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Parve
Easy
12 Servings
Allergens 
No Allergens specified
7 Hours, 30 Minutes
Diets
Creamy, satisfying, nutritious, and full of flavor. I actually use my Crock-Pot for meat, chicken, and cholent, rather than for soups. But after creating this recipe, I’m hooked. It’s a pleasure to put everything in a pot and forget about it. You can sauté the onions and garlic the day before to make the process even quicker.
2 tablespoons olive oil
2 medium onions, diced
5 cloves garlic, minced
2 and 1/4 cups Gefen Small White Beans (preferably soaked overnight, drained, and rinsed)
3 carrots, diced
2 stalks celery, diced
1 zucchini, diced
1/3 cup quinoa, rinsed
1 teaspoon Tuscanini Apple Cider Vinegar (optional but recommended)
8 cups water, divided
2 tablespoons pareve chicken soup mix
2 tablespoons onion soup mix
salt, to taste
pepper, to taste
1/2 teaspoon sage
full 1/2 teaspoon thyme
handful frozen spinach
3 cubes Gefen Frozen Parsley
Heat olive oil in a medium frying pan.
Add onions and sauté over medium heat for 15 minutes or until golden, stirring occasionally. Add garlic during the last two minutes.
Transfer onions and garlic to a six- to eight-quart Crock-Pot. Add beans, carrots, celery, zucchini, quinoa, and apple cider vinegar, if using. Add four cups of water. Dissolve chicken and onion soup mix in the remaining four cups of water and stir. Add to Crock-Pot with the salt, pepper, sage, and thyme.
Turn Crock-Pot to high and cook for about seven hours. Add spinach and parsley the last half hour or hour. Cool slightly.
Remove half the soup (with beans and veggies) from the Crock-Pot and blend with an immersion blender. Return to pot and mix together. Taste and adjust seasoning if necessary. You can add a bit of Italian seasoning at the end if you feel it needs a little kick.
Props and Styling by Renee Muller
Photography by Chavi Feldman
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can this soup be frozen?
Yes, it can.
Thoroughly enjoyed this recipe. I did not have the time to wait so I just cooked it stove top in a big pot for 1 hour. Was delicious and my vegetarian partner loved it. My toddler preferred it to the vegan matzo ball soup I made the week before (she will learn to love matzo balls!) Thanks for the recipe!
delicious! I just used the basics vegetables left out anything interesting ex: sage , thyme and everyone loved it ,best part was Ididn’t have to watch it
I put the onions and garlic in the crock pot first, then added the rest of the ingredients. I found the taste of thyme was too strong, next time I would leave it out. Otherwise delicious and hearty! I also used a mix of cholent beans instead of white.
I fried the onion and garlic in bottom of crock pot while prepped other vegis. no need to use another pot.
yum! I added 4 Tablespoons of tomato paste, left out the soup mixes , added onion powder and tj umami seasoning and more parsley, basil … used 2 cans canelli canned beans cooked on high(7) in crock pot – for 3-4 hours, stirred it only a little… was a real hit!
If I leave my crockpot on low can I cook this overnight?
Yes, that should be fine!
Delicious! The changes I made: 1. cooked on the stovetop 2. substituted the soup mixes for close to a tablespoon of salt and 1/2 tsp. Italian seasoning 3. didn’t put in the spinach or pepper. It’s a really nice combination of flavors, relatively simple, and a nice hearty winter soup.
Turned out amazing! And I made it over the stove
Hi
Can this be done on the stovetop in a regular pot and how long does it need to be cooked for?
Yes, I would cook it low and slow for many hours. I would follow similar directions as the recipe calls for but you’re just not using a crock pot.
Hi,
Can the soup be made on the stove top in a regular pot. And if yes how long should it be cooked for? Thank you!
Delicious hearty soup! The best part is the amazing smell in the house when I come home from work.