Votes: 56
Rating: 3.66
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Slow Cooker Bean Soup
Prep Time10minutes
Cook Time8hours
Servings: servingsUnits:
Instructions
  1. 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.
  2. Transfer the onion mixture to a 6-quart slow cooker. Add the kidney beans, sweet potato, quinoa, diced tomatoes, Italian seasoning, salt and pepper.
  3. Stir in the vegetable broth.
  4. Cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours, or until the sweet potato is tender.
  5. Stir in the spinach, parsley and hot sauce. Adjust seasonings to desired taste. Serve.
Notes
Votes: 56
Rating: 3.66
You:
Rate this recipe!
Print Recipe
Add to Shopping List
This recipe is in your Shopping List
Share this Recipe
Slow Cooker Bean Soup
Prep Time10minutes
Cook Time8hours
Servings: servingsUnits:
Instructions
  1. 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.
  2. Transfer the onion mixture to a 6-quart slow cooker. Add the kidney beans, sweet potato, quinoa, diced tomatoes, Italian seasoning, salt and pepper.
  3. Stir in the vegetable broth.
  4. Cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours, or until the sweet potato is tender.
  5. Stir in the spinach, parsley and hot sauce. Adjust seasonings to desired taste. Serve.
Notes
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