Crock Pot Hearty Hobo Soup Vegetarian
Warm your soul with this Crock Pot Hearty Hobo Soup, a vegetarian comfort food classic that's as nourishing as it is flavorful. Packed with a vibrant medley of fresh vegetables like carrots, zucchini, and red potatoes, plus hearty kidney and pinto beans, this slow-cooked soup delivers both nutrition and taste in every spoonful. The dish is infused with aromatic spices such as smoked paprika, cumin, and thyme, creating a rich, savory broth that perfectly complements the tender veggies and beans. With a prep time of just 20 minutes and the convenience of a crock pot, this recipe is perfect for busy weekdays or cozy weekends. Garnish with fresh parsley or cilantro and serve piping hot with crusty bread for a wholesome, vegetarian meal that’s sure to please. Keywords: Crock Pot Hearty Hobo Soup Vegetarian, slow-cooked soup, hearty vegetarian meal, vegetable-packed soup, easy crock pot recipe.
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Recipe Information
Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 2 large carrots, sliced
- 2 stalks celery stalks, sliced
- 3 medium red potatoes, diced (unpeeled)
- 1 medium zucchini, diced
- 1 cup green beans, trimmed and cut into 1-inch pieces
- 15 ounces diced tomatoes with juice (canned)
- 4 cups vegetable broth
- 15 ounces kidney beans (canned), drained and rinsed
- 15 ounces pinto beans (canned), drained and rinsed
- 1 cup frozen corn
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 leaves bay leaves
- 2 tablespoons parsley or cilantro (optional, for garnish)
Instructions
Heat the olive oil in a small skillet over medium heat. Add the diced onion and sauté for 3-4 minutes until softened. Add the minced garlic and cook for another 30 seconds until fragrant. Remove from heat.
Add the sautéed onion and garlic to the crock pot.
Add the sliced carrots, celery, diced red potatoes, zucchini, and green beans to the crock pot.
Pour in the canned diced tomatoes with their juice and the vegetable broth.
Add the drained and rinsed kidney beans and pinto beans, along with the frozen corn.
Sprinkle in the dried oregano, dried thyme, smoked paprika, ground cumin, salt, black pepper, and bay leaves. Stir to combine all ingredients evenly.
Cover the crock pot with the lid and set it to cook on LOW for 8 hours or HIGH for 4 hours.
About 30 minutes before serving, check the vegetables for tenderness. Remove the bay leaves and adjust seasoning with additional salt and pepper if needed.
Serve the soup hot, garnished with fresh parsley or cilantro if desired. Enjoy with a side of crusty bread or crackers for a complete meal.
Nutrition Facts
Calories |
342 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 5.5 g | 7% | |
| Saturated Fat | 0.6 g | 3% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1050 mg | 46% | |
| Total Carbohydrate | 64.3 g | 23% | |
| Dietary Fiber | 14.7 g | 52% | |
| Total Sugars | 13.5 g | ||
| Protein | 15.9 g | 32% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 140 mg | 11% | |
| Iron | 4.9 mg | 27% | |
| Potassium | 1584 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
