6 Quart Slow Cooker Vegetarian Soup Recipes to Try Today

Slow cooker soups are the ultimate comfort food, especially when you’re looking for easy, wholesome meals with minimal effort. If you own a 6 quart slow cooker, you’re in luck!

This perfect size lets you prepare hearty, filling soups that can feed the whole family or provide delicious leftovers for the week. Vegetarian soups, in particular, are a fantastic way to pack in nutrients, fiber, and flavor using fresh vegetables, legumes, and herbs.

Whether you’re a seasoned vegetarian or simply want to add more meatless meals to your routine, these recipes offer something for everyone—from spicy lentil stews to creamy butternut squash soups. Get ready to fill your kitchen with mouthwatering aromas and enjoy nourishing bowls of goodness with ease.

Why You’ll Love This Recipe

These 6 quart slow cooker vegetarian soup recipes are designed to be simple, nutritious, and incredibly flavorful. By using your slow cooker, you save valuable time while allowing ingredients to meld together beautifully over hours of gentle simmering.

Each recipe is packed with hearty vegetables, wholesome grains, and plant-based proteins that keep you full and satisfied. Plus, these soups are perfect for meal prep, family dinners, or cozy nights in.

You’ll love how versatile and forgiving these recipes are—perfect for customizing with your favorite veggies or spices. Embrace the convenience and health benefits of slow cooker soups that warm your soul and nourish your body.

Ingredients

Recipe 1: Classic Hearty Vegetable Soup

• 2 cups diced carrots
• 2 cups diced celery
• 1 large onion, chopped
• 3 cloves garlic, minced
• 1 can (14 oz) diced tomatoes
• 1 cup green beans, cut into 1-inch pieces
• 1 cup corn kernels (fresh or frozen)
• 1 cup diced potatoes
• 6 cups vegetable broth
• 1 tsp dried thyme
• 1 tsp dried basil
• Salt and pepper to taste

Recipe 2: Creamy Butternut Squash Soup

• 4 cups peeled and cubed butternut squash
• 1 large onion, chopped
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 1/2 cup canned coconut milk
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• Salt and pepper to taste

Recipe 3: Spicy Lentil and Tomato Soup

• 1 1/2 cups red lentils, rinsed
• 1 large onion, chopped
• 3 cloves garlic, minced
• 1 can (14 oz) diced tomatoes
• 1 jalapeño, seeded and chopped
• 6 cups vegetable broth
• 1 tsp ground cumin
• 1 tsp smoked paprika
• Salt and pepper to taste

Recipe 4: White Bean and Kale Soup

• 2 cans (15 oz each) white beans, drained and rinsed
• 1 bunch kale, stems removed and chopped
• 1 large onion, chopped
• 3 cloves garlic, minced
• 6 cups vegetable broth
• 1 tsp dried rosemary
• 1/2 tsp crushed red pepper flakes (optional)
• Salt and pepper to taste

Recipe 5: Sweet Potato and Black Bean Soup

• 3 medium sweet potatoes, peeled and diced
• 1 can (15 oz) black beans, drained and rinsed
• 1 large onion, chopped
• 3 cloves garlic, minced
• 1 can (14 oz) diced tomatoes
• 6 cups vegetable broth
• 1 tsp ground cumin
• 1 tsp chili powder
• Salt and pepper to taste

Recipe 6: Minestrone Soup

• 1 cup cooked pasta (small shapes like ditalini or elbow)
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 cup diced zucchini
• 1 cup diced carrots
• 1 cup chopped spinach
• 1 large onion, chopped
• 3 cloves garlic, minced
• 1 can (14 oz) diced tomatoes
• 6 cups vegetable broth
• 1 tsp dried oregano
• 1 tsp dried basil
• Salt and pepper to taste

Equipment

• 6 quart slow cooker
• Cutting board
• Sharp chef’s knife
• Measuring cups and spoons
• Wooden spoon or ladle
• Blender or immersion blender (optional for creamy soups)

Instructions

Classic Hearty Vegetable Soup

1. Prepare your vegetables: Dice carrots, celery, onion, potatoes, and green beans. Mince garlic.
2. Add all ingredients into the slow cooker: Combine vegetables, diced tomatoes, corn, vegetable broth, thyme, and basil.
3. Season: Add salt and pepper to taste.
4. Cook: Cover and cook on low for 7-8 hours or high for 4 hours, until vegetables are tender.
5. Serve hot: Adjust seasoning if needed and ladle into bowls.

Creamy Butternut Squash Soup

1. Combine squash, onion, garlic, and broth: Place in slow cooker.
2. Cook: Cover and cook on low for 6-7 hours or high for 3-4 hours until squash is tender.
3. Blend: Use an immersion blender or transfer to a blender to puree until smooth.
4. Add coconut milk and spices: Stir in coconut milk, cinnamon, nutmeg, salt, and pepper.
5. Heat through: Cook on low another 15 minutes before serving.

Spicy Lentil and Tomato Soup

1. Place lentils, onion, garlic, jalapeño, diced tomatoes, and broth into slow cooker.
2. Add spices: Sprinkle cumin, smoked paprika, salt, and pepper.
3. Cook: Cover and cook on low for 6-7 hours or high for 3-4 hours.
4. Stir well before serving: Lentils should be soft and soup slightly thickened.

White Bean and Kale Soup

1. Add onion, garlic, beans, kale, vegetable broth, rosemary, and red pepper flakes to the slow cooker.
2. Season with salt and pepper.
3. Cook: Cover and cook on low for 6-7 hours or high for 3 hours.
4. Stir before serving: Adjust seasoning if necessary.

Sweet Potato and Black Bean Soup

1. Add sweet potatoes, black beans, onion, garlic, diced tomatoes, vegetable broth, cumin, and chili powder to the slow cooker.
2. Season with salt and pepper.
3. Cook: Cover and cook on low for 7-8 hours or high for 4 hours.
4. Stir and serve warm.

Minestrone Soup

1. Add onion, garlic, diced carrots, zucchini, spinach, kidney beans, diced tomatoes, vegetable broth, oregano, and basil to the slow cooker.
2. Season with salt and pepper.
3. Cook: Cover and cook on low for 6 hours or high for 3 hours.
4. About 30 minutes before serving, stir in cooked pasta.
5. Heat through and serve.

Tips & Variations

“For extra protein, toss in cooked quinoa, barley, or chickpeas towards the end of cooking.”

Feel free to swap vegetables based on seasonal availability or your preferences. For creamier soups, use an immersion blender to puree part or all of the soup.

Adjust spices to your taste—add more heat with chili flakes or smoky depth with smoked paprika. You can also add fresh herbs like parsley or cilantro just before serving for a burst of freshness.

To make these soups vegan and gluten-free, double-check your broth and pasta ingredients. Don’t forget that leftovers taste even better the next day!

Nutrition Facts

Serving Suggestions

These soups pair wonderfully with a crusty whole grain bread or garlic bread for dipping. For a light meal, serve with a fresh green salad tossed in a tangy vinaigrette.

You can also top the soups with a sprinkle of grated Parmesan (or vegan cheese) and fresh herbs like basil or parsley for added flavor and color. For a protein boost, add a dollop of plain Greek yogurt or a spoonful of your favorite pesto.

Looking for more hearty vegetarian meals? Check out our Bread And Gravy Recipe or try warming up with the flavors in our Boots And Sonny’S Chili Recipe.

Conclusion

Slow cooker vegetarian soups are a superb way to enjoy nourishing, comforting meals with minimal fuss. These 6 quart recipes are perfectly portioned for family dinners or meal prep, allowing you to enjoy healthy, flavorful dishes throughout the week.

From the creamy butternut squash to the spicy lentil tomato soup, there’s a recipe here to suit every palate and season. Don’t hesitate to experiment with the ingredients and spices, making these soups your own.

For more delicious and easy recipes, visit our Breakfast Wellington Recipe or discover unique flavors with our Bluebill Duck Recipes. Happy cooking and enjoy the cozy warmth of these slow cooker soups all year round!

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