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.

Directions

Prepare the Soup

1. Heat olive oil in a medium frying pan.

2. Add onions and sauté over medium heat for 15 minutes or until golden, stirring occasionally. Add garlic during the last two minutes.

3. 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.

4. Turn Crock-Pot to high and cook for about seven hours. Add spinach and parsley the last half hour or hour. Cool slightly.

5. 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.

Notes:

This soup thickens as it sits. Reheat it over low heat, stirring often. You might want to add a bit of water to thin out.

Credits

Props and Styling by Renee Muller
Photography by Chavi Feldman

Recipe tags

Bean soup Beans Brynie greisman Carrots Crock-pot Crockpot Crockpot recipe Flavorful Healthy Nutritious Quinoa Slow cooker Soup Squash Vegetable soup Vegetables Zucchini

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renee weisz

8 months ago

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

Sora Malka Teichman

8 months ago

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.

Rivka

1 year ago

I fried the onion and garlic in bottom of crock pot while prepped other vegis. no need to use another pot.

Rivka

1 year ago

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!

Avigayil

1 year ago

If I leave my crockpot on low can I cook this overnight?

Raquel Admin

Admin

Reply to Avigayil

1 year ago

Yes, that should be fine!

Leah

1 year ago

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.