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+ servings
Crockpot filled with bean soup, with sweet potato, quinoa and spinach. With silver ladle.
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4.67 from 9 votes

Slow Cooker Bean Soup Recipe with Quinoa & Sweet Potatoes

This vegan Slow Cooker Bean Soup with Sweet Potato is such an easy meal. Just throw everything in the crockpot and walk away! 218 calories and 5 Weight Watchers SP
Prep Time10 mins
Cook Time8 hrs
Total Time8 hrs 10 mins
Course: Soups
Cuisine: American
Keyword: Crockpot Bean Soup, Gluten Free, Healthy Dinner Recipes, Slow Cooker Bean Soup, Vegan, Vegetarian
Servings: 8 Servings
Calories: 218.1kcal



  • 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.


Weight Watchers Points: 5 (Blue - Freestyle SmartPoints), 6 (Green), 1 (Purple)
Please note that I am not a medical or nutritional professional. I provide nutritional information for my recipes as a courtesy to my readers. It is calculated using the Sparks nutrition calculator and Weight Watchers points are calculated using the Recipe Builder on their site. While I attempt to provide information that is as accurate as possible, you should calculate the nutritional information independently before relying on it.


Serving: 1.5Cups | Calories: 218.1kcal | Carbohydrates: 40.5g | Protein: 9.3g | Fat: 2.3g | Saturated Fat: 0.2g | Sodium: 692.8mg | Fiber: 10.1g | Sugar: 5.1g