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Slow Cooker Vegetable Pot Pie Soup

A hearty, comforting vegetable soup loaded with tender vegetables, chickpeas, and fluffy homemade dumplings.
Print Recipe
Prep Time 20 minutes
Cook Time 7 hours
Total Time 7 hours 20 minutes
Servings: 4 servings
Course: Dinner, Soup
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Soup Base
  • 2 tbsp olive oil
  • 1 large onion, diced about 200g
  • 3 carrots, peeled and sliced about 150g
  • 2 celery stalks, sliced about 100g
  • 3 garlic cloves, minced
  • 4 cups vegetable broth
  • 1 can crushed tomatoes 15oz
  • 1 can chickpeas, drained and rinsed 15oz
  • 2 cups frozen mixed vegetables peas, corn, green beans
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 1 bay leaf
  • 1 cup unsweetened almond milk
  • 2 tbsp cornstarch mixed with 3 tbsp cold water
Dumplings
  • 1 cup all-purpose flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 tsp garlic powder
  • 1/2 cup milk
  • 2 tbsp melted butter

Equipment

  • Large skillet
  • 6-quart slow cooker
  • Medium bowl

Method
 

Preparation
  1. Sauté onion, carrots, and celery in olive oil over medium heat for 5-7 minutes until softened.
  2. Add minced garlic and cook for 1 minute until fragrant.
  3. Transfer vegetables to a slow cooker and add broth, tomatoes, chickpeas, frozen vegetables, herbs, salt, and pepper.
  4. Cook on low for 6-7 hours or high for 3-4 hours.
  5. Whisk together dumpling ingredients in a medium bowl until just combined.
  6. Stir almond milk and cornstarch slurry into the soup.
  7. Drop spoonfuls of dumpling batter onto the soup, cover, and cook on high for 20-25 minutes.
  8. Garnish with fresh parsley and serve hot.

Notes

Store leftovers in an airtight container in the fridge for up to 4 days. Soup freezes well without dumplings for up to 3 months.