Slow Cooker Vegan Sausage Soup (with Greens and Beans!)

Updated: Feb 27



I owe you an apology. I'm so sorry that I waited until (almost) March to share a soup recipe that really should have been your go-to soup all winter long. That said, it is still a bit chilly and good soup weather in some areas of the country. And, in my opinion, this soup also tastes decent chilled (although served hot with a warm sliced of crusty, seedy, whole grain bread tops the {vegan} cake). This soup checks all the boxes in that it is:

  • warm and comforting.

  • bursting with flavor.

  • brimming with nutrition.

  • easy-peasy to make.

  • something that the entire family will love.


If including daily leafy greens is a challenge for you, this soup is the perfect way to sneak in those superstars. (By the way, it's a challenge for most people so don't beat yourself up over it!) Beans and Tempeh substitute meat, but offer similar satisfying textures and flavors so, trust me, you will not miss meat at all. Plus, by swapping beans and tempeh in place of meat, you're eliminating inflammatory saturated fat (causes disruption in gut health), unhealthy heme iron (has been linked to heart disease), and TMAO-inducing carnitine (an amino acid that has been shown to increase TMAO, a substance which may increase risk of heart disease). Not only are you omitting those unhealthy things when you add beans and tempeh in place of meat, but you're also adding tons of fiber (good for gut health, cholesterol, inflammation, and much much more), plant protein (much better for your health than meat protein), and lots of phytonutrients, or plant nutrients, that can only be found in ... plants!


Make the tempeh sausage first on the stovetop, then, if you have a crockpot, simply add all of the soup ingredients to the crockpot before waiting patiently while the home permeates with the most delicious aromas. Or, if you prefer the stovetop method, those instructions are available below as well (and the home will smell equally scrumptious).


We had some local extra seedy, extra whole-grainy, and extra crispy bread in the house so we made vegan grilled cheese with Miyoko's vegan butter and cheese to accompany the yummy soup. It was pretty spectacular and I highly recommend it! :)



Serves: 6

Prep time: 20 minutes

Cooking time: 4 hours (in the slow cooker) or approximately 60 minutes on the stovetop


Ingredients:

  • 1 batch of Vegan Fennel {Tempeh} Sausage

  • 1 cup sliced celery

  • 1 cup thinly sliced carrots

  • 1 1/2 cups cooked butter beans (one 15-ounce can, drained) (or other bean of choice)

  • 2 cups thinly sliced Napa cabbage (or other cabbage of choice, but Napa does work best here)

  • 2 cups chopped leafy greens, hard ribs removed, leaves only (kale, collards, spinach, or Swiss chard)

  • 1 Tbsps thyme leaves

  • 1/2 tsp garlic powder

  • 1 tsp ground turmeric

  • 4 cups vegetable broth

  • salt, to taste

  • ground black pepper, to taste

  • lemon wedges for serving


How to make:

  1. Make the tempeh sausage and set aside.

  2. Add the celery and carrots to your slow cooker and sauté for 5 minutes, if that’s an option. If it’s not an option, skip to step 3.

  3. Add all ingredients, including the tempeh sausage, and except the salt, pepper, and lemon wedges, to the slow cooker and cook on low for 4 hours.

  4. Once it’s finished cooking, taste for seasoning, salt and pepper, if desired. Divide between bowls and serve with lemon wedges.

Stovetop Directions

Heat a large stovetop pot on medium-high heat and add the celery and carrots, cooking for 2–3 minutes until the celery starts to soften. Add the tempeh sausage, beans, Napa cabbage, Swiss chard, thyme, garlic powder, turmeric, and vegetable broth. Stir to combine and turn the heat down to low, cover ¾ of the way, and cook for 45 minutes.


Tips:

Prepare the tempeh sausage ahead of time and store in an airtight container in the refrigerator for up to 5 days or freeze for up to one month.


Store leftovers in an airtight container in the refrigerator for up to 5 days or freeze for up to one month.


Substitute another white bean of choice in place of butter beans, like chickpeas or cannellini beans.


Substitute kale, collard greens, or spinach for the Swiss chard.


Instead of thyme, use fresh minced rosemary.