4.7 from 54 votes
Slow Cooker Bean Soup Recipe with Quinoa & Sweet Potatoes
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
Prep Time
10 mins
Cook Time
8 hrs
Total Time
8 hrs 10 mins
Servings: 8 Servings
Calories: 2181 kcal
Course:
Soup
Cuisine:
American
Ingredients
- 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)
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.
Cup of Yum
Notes
Nutrition Information
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%)
Nutrition Facts
Serving: 8Servings
Amount Per Serving
Calories 2181
% Daily Value*
| 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% |
* Percent Daily Values are based on a 2,000 calorie diet.