Slow Cooker Bean Soup

Course: Soups
Difficulty: Easy
Pulse Type: Beans
Specialty Diet: Gluten Free, Vegan, Vegetarian
Nutrition: 1/2 cup serving
Category: Slow Cooker Recipes
Prep Time: 10 minutes
Cook Time: 8 hours
Total Time: 8 hours 10 minutes
Servings: 8 servings
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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

  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.