Slow Cooker Bean Soup
Prep Time 10 minutes
Cook Time 8 hours
servings
Ingredients
- 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.
Comments
I would like to know is it OK to use Olive Oil and add onions and minced garlic. I heard on TV. that Olive oil burns fast so to sauté onions and garlic use Canola Oil. I keep both in my kitchen. Please clarify. Thank you.
Hi Pragna, thanks for the question! It is true that regular, extra virgin olive oil has a lower smoke point (205 degrees). Canola oil has a high smoke point (400 degrees) which makes it ideal for searing or deep frying. In this case, it’s unlikely that the pan will get hot enough to burn the olive oil. This will only happen if you leave the oil in the hot pan for too long before adding the vegetables or if you cook on very high heat. However – if you feel more comfortable using canola oil, it can absolutely be used instead with the same results.
Also U can use your choice of beans, like Black eye beans they are light for digestion than Kidney beans . U can also use any lentils and make lentil soup.