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Lentil & White Bean Veggie Crockpot Soup

It is officially crockpot season! Which means I will be focusing on all things soup, stews and even trying something new by making some crockpot beverages/ciders! I recently went to the beautiful Smoky Mountains and was very inspired after a wine tour we did! They made the most delicious hot spiced wine and I cannot wait to make it for our friends and family! And cannot wait to post that recipe once I make it!

As we were leaving our trip I was craving soup- minestrone soup to be exact. But with this I wanted to hold off on the noodles and add in lentils instead. So that is exactly what I did! I have to admit- I don’t have the best experience with cooking with lentils so I did take the easy route and bought Trader Joes Steamed Lentils. All I had to do was puncture 3 small whole in the packaging – threw it in the microwave for about 3 minutes and then added them to the crock pot with about 45 minutes left to go. I will keep trying with lentils in the future and hopefully one day be able to use them without turning to premade! Anyways, enjoy this cozy hearty soup!


For Seasonings I eye ball a lot! This recipe I tried keeping track! You can definitely adjust and add more as you go to get the perfect taste you enjoy!

Few of the ingredients I used


Per usual, if you have used any of my other recipes then you know first thing first: CHOP YOUR VEGGIES! It is honestly so nice to just have everything chopped so when you are ready to use and throw in they are already prepped and ready to go!

Chop your zucchini, red bell pepper, carrots, white onion, green onions, garlic and parsley. Set aside.

Pour your 32 oz Chicken Bone Broth and 4 cups water into your crock pot (remember, if you want more broth you can add another cup or two of water but you will want to tweak/add more seasoning as well.)

Add all ingredients, including seasonings- except baby spinach. Stir.

Cook on low for 5-6 hours

The last 45 minutes I added the Trader Joes Steamed Lentils as stated above. Add spinach and cook for the last 15 minutes.

Serve, add fresh parsley for garnish.

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