories, 7g fat (1g saturated fat), 2mg cholesterol, 1015mg sodium, 34g carbohydrate (7g sugars, 6g fiber), 9g protein.
4/17
Slow-Cooker Butternut Squash Soup
From the Recipe Creator:
Much of the work for this soup can be done in advance, and it keeps all day in the slow cooker. The recipe can easily be doubled if you’re feeding a crowd. Once you’ve tried it, try mixing it up—add sage or savory with the thyme, or replace the thyme with nutmeg. For a vegan version, replace the chicken broth with vegetable broth. —Jennifer Machado, Alta, California
Nutrition Facts:
1 cup: 124 calories, 2g fat (0 saturated fat), 2mg cholesterol, 616mg sodium, 27g carbohydrate (6g sugars, 6g fiber), 3g protein. Diabetic Exchanges: 2 starch.
5/17
Vegan Cabbage Soup
From the Recipe Creator:
Comforting soups that simmer all day long are staples on cool, busy days. For a heartier version, stir in canned beans, such as cannellini or navy. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Nutrition Facts:
1 cup: 110 calories, 0 fat (0 saturated fat), 0 cholesterol, 866mg sodium, 24g carbohydrate (13g sugars, 6g fiber), 4g protein.
6/17
Slow-Cooker Black Bean Soup
From the Recipe Creator:
Life can get really crazy with young children, but I never want to compromise when it comes to cooking. This recipe is healthy and so easy, thanks to the slow cooker! —Angela Lemoine, Howell, New Jersey
Nutrition Facts:
3/4 cup: 117 calories, 1g fat (0 saturated fat), 0 cholesterol, 616mg sodium, 21g carbohydrate (3g sugars, 5g fiber), 6g protein. Diabetic Exchanges: 1-1/2 starch.
7/17
Zippy Bean Stew
From the Recipe Creator:
This bean stew is a staple for my co-workers and me once the weather turns cool. Although this is a low-fat dish, it definitely doesn't taste like it! —Debbie Matthews, Bluefield, West Virginia
Nutrition Facts:
1-1/2 cups: 208 calories, 1g fat (0 saturated fat), 0 cholesterol, 816mg sodium, 42g carbohydrate (6g sugars, 10g fiber), 11g protein.
8/17
Vegetarian Red Bean Chili
From the Recipe Creator:
For a vegetarian red bean chili that meat lovers would like, this recipe is healthy and tastes great. It takes just a few minutes to prepare, then the chili simmers in the slow cooker leaving me free to do something else. I top bowls with shredded cheddar cheese. —Connie Barnett, Athens, Georgia
Nutrition Facts:
1-1/3 cups (calculated without sour cream and cheese): 201 calories, 3g fat (0 saturated fat), 0 cholesterol, 1035mg sodium, 27g carbohydrate (5g sugars, 9g fiber), 17g protein.
9/17
Slow-Cooker Thai Butternut Squash Peanut Soup
From the Recipe Creator:
This seemingly exotic dish is simple, vegan, healthy and hearty. The peanut butter blends beautifully with the sweetness of the squash and Thai seasonings. You can also serve this soup without pureeing it first. —Kayla Capper, Ojai, California
Nutrition Facts:
3/4 cup: 181 calories, 12g fat (4g saturated fat), 0 cholesterol, 470mg sodium, 16g carbohydrate (5g sugars, 3g fiber), 5g protein. Diabetic Exchanges: 1 starch, 1 high-fat meat, 1 fat.
10/17
Southwest Vegetarian Lentil Soup
From the Recipe Creator:
Even self-avowed carnivores won’t miss the meat in this zippy dish. It’s chock-full of healthy ingredients that will keep you feeling satisfied. —Laurie Stout-Letz, Bountiful, Utah
Nutrition Facts:
1 serving: 278 calories, 7g fat (1g saturated fat), 0 cholesterol, 1385mg sodium, 40g carbohydrate (6g sugars, 13g fiber), 17g protein.
11/17
Moroccan Cauliflower and Almond Soup
From the Recipe Creator:
This soup tastes rich and decadent but is really very healthy! Bonus—it is vegan and also makes your house smell amazing! —Barbara Marynowski, Hutto, Texas
Nutrition Facts:
1-1/4 cups: 116 calories, 8g fat (1g saturated fat), 0 cholesterol, 835mg sodium, 9g carbohydrate (2g sugars, 3g fiber), 4g protein.
12/17
Cabbage Barley Soup
From the Recipe Creator:
My neighbor had an abundance of cabbage, so a group of us had a contest to see who could come up with the best cabbage dish. My vegetarian cabbage soup was the clear winner—they ate the whole pot! —Lorraine Caland, Shuniah, Ontario
Nutrition Facts:
1-1/2 cups: 197 calories, 1g fat (0 saturated fat), 0 cholesterol, 678mg sodium, 39g carbohydrate (7g sugars, 9g fiber), 11g protein. Diabetic Exchanges: 2-1/2 starch, 1 lean meat.
13/17
Marty's Bean Burger Chili
From the Recipe Creator:
My husband and I met while working the dinner shift at a homeless shelter that served my chili. I’ve revised the chili using bean veggie burgers. —Marty Nickerson, Ellington, Connecticut
Nutrition Facts:
1-1/2 cups: 348 calories, 6g fat (0 saturated fat), 0 cholesterol, 1151mg sodium, 58g carbohydrate (14g sugars, 19g fiber), 21g protein.
14/17
Vegetable Lentil Soup
From the Recipe Creator:
Here’s a healthy slow-cooker soup that's ideal for vegetarians and those watching their weight. Butternut squash and lentils make it hearty, while herbs and other veggies round out the flavor. —Mark Morgan, Waterford, Wisconsin
Nutrition Facts:
1-1/3 cups: 217 calories, 1g fat (0 saturated fat), 0 cholesterol, 685mg sodium, 45g carbohydrate (11g sugars, 8g fiber), 11g protein.
15/17
Slow & Easy Minestrone
From the Recipe Creator:
Hot soup on a cold day is something I just can't get enough of. It's a snap to put together, and I don't have to wash pots and pans after a relaxing meal. —Sally Goeb, New Egypt, New Jersey
Nutrition Facts:
1-1/2 cups: 154 calories, 1g fat (0 saturated fat), 0 cholesterol, 1002mg sodium, 31g carbohydrate (8g sugars, 9g fiber), 7g protein.
16/17
Sweet Potato Lentil Stew
From the Recipe Creator:
I fell in love with the spicy aromas in this sweet potato lentil stew. Add whatever ingredients you have on hand, like zucchini, spinach, kale and corn. —Heather Gray, Little Rock, Arkansas
Nutrition Facts:
1-1/3 cups: 290 calories, 1g fat (0 saturated fat), 0 cholesterol, 662mg sodium, 58g carbohydrate (16g sugars, 15g fiber), 15g protein.
17/17
Spicy Lentil & Chickpea Stew
From the Recipe Creator:
This recipe came to me from a friend who had worked at a health food store. I changed a few things until I found a version that my family loved. My son doesn't like things too spicy, so I make the stew milder for him and add a sprinkle of extra spice in mine. My husband, who farms, works outdoors for long hours at a time and finds this soup hearty enough to keep him satisfied. —Melanie MacFarlane, Bedeque, Prince Edward Island
Nutrition Facts:
1-1/3 cups: 266 calories, 4g fat (0 saturated fat), 0 cholesterol, 712mg sodium, 45g carbohydrate (11g sugars, 10g fiber), 14g protein. Diabetic Exchanges: 2 starch, 2 vegetable, 1 lean meat.
Vegetarian Slow-Cooker Soup FAQ
What are the best vegetarian soups?
The best vegetarian soups are packed with flavor and hearty ingredients like lentils, beans and veggies, along with herbs and spices. Some of our favorite vegetarian soups include minestrone, potato leek, butternut squash and cheese tortellini soup. The recipes in this collection focus on long-simmering slow-cooker options, but you can also make soups that cook quickly (or not at all), like carrot ginger soup or gazpacho.
Are there vegetables that shouldn’t be added to a slow cooker?
You can add most vegetables to a slow cooker, but the timing of when you add them makes a difference. For example, if you add delicate vegetables such as zucchini, spinach or peas too early, they can become mushy or fall apart. Wait to add these until the last 15 to 30 minutes of cooking to ensure the best color and texture. In contrast, dense vegetables such as carrots and potatoes stand up well to long cook times and can go into the pot from the beginning. To ensure even cooking, cut tough vegetables, such as beets, carrots and potatoes into similar-sized pieces.
What are some other slow-cooker vegetarian recipes?
Since you already have your slow-cooker out, try some other great vegetarian slow-cooker recipes beyond soup, like vegetarian stuffed peppers or slow-cooker casseroles. These flavorful and filling dishes benefit from gently simmering in a slow cooker and gradually building layers of flavor without much attention or work. For easier cleanup, use a slow-cooker liner, especially with tomato-heavy or cheesy recipes.
