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.

Nutriscore Rating: 83/100

Prep Time:20 mins

Cook Time:480 mins

Total Time:500 mins

Servings: 6

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)

Directions

Step 1

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.

Step 2

Add the sautéed onion and garlic to the crock pot.

Step 3

Add the sliced carrots, celery, diced red potatoes, zucchini, and green beans to the crock pot.

Step 4

Pour in the canned diced tomatoes with their juice and the vegetable broth.

Step 5

Add the drained and rinsed kidney beans and pinto beans, along with the frozen corn.

Step 6

Sprinkle in the dried oregano, dried thyme, smoked paprika, ground cumin, salt, black pepper, and bay leaves. Stir to combine all ingredients evenly.

Step 7

Cover the crock pot with the lid and set it to cook on LOW for 8 hours or HIGH for 4 hours.

Step 8

About 30 minutes before serving, check the vegetables for tenderness. Remove the bay leaves and adjust seasoning with additional salt and pepper if needed.

Step 9

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

Serving size	(3690.2g)

Amount per serving	% Daily Value*
Calories	1975.8

Total Fat 31.2g	0%
Saturated Fat 5.0g	0%
Polyunsaturated Fat 4.2g
Cholesterol 0mg	0%
Sodium 6782.4mg	0%
Total Carbohydrate 374.3g	0%
Dietary Fiber 88.1g	0%
Total Sugars 70.5g
Protein 88.2g	0%

Vitamin D 0IU	0%
Calcium 841.3mg	0%
Iron 28.6mg	0%
Potassium 9175.9mg	0%

*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.

Source of Calories

Fat: 13.2%

Protein: 16.6%

Carbs: 70.3%