This Crock Pot Vegetarian Soup is filled with root vegetables, curry powder, and herbs. It is super easy to make and oh so filling! A great comfort food any day of the week.
We have been sharing so many slow cooker chicken recipes I figured it was time to spice things up with a vegetarian option. This vegetarian soup is filled with delicious root veggies and beans. It is so filling and easy to make! I love having this cooking in the crockpot and snacking on it during the day. There is just something so perfect about curling up with a hot bowl of soup.
Vegetarian Soup Recipe
I have been vegetarian for over twenty years. This is probably a surprise if you have been following the blog for a while. I cook a ton of meat recipes because John loves them and I know that you guys are looking for recipes your family will love. At home, I also cook vegetarian for myself while cooking a meat meal for John. Though after ten plus year of marriage he is pretty used to vegetarian meals.
If you love making soups in the crock pot check out these other great soup recipes.
I also love this zero point vegetable soup recipe!
Pin this pic to make it easier to find this great vegetarian soup recipe in the future!
Slow Cooker Crock Pot Vegetarian Stew Recipe
Ingredients needed to make Vegetarian Soup
2 carrots, sliced
1 – 2 parsnips, sliced
2 potatoes, medium, chopped
½ onion, chopped
1 stalks celery, sliced large
1 sweet potato/yam, large, chopped
1 can chickpeas, drained and rinsed
½ tbsp. curry powder
4 c vegetable broth
1 tsp garlic, minced
1 tbsp. ginger, diced very fine
pinch dried chili flakes
1 bay leaf
as desired salt and pepper
How to make Vegetarian Soup in the Crock Pot
Add all ingredients to the slow cooker except the chickpeas.
Cook on low for 6 – 8 hours or until the vegetables are tender.
In the last hour of cooking, add the chickpeas and taste for seasoning.
Adjust if necessary.
We use either the Hamilton Beach Set ‘n Forget Programmable Slow Cooker, 6-Quart or Crock-Pot 5-Quart Slow Cooker for all of our crock pot recipes
Slow Cooker Vegetarian Soup
- 2 carrots sliced
- 1– 2 parsnips sliced
- 2 potatoes medium, chopped
- ½ onion chopped
- 1 stalks celery sliced large
- 1 sweet potato/yam large, chopped
- 1 can chickpeas drained and rinsed
- ½ tbsp. curry powder
- 4 c vegetable broth
- 1 tsp garlic minced
- 1 tbsp. ginger diced very fine
- pinch dried chili flakes
- 1 bay leaf
- as desired salt and pepper
- Add all ingredients to the slow cooker except the chickpeas.
- Cook on low for 6 – 8 hours or until the vegetables are tender.
- In the last hour of cooking, add the chickpeas and taste for seasoning.
- Adjust if necessary.