If you've got a crockpot, you already know the joys of set-it-and-forget-it cooking. With this handy appliance, you can whip up delicious, nutritious meals that are ready whenever they're needed without worrying over food getting cold or burnt. Vegan and vegetarian families can take advantage of the slow cooker to create soups that are full of flavor and minimal on prep time. Add some crusty bread and perhaps a green salad on the side and you've got a full, stomach-warming meal.
Our collection of recipes features nine filling and healthy soups, from lentil to split pea to chilis.
01 of 09
Our hearty and warming vegan crockpot lentil soup makes a great weeknight dinner or a filling thermos lunch on colder days. Lentils are inexpensive, quicker to cook than dried beans, and full of healthy fiber and protein, making them a great choice for vegetarians, vegans, and anyone looking for a comforting low-calorie meal.
This classic recipe includes carrots, onions, and celery, but you can add extra vegetables if you like to make it even more filling.
Cooks in 8 hours. Serve it with warm bread, rice, or slices of avocado.
02 of 09
This flavorful vegan soup packs in the spices—including thyme, sage, and bay leaves—but leaves out the added oil for a dish that's lower in fat but big on flavor. The classic mirepoix and herbs make this soup very aromatic and fragrant.
Skip the bouillon to make it gluten-free, and use gluten-free vegetables as a base.
Cooks in just 4 hours. Serve with garlic breadsticks.
03 of 09
Sophisticated asparagus soup makes a lovely starter for dinner parties.
For vegetarians, add a swirl of sour cream or a dollop of mascarpone for a creamy finishing touch. For vegans, skip the chicken broth and use vegetable broth, and add shredded vegan cheese, pepitas or grated cashews on top.
Cooks in 7 hours. Serve with buttery rolls.
04 of 09
This hearty, Italian-inspired vegan crockpot minestrone is chock full of healthy chopped vegetables, antioxidant-rich tomatoes, and protein-packed beans.
Toss in some pasta 30 minutes before serving for the perfect texture and a hearty meal. Enjoy with crusty Italian bread.
Cooks in 6 hours. Grate some Parmesan or add shredded vegan cheese on top.Continue to 5 of 9 below.
05 of 09
Our taco soup is a fabulous stomach-warmer on chilly days and it's very easy to prepare. With plenty of protein from kidney, pinto, and black beans—plus great taco flavorings—it's a wonderful budget-friendly meal for vegetarian families. Keep it vegan by omitting the optional cheese and sour cream toppings, or use dairy-free and vegan substitutes.
Cooks in 8 hours. Crush tortillas on top for a vegan meal, and/or make quesadillas with queso fresco or vegan cheese as a side dish.
06 of 09
This vegan barley soup is so thick that no one will miss the meat. It's also super healthy, thanks to fiber-packed barley and loads of nutritious veggies, including sweet potatoes, corn, green beans, carrots, onion, and celery.
07 of 09
Brimming with black beans, red and green bell peppers, corn, and tomatoes, this colorful chili really fills you up. It makes a great game day recipe, too, with cumin and chili powder delivering a punch of Mexican flavor.
Top it with fried corn tortilla strips and shredded vegan cheese for extra flavor and an added crunch. Add sour cream on top if you allow dairy in your diet, or make it super decadent by grilling cheese sandwiches and cutting them up into batons to dip into your chili.
Cooks in 10 hours.
08 of 09
Load up the crockpot in the morning and come home to a vegetarian family meal. The soup is packed with rich flavor and tons of protein, boasting seven different vegetables and two kinds of beans.
Make it vegan by using vegetable broth and top with croutons or crackers on the side. Use vegan cream cheese on top to add some richness. For vegetarians, top with sharp Cheddar cheese or sour cream.
Cooks in 10 hours. Serve with arroz blanco (white rice).Continue to 9 of 9 below.
09 of 09
A creamy, lightly spiced sweet potato soup makes an elegant first course for holiday meals.
Sweet potatoes cook in the crockpot with vegetable broth until tender and then are pureed silky smooth. The puree goes back into the slow cooker, along with some light or heavy cream, brown sugar, cloves, and nutmeg, for a final hour of cooking before the soup is ready to serve.
Make it vegan by substituting cream with unsweetened cashew milk. Top with sunflower seeds for a vegan dish, or add cheese on top for a vegetarian variation.
Cooks in 4 hours. Serve with Thai rolls for a complete meal.