Slow Cooker Hot Bean Gazpacho Soup Recipe

  • Yield : 8 soup bowls
  • Servings : 8
  • Prep Time : 10m
  • Cook Time : 4:00 h
  • Ready In : 4:10 h

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Nutritional Info

This information is per serving.

  • Calories

  • Protein

    12.9 g
  • Carbohydrate

    47.1 g
  • Fat

    3.8 g
  • Cholesterol

    0 mg
  • Sodium

    642 mg

Slow cooker hot bean gazpacho soup recipe. Very delicious vegetarian soup with garbanzo beans, vegetables and lime juice cooked in a slow cooker. Do you like to prepare vegetarian soups in a slow cooker? if so, you may also like Cucumber Vichyssoise with Roasted Red Pepper Swirl:

Slow Cooker Cucumber Vichyssoise with Roasted Red Pepper Swirl Recipe

Yogurt gives this delicious mouthwatering soup a refreshing tang and roasted red peppers add a flavor.

Makes 4 servings

Ingredients: 1½ cups (375 ml) vegetable stock, 1 cup (250 ml) water, 1 cup (250 ml) chopped yellow onion, 1 cup (250 ml) cubed and peeled potatoes, 1 cup (250 ml) sliced peeled cucumber, 1 teaspoon (5 ml) ground cumin, 1½ cups (375 ml) plain yogurt, 2 tablespoons (30 ml) cornstarch, salt and white pepper, to taste, Roasted Red Pepper Swirl (see recipe below)

Instructions: In 4-6 quart (4-6 L) slow cooker, combine all ingredients, except yogurt, cornstarch, salt, white pepper, and Roasted Red Pepper Swirl. Mix well. Cover the pot and cook on high-heat setting for 2-3 hours. Open the lid and stir in combined yogurt and cornstarch, stirring 2-3 minutes.

Remove the vegetable mixture from the slow cooker and transfer to a food processor. process until smooth. Season to taste with salt and white pepper. Stir well. ladle into soup bowls. Spoon 2 tablespoons (30 ml) Roasted Red Pepper Swirl into each bowl and mix, using a knife.

Roasted Red Pepper Swirl Recipe

Makes about 3/4 cup (180 ml)

Ingredients: 3/4 cup (180 ml) jarred roasted red peppers, 1/2 small pickled jalapeno chili pepper, 1 clove garlic, peeled, 2 teaspoons (30 ml) balsamic vinegar, 2-4 tablespoons (30-60 ml) water

Instructions: In a food processor or blender, combine all ingredients, except water. process until smooth. Add water, if needed, to make the desired consistency.


Avocado and Chipotle Vichyssoise Recipe

Make recipe as shown above omitting the cucumber. Add 2 medium peeled and pitted avocados, 1/4-1/2 small chipotle chili in adobo, and 2 tablespoons (30 ml) dry sherry to soup in the food processor. process until smooth. Ladle soup into soup bowls and garnish each bowl with 1 tablespoon (15 ml) crumbled feta cheese and fresh chopped cilantro.

More Slow Cooker Recipes

Slow Cooker Hot Bean Gazpacho Soup Recipe


  • 2 cans (15 oz (450 ml) each) garbanzo beans, rinsed and drained
  • 4 cups (1 L) tomato juice
  • 1 cup (250 ml) thick and chunky salsa
  • 1 cup sliced fresh celery
  • 1/2 cup sliced green onions
  • 1/2 cup chopped green bell pepper
  • 2 teaspoons minced roasted garlic
  • 2 oz (60 ml) freshly squeezed lime juice
  • salt and freshly ground black pepper
  • 1/2 cup chopped avocado
  • 1/2 cup peeled and seeded cucumber
  • 1/2 cup (125 ml) reduced-fat sour cream


Step 1

In 4-6 quart (4-6 L) slow cooker, combine all ingredients, except lime juice, seasoning, avocado, cucumber, and sour cream. Mix well.

Step 2

Cover the pot and cook on high-heat setting for 3-4 hours. Open the lid and season to taste with lime juice, salt, and black pepper.

Step 3

Transfer soup in a food processor. Process until smooth.

Step 4

Stir in avocado and cucumber into thesoup. Garnish each bowl with dollop of sour cream.

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