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Slow Cooker Bean Soup

Slow Cooker Bean Soup

Soups

Course

Difficulty

Easy

Pulse Type

Beans

Specialty Diet

Gluten-free

Nutrition

1/2 cup serving

Cook Time

490 minutes

Nutrition

View nutritional facts per serving ›

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Ingredients

Servings:

1 tsp olive oil
1 onion yellow; chopped
3 cloves garlic minced
2 14 oz cans kidney beans red; rinsed and drained
1 lb. sweet potato peeled and cut into ½-inch pieces
1 cup quinoa dry
1 14 oz can tomatoes petite diced
1 1/2 tsp Italian seasoning
1/2 tsp salt or more to taste
1/2 tsp pepper (or more to taste)
6 1/2 cup vegetable broth low-sodium
2 cups spinach fresh
1/4 cup parsley flat leaf; minced
hot sauce to taste

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.