Slow Cooker Bean Soup with Quinoa and Sweet Potatoes
Try this Slow Cooker Bean Soup Recipe with Quinoa and Sweet Potatoes recipe.
Try this Slow Cooker Bean Soup Recipe with Quinoa and Sweet Potatoes recipe.
- 3 garlic cloves minced
- 1 yellow onion chopped
- 1 tsp olive oil
- 1 1/2 tsp italian seasoning
- 1/2 tsp salt (or more to taste)
- 1 cup dry quinoa
- 2 cups spinach leaves
- 2 (14 oz.) cans red kidney beans drained & rinsed
- 1 lb. sweet potato peeled and cut into 1/2-inch pieces
- 1 (14 oz.) can petite diced tomatoes
- 1/2 tsp ground pepper (or more to taste)
- 6 1/2 cup low sodium vegetable broth
- 1/4 cup minced flat-leaf parsley
- hot sauce to taste (i used about 2 tbsp of my favo
- Carbohydrate 13.6410149806017 g
- Cholesterol 0 mg
- Fat 0.253787647912689 g
- Fiber 2.21782764624336 g
- Protein 1.4108769011727 g
- Saturated Fat 0.0528857032960521 g
- Serving Size 1 1 Serving (81g)
- Sodium 38.993475438395 mg
- Sugar 11.4231873343583 g
- Trans Fat 0.0380248378602457 g
- Calories 60 calories
Step-by-step
- 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.
My Go-To Slow Cooker Bean Soup
As a busy working mom, time is a precious commodity. Dinnertime often feels like a race against the clock, a frantic dash to get a healthy and satisfying meal on the table before the kids melt down (and I follow suit!). That's why my slow cooker has become my absolute best friend. It's a lifesaver, a culinary magician that transforms simple ingredients into delicious, hearty meals with minimal effort. This slow cooker bean soup with quinoa and sweet potatoes is a perfect example – a recipe so easy, even on my most hectic days, I can whip it up and then forget about it until dinnertime. The aroma that wafts through the house as it simmers is utterly divine, promising a comforting and flavorful meal that satisfies everyone.
This soup isn't just convenient; it's incredibly versatile. Feel free to adjust the ingredients to your liking. Don't have fresh parsley? Dried works perfectly well. Not a fan of hot sauce? Leave it out entirely. The beauty of this recipe lies in its adaptability. I often add leftover roasted vegetables, like carrots or bell peppers, to boost the nutritional value and add a different flavor profile. Sometimes, I’ll even throw in a handful of chopped kale at the very end for an extra dose of greens. The possibilities are truly endless, and that's what makes this recipe so special. It's a blank canvas for your culinary creativity.
Beyond the convenience and versatility, this soup is packed with goodness. The quinoa provides a complete protein, offering all nine essential amino acids. Sweet potatoes are a fantastic source of Vitamin A and fiber, contributing to a healthy gut. Kidney beans are brimming with protein and fiber, promoting satiety and keeping you feeling full and energized throughout the evening. This isn't just a quick and easy dinner; it’s a nourishing meal that fuels my body and leaves me feeling energized to tackle whatever the evening might bring.
The entire process, from prepping the ingredients to enjoying the final product, takes very little active time. I simply chop the vegetables, toss everything into the slow cooker, and then let the magic happen. The slow cooker does all the work, allowing me to focus on other tasks—like homework with the kids or a much-needed phone call with a friend. When dinnertime arrives, the only thing left to do is ladle out the delicious soup and enjoy the moment of family togetherness over a warm, satisfying meal. It's a recipe that truly embodies the spirit of simple living; it allows me to savor the precious time with my family, without sacrificing a delicious and healthy meal.
I wholeheartedly recommend adding this slow cooker bean soup to your repertoire. It's a true weeknight wonder, a comforting classic that will become a staple in your family’s dinner rotation. The taste is incredible, the process is effortless, and the satisfaction of knowing you've provided your family with a healthy and flavorful meal is priceless. Give it a try, and I guarantee you’ll be as impressed as I am.
Tips for Success:
- Prep Ahead: Chop the vegetables the night before to save time on busy weeknights.
- Adjust the Spices: Feel free to adjust the Italian seasoning, salt, and pepper to suit your preferences.
- Add Other Vegetables: Experiment with different vegetables like carrots, zucchini, or bell peppers.
- Make it Creamy: Blend a portion of the soup with an immersion blender for a creamier texture.
- Leftovers: This soup tastes even better the next day! Store leftovers in an airtight container in the refrigerator for up to 3 days.
