Love this recipe? Save it to Pinterest before you forget!
Why You'll Love This healthy meal prep slow cooker vegetable and bean soup for busy families
- Easy to Make: This recipe is a breeze to prepare, and the slow cooker does all the work for you.
- Healthy and Nutritious: This soup is packed with vitamins, minerals, and antioxidants from all the delicious veggies and beans.
- Customizable: You can use any combination of veggies you like, and add your favorite spices and seasonings to make it your own.
- Make-Ahead Friendly: This soup is perfect for meal prep, and can be made ahead of time and refrigerated or frozen for later.
- Budget-Friendly: This recipe is very budget-friendly, and uses affordable ingredients that won't break the bank.
- Delicious: This soup is absolutely delicious, and is sure to become a family favorite.
- Slow Cooker Friendly: This recipe is perfect for busy families, as it can be cooked in a slow cooker while you're out and about.
- Perfect for Meal Prep: This soup is perfect for meal prep, and can be portioned out into individual containers for easy lunches or dinners.
Ingredient Breakdown
The key ingredients in this recipe are the veggies, beans, and broth. I like to use a variety of colorful veggies such as carrots, zucchini, and bell peppers to make the soup visually appealing and nutrient-dense. The beans add protein and fiber, and the broth helps to bring all the flavors together. You can use any type of broth you like, but I prefer to use a low-sodium vegetable broth to keep the soup healthy and flavorful. I also like to add some diced tomatoes for extra flavor and moisture.
How to Make healthy meal prep slow cooker vegetable and bean soup for busy families
Chop all the veggies into bite-sized pieces and add them to the slow cooker.
Add the beans, broth, and diced tomatoes to the slow cooker, and stir to combine.
Add your favorite spices and seasonings to the soup, such as cumin, chili powder, and paprika.
Cook the soup on low for 6-8 hours, or until the veggies are tender and the flavors have melded together.
Use an immersion blender to blend the soup until it's smooth and creamy, or leave it chunky if you prefer.
Serve the soup hot, garnished with your favorite toppings such as avocado, sour cream, and shredded cheese.
Tips for Perfect Results
Using a variety of colorful veggies will not only make the soup visually appealing, but it will also ensure that it's nutrient-dense and delicious.
Make sure to check the veggies regularly while they're cooking, as overcooking can make them mushy and unappetizing.
This soup is a great base for adding your favorite spices and seasonings, so don't be afraid to get creative and experiment with different flavor combinations.
Using low-sodium broth will help to keep the soup healthy and flavorful, without adding too much salt.
Blending the soup will not only make it creamy and smooth, but it will also help to bring all the flavors together.
Garnishing the soup with fresh herbs such as parsley, cilantro, or basil will add a bright and fresh flavor to the dish.
Serving the soup with crusty bread will not only be delicious, but it will also help to soak up all the flavorful broth.
You can use any type of bean you like in this recipe, such as black beans, kidney beans, or pinto beans, to change up the flavor and texture.
Common Mistakes to Avoid
-
Overcooking the Veggies:
Fix: Make sure to check the veggies regularly while they're cooking, and adjust the cooking time as needed to prevent overcooking.
-
Not Blending the Soup:
Fix: Use an immersion blender to blend the soup until it's smooth and creamy, or leave it chunky if you prefer.
-
Not Seasoning the Soup:
Fix: Add your favorite spices and seasonings to the soup, such as cumin, chili powder, and paprika, to give it flavor and depth.
-
Not Using Low-Sodium Broth:
Fix: Use low-sodium broth to keep the soup healthy and flavorful, without adding too much salt.
Variations & Substitutions
Add diced jalapenos or serrano peppers to the soup for an extra kick of heat, and use black beans instead of kidney beans for a different flavor and texture.
Roast the veggies in the oven before adding them to the soup for a deeper, richer flavor, and use roasted garlic for an extra depth of flavor.
Use lentils instead of beans for a different texture and flavor, and add diced spinach or kale for an extra burst of nutrients.
Add roasted butternut squash to the soup for a creamy, comforting flavor, and use coconut milk for a creamy and rich texture.
Add diced tomatoes, zucchini, and beans to the soup for a hearty, Italian-inspired flavor, and use small pasta shapes for a fun and playful texture.
Add cooked chicken and rice to the soup for a comforting, filling meal, and use chicken broth instead of vegetable broth for a richer flavor.
Storage & Make-Ahead
The soup can be stored at room temperature for up to 2 hours, but it's best to refrigerate or freeze it as soon as possible to prevent bacterial growth.
The soup can be stored in the refrigerator for up to 5 days, and it's best to store it in an airtight container to prevent contamination and spoilage.
The soup can be frozen for up to 3 months, and it's best to freeze it in individual portions to make it easy to thaw and reheat as needed.
Frequently Asked Questions
Can I make this ahead of time?
Yes! You can prepare this recipe up to 2 days in advance. Store it covered in the refrigerator and bring to room temperature before serving. The flavors actually improve as they meld together overnight.
Can I freeze this soup?
Yes! This soup freezes beautifully, and it's a great way to meal prep for the week. Simply portion out the soup into individual containers, label, and freeze. When you're ready to eat, simply thaw overnight in the refrigerator or reheat in the microwave.
Can I use canned beans instead of cooked beans?
Yes! You can use canned beans as a substitute for cooked beans. Just be sure to drain and rinse them before adding them to the soup.
Can I add other ingredients to the soup?
Yes! This soup is a great base for adding your favorite ingredients. Some ideas include diced chicken, cooked sausage, or roasted vegetables. Just be sure to adjust the cooking time and seasoning accordingly.
Is this soup gluten-free?
Yes! This soup is gluten-free, making it a great option for those with gluten intolerance or sensitivity. Just be sure to use gluten-free broth and check the ingredients of any added ingredients.
Can I make this soup in a Instant Pot?
Yes! You can make this soup in an Instant Pot, and it's a great way to speed up the cooking time. Simply sauté the veggies and cook the soup on high pressure for 10-15 minutes, then let the pressure release naturally.
Can I make this soup in a Dutch oven?
Yes! You can make this soup in a Dutch oven, and it's a great way to cook the soup on the stovetop or in the oven. Simply sauté the veggies and cook the soup over low heat for 30-40 minutes, or until the veggies are tender.
Can I serve this soup as a main course?
Yes! This soup is hearty and filling, making it a great option for a main course. Simply serve with some crusty bread or a side salad for a complete meal.
healthy meal prep slow cooker vegetable and bean soup for busy families
Ingredients
- 1 can (14.5 oz) diced tomatoes
- 1 can (15 oz) red kidney beans, drained and rinsed
- 1 can (16 oz) black beans, drained and rinsed
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 medium carrots, peeled and chopped
- 2 stalks celery, chopped
- 1 large red bell pepper, chopped
- 2 cups vegetable broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
Instructions
- Step 1: Prepare the ingredients. Chop the onion, garlic, carrots, celery, and red bell pepper. Drain and rinse the canned beans.
- Step 2: Add the ingredients to the slow cooker. Add the chopped onion, garlic, carrots, celery, and red bell pepper to the slow cooker. Add the canned diced tomatoes, red kidney beans, black beans, vegetable broth, dried oregano, and dried basil.
- Step 3: Season with salt and pepper. Season the soup with salt and pepper to taste.
- Step 4: Cook the soup. Cook the soup on low for 6 hours or on high for 3 hours.
- Step 5: Serve and enjoy. Serve the soup hot, garnished with chopped fresh herbs if desired.
- Step 6: Store leftovers. Store leftovers in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months.
Recipe Notes
- Storage tip: Store leftovers in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months.
- Make ahead: Prepare the ingredients and add them to the slow cooker the night before. Cook the soup in the morning and serve for lunch or dinner.
- Substitution: Swap the canned diced tomatoes for fresh or crushed tomatoes if desired.
- Pro tip: Use a slow cooker liner to make cleanup easier.
