Slow Cooker Bean Soup Recipe with Quinoa & Sweet Potatoes

Name: Slow Cooker Bean Soup Recipe with Quinoa & Sweet Potatoes
Prep time: 10 min
Cook time: 8 h
Total time: 8 h 10 min
Yield: 8 Servings
Ingredients: 1 teaspoon olive oil; 1 yellow onion; 3 garlic cloves; 2 14 ounce cans red kidney beans; 1 pound sweet potato; 1 cup dry quinoa; 1 14 ounce can petite diced tomatoes; 1 ½ teaspoons Italian seasoning; ½ teaspoon salt; ½ teaspoon ground pepper; 6 ½ cups low sodium vegetable broth; 2 cups spinach leaves; ¼ cup minced flat-leaf parsley; hot sauce

User Reviews

4.7

54 reviews

Excellent

Prep Time
10 mins
Cook Time
8 hrs
Total Time
8 hrs 10 mins
Servings
8 Servings
Calories
2181 kcal
Course
Soup
Cuisine
American

Slow Cooker Bean Soup Recipe with Quinoa & Sweet Potatoes

Lauren Clark

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This vegan Slow Cooker Bean Soup with Sweet Potato is such an easy meal. Just throw everything in the crockpot and walk away! 218 calories and 5 Weight Watchers SP

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Ingredients

Servings

1 teaspoon olive oil
1 yellow onion chopped
3 garlic cloves minced
2 14 ounce cans red kidney beans drained & rinsed
1 pound sweet potato peeled and cut into ½-inch pieces
1 cup dry quinoa
1 14 ounce can petite diced tomatoes
1 ½ teaspoons Italian seasoning
½ teaspoon salt or more to taste
½ teaspoon ground pepper or more to taste
6 ½ cups low sodium vegetable broth
2 cups spinach leaves
¼ cup minced flat-leaf parsley
hot sauce to taste (I used about 2 tablespoons of (my favorite)

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Instructions

Heat the olive oil in a large nonstick skillet. Add the onions and cook, stirring occasionally, until softened, about 5 minutes. Stir in the garlic and cook for 1 minute.
Transfer the onion mixture to a 6-quart slow cooker. Add the kidney beans, sweet potato, quinoa, diced tomatoes, Italian seasoning, salt and pepper.
Stir in the vegetable broth.
Cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours, or until the sweet potato is tender.
Stir in the spinach, parsley and hot sauce. Adjust seasonings to desired taste. Serve.

Notes

Nutrition Information

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Serving 1.5Cups Calories 218.1kcal (11%) Carbohydrates 40.5g (14%) Protein 9.3g (19%) Fat 2.3g (4%) Saturated Fat 0.2g (1%) Sodium 692.8mg (29%) Fiber 10.1g (40%) Sugar 5.1g (10%)