Slow Cooker Bean Soup Recipe with Quinoa & Sweet Potatoes

• Vegan
• Gluten free

• Produce

  • 1/4 cup Flat-leaf parsley
  • 3 Garlic cloves
  • 2 (14 oz. cans Kidney beans, red
  • 2 cups Spinach, leaves
  • 1 lb Sweet potato
  • 1 (14 oz. can Tomatoes, petite
  • 1 Yellow onion

• Canned Goods

  • 6 1/2 cup Vegetable broth, low-sodium

• Condiments

  • 1 Hot sauce

• Pasta & Grains

  • 1 cup Quinoa, dry

• Baking & Spices

  • 1 1/2 tsp Italian seasoning
  • 1/2 tsp Pepper, ground
  • 1/2 tsp Salt

• Oils & Vinegars

  • 1 tsp Olive oil

Found on cookincanuck.com

Description

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 ½-inch pieces
• 1 cup dry quinoa
• 1 (14 oz.) can petite diced tomatoes
• 1 ½ tsp Italian seasoning
• ½ tsp salt (or more to taste)
• ½ tsp ground pepper (or more to taste)
• 6 ½ cup low sodium vegetable broth
• 2 cups spinach leaves
• ¼ cup minced flat-leaf parsley
• Hot sauce, to taste (I used about 2 tbsp of my favorite)

Directions

• 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.

Nutrition