Vegan slow cooker soup with white beans, veggies, and a jalapeño kick.
1 can (4 oz, 115g) diced green chiles
3 cans (15 oz, 425g each) great northern beans (or cannellini), drained & rinsed
4 garlic cloves, minced
4 carrots, cut into rounds
2 green bell peppers, chopped
1 orange bell pepper, chopped
1 yellow onion, diced
3 jalapeños, diced (seeded if preferred)
4 cups (945 mL) vegetable broth
2 tsp cumin
2 tsp dried oregano
¼ tsp ground cloves
½ tsp crushed red pepper, to taste
1 tsp salt, to taste
¼ tsp pepper
cilantro, chopped (for topping)
- Add all ingredients to your slow cooker and cover.
- Cook over low heat for 6 hours.
- Serve as a soup, or over rice or pasta for a complete meal with your favorite toppings!
Yields 8 cups crockpot soup.
- Serving Size: 1½ cups
- Calories: 255
- Fat: 0g
- Carbohydrates: 33g
- Protein: 15g