Course Soups
Difficulty Easy
Pulse Type Beans
Specialty Diet Gluten Free, Vegan, Vegetarian
Nutrition 1/2 cup serving
Recipe Contributed By Cookin' Canuck

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Slow Cooker Bean Soup

Prep Time 10 minutes
Cook Time 8 hours


  • 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


  • 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.