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
Servings: 8 Servings
Calories: 218.1kcal
Ingredients
- 1 teaspoon olive oil
- 1 yellow onion chopped
- 3 garlic cloves minced
- 2 14 ounce cans red kidney beans drained & rinsed
- 1 pound sweet potato peeled and cut into ½-inch pieces
- 1 cup dry quinoa
- 1 14 ounce can petite diced tomatoes
- 1 ½ teaspoons Italian seasoning
- ½ teaspoon salt or more to taste
- ½ teaspoon ground pepper or more to taste
- 6 ½ cups low sodium vegetable broth
- 2 cups spinach leaves
- ¼ cup minced flat-leaf parsley
- hot sauce to taste (I used about 2 tablespoons of (my favorite)
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.
Notes
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.
Nutrition
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
