Crockpot Veggie Soup


Servings: 6-8 | Pre time: 15-20 minutes | Cook time: 6-8 hours | Est. Calories per serving: 91-137

  • 4 cups chopped cabbage, tightly packed
  • 1/2 orange pepper
  • 1/2 yellow pepper
  • 2 stalks celery
  • 1 medium carrot
  • 1c. fresh, frozen, or canned green beans
  • 1/4 white or yellow onion
  • 3 cloves fresh garlic
  • 1/2tsp. chili flakes
  • 1/2tsp. garlic powder
  • 1/2tsp. onion powder
  • 1/2tsp. oregano
  • s&p to taste
  • garnish with fresh parsley and vegan parmesan
  • serve with biscuits and a protein of your choice


  1. First things first: put on a large pot with steamer basket to boil.
  2. Chop and peel your cabbage into bite sized pieces, and add to your steamer baskets. As cabbage can still be crunchy even after several hours in a slow cooker, giving it a good steam beforehand will make for a much better soup texture! Steam your cabbage until it is just translucent, about 10 minutes.
  3. Dice your celery, carrots, bell peppers, and onion, and add to your slow cooker along with your green beans (chopped or unchopped, your preference).
  4. Add your tomoate juice, diced tomatoes, broth, fresh garlic, spices, and a generous pinch of each salt and pepper. Stir well. Cover, and let cook on low for 8 hours, or high for 6 hours. Remember the number 1 rule for slow cookers: as tempting as it may be, do not lift that lid! Trust the process and let it do its thing.
  5. 30 minutes fore cook-time ends: Break up your spaghetti into 2 inch pieces, and cook according to the package insturction, under-cooking 1-2 minutes.
  6. Add spaghetti to crock pot, stirring thoroughly, and allows to cook for the final 30 minutes. At this time, also add your vegan butter for soup with a silky, restaurant-quality mouthfeel.
  7. Serve immediately with vegan parmesan, parsley, extra salt & pepper, and sides of your choice. Enjoy!

See full blog post by Jamie Krause here. 

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