Slow Cooker Jalapeno White Bean Soup with Veggies
Zesty Slow Cooker Jalapeno White Bean Soup – Vegan Bean Soup!
When I want a warm, comforting (and EASY) dinner, soups and chilis are my go-to meals. So, for this slow cooker jalapeno white bean soup with veggies, I’ve combined the best of both worlds into one even EASIER vegan soup recipe!
And, I get an entire dinner made all in one pot! A.k.a.: the slow cooker.
A slow cooker requires minimal effort and attention, but it can maximize the flavors in any dish!Plus, you can store all of your ingredients in a large freezer-safe bag and freeze. That way, you can have a healthy dinner prepped and ready whenever you need it!
Old-School vs. Slow Cooker Jalapeno White Bean Soup
After making my slow cooker jalapeno white bean soup, I still have only one dish to wash—the slow cooker insert—which rocks. But, instead of hovering over my pot while the soup cooks, I can just set my slow cooker timer and forget about it! (Until it’s done, of course.)
Plus, if your slow cooker has a warm setting like mine, you can set it to automatically stop cooking once the time is up. Then, your cooker will stay on much lower heat, just keeping your soup warm until dinner time! In this case, you really can set it and forget it.
Best of all, slow-and-low cooking always produces deeper, richer flavors in a dish. The lower heat and longer time give those flavors a chance to develop and really infuse into the other ingredients.
And, with all of the different peppers in this slow cooker jalapeno white bean soup, you definitely want enough time for the beans to soak up all of that fresh, zesty goodness!
Jalapeno?! But I Don’t Like Spicy Food!
Don’t worry—me neither! If a dish is too spicy, I just can’t enjoy the taste anymore. All I can focus for the rest of the meal on is my burning tongue! But, I promise, this slow cooker jalapeno white bean soup WON’T set your tongue on fire. You CAN make it spicy if you like!
Or, you can seed your jalapenos before cooking them like I do. That way, you can enjoy their flavor but without the spicy heat! Also, you can omit the jalapeño altogether if you prefer. That’s the beauty of soups and chilis—there are no rules!
Add or substitute any ingredients you like to make this slow cooker jalapeno white bean soup your own. It’s a great vegan meal prep recipe, filled with wholesome veggies and plant-based protein. Serve in a bowl to enjoy on its own, or on top of noodles for a spaghetti chili!
Slow Cooker Jalapeño White Bean Soup
- 3 cans great northern or cannellini beans, 15 oz ea., drained & rinsed
- 1 yellow onion, chopped
- 4 cloves garlic, minced
- 1 green bell pepper, chopped
- 1 orange bell pepper, chopped
- 3 jalapenos, diced (seeded if desired for flavor, but not spice)
- 1 can diced green chiles, 4 oz.
- 4 cups vegetable broth
- 2 tsp cumin
- 2 tsp dried oregano
- ¼ tsp cloves
- ½ tsp crushed red pepper, to taste
- 1 tsp salt
- ¼ tsp pepper
- cilantro for topping
- Add all ingredients to slow cooker. Cook on low heat for 4-6 hours.
- Serve on its own, or on top of noodles for a spaghetti chili!
- Store in an airtight container in the fridge 4-5 days.
- Yields ~8 cups slow cooker jalapeno white bean soup.