Slow Cooker Vegetable Bean Soup is vegan, gluten-free and perfect for cold and rainy days.

Slow Cooker Vegetable Bean Soup is one that you need in your go-to collection. This hearty rich soup is just the thing to get you through winter. Serve it with a side ofwhole grain cornbreadand everyone will be happy.

These first (very cold) months of the year areslow cookerseason for me. I find that I crave the warmth they create in my house as something bubbles away all day. Slow-cooked food is welcoming to walk home to, it’scomforting to eat, and it warms you up right where you need it most.

This slow cooker vegetable bean soup is just the kind of meal I can’t get enough of. It’s a great use for those few carrots and stalks of celery you sometimes find yourself with after buying a bag to make something else–great for when your budget is tight (maybe at the end of the month).

It’s almost magic how such simple ingredients can make something so very good. I often save it for weeks when I need something easy with very few ingredients. Seriously, we’re talking about 6 ingredients here (+ water, salt and pepper).

You might think that you need to fancy it up a bit, but try it as written the first time through. It’s incredible as it is. Plus, it’s vegan, gluten-free, dairy-free, and perfect for cold and rainy days. Just the sort of meal you’re bound to make again and again.

Tips and Tricks for making Slow Cooker Vegetable Bean Soup:

Another favorite white bean would work well here too. The soaking step speeds up the cooking process, but if you forget, don’t fret.
As for the vegetables, mince them very very small, and they’ll just melt as they cook. Delicious!