Slow Cooker Bean Soup Recipe with Quinoa & Sweet Potatoes

By rbotzl01

Author: Dara Michalski | Cookin' Canuck
Nov 21, 2016 by Dara

This Slow Cooker Bean Soup with Quinoa and Sweet Potaotes is packed with fiber and flavor. Throw everything in the crockpot and walk away! 218 calories and 6 Weight Watchers SmartPoints


Notes

Weight Watchers Points: 6 (SmartPoints), 5 (Points+), 4 (Old Points)

Nutrition Information

Serving size: 1½ cups | Calories: 218.1 cal | Fat: 2.3g | Saturated fat: 0.2g | Carbohydrates: 40.5g | Sugar: 2.3g | Sodium: 692.8mg | Fiber: 10.1g | Protein: 9.3g | Cholesterol: 0mg

Ingredients

• 1 tsp olive oil
• 1 yellow onion, chopped
• 3 garlic cloves, minced
• 2 (14 oz.) cans red kidney beans, drained & rinsed
• 1 lb. sweet potato, peeled and cut into 1/2-inch pieces
• 1 cup dry quinoa
• 1 (14 oz.) can petite diced tomatoes
• 1 1/2 tsp Italian seasoning
• 1/2 tsp salt (or more to taste)
• 1/2 tsp ground pepper (or more to taste)
• 6 1/2 cup low sodium vegetable broth
• 2 cups spinach leaves
• 1/4 cup minced flat-leaf parsley
• Hot sauce, to taste (I used about 2 tbsp of my favorite)

Details

Preparation time 10mins
Adapted from cookincanuck.com

Preparation

Step 1

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.