Slow Cooker Bean & Potato Soup

No matter where you are, a bite of this savory Slow Cooker Bean & Potato Soup will bring you home. It simmers with the soothing comforts of a home-cooked meal shared with friends and family. The dish combines just the right amount of spices, potatoes, and beans to hit the spot on a bitterly cold day and satisfy any growling stomach.

Potatoes deliver a decadent, thick texture that pairs perfectly with chewy beans and warm, slow-cooked veggies. The slow cooker allows the array of spices and juicy vegetables to fuse together into one flavorful soup. Did we mention it’s a breeze to make? Simply toss the ingredients together and your appliance takes care of the rest! Nothing beats being greeted by this soup’s mouthwatering aroma after a long day at work.

Slow Cooker Bean and Potato Soup

Slow Cooker Bean and Potato Soup

Yields: 8 servings | Serving Size: 1 1/2 cups | Calories: 287 | Total Fat: 3g | Saturated Fat: 1g | Trans Fat: 0g | Cholesterol: 2mg | Sodium: 91mg | Carbohydrates: 53g | Fiber: 10g | Sugars: 2g | Protein: 13g | SmartPoints: 8 |

Ingredients

  • 1 pound yukon gold potatoes, peeled and chopped (about 3- 4 cups chopped)
  • 2 cans northern beans, drained and rinsed
  • 1/2 cup chopped onions or shallots
  • 2 garlic cloves, minced
  • 1/2 cup chopped carrots
  • 1/2 cup chopped celery
  • 2 tablespoons finely chopped fresh rosemary or 2 teaspoons dried rosemary
  • 1/2 tablespoon finely chopped fresh oregano or 1 teaspoon dried oregano
  • 2 tablespoons fresh thyme leaves or 2 teaspoons dried thyme
  • 1 teaspoon kosher or sea salt
  • 1/4 teaspoon black pepper
  • 1 teaspoon crushed red pepper flakes, optional, more or less for spiciness desired
  • 4 cups low-sodium vegetable or chicken stock
  • 1 parmesan rind or 1 (2-inch) piece parmesan, optional*
  • 1 tablespoon extra virgin olive oil
  • 1 bay leaf

Directions

Add all ingredients to the crockpot and stir. Allow to cook on low for 6-8 hours or high for 5 hours.

*Note that adding the parmesan rind or a piece of parmesan adds a lot of savory flavor to the soup. Remove it before serving.

Enjoy!

http://skinnyms.com/slow-cooker-bean-and-potato-soup-recipe/

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9 Comments on "Slow Cooker Bean & Potato Soup"

  1. Lynda  January 20, 2016

    I have been cooking this soup for over 6 hours and the potatoes are not cooked yet. Are they supposed to be a little crunchy?

    Reply
    • Gale Compton  January 20, 2016

      Lynda, Hmmmm…the potatoes should be done after 6 hours. No, they should not be crunchy. Did you cut them into small pieces? I would recommend breaking them up as much as possible and check in 30 minutes. Keep us posted. 🙂

      Reply
      • Lynda  January 20, 2016

        I think that my slow cooker might be going bad. The carrots and celery are not cooked either, although everything is hof. I have transferred the soup to Mother crock pot and will see how it does now.

        Reply
  2. Lynda  January 20, 2016

    I cut them into small pieces. I just checked them and they are still hard.

    Reply
  3. Sherri  June 7, 2016

    Can you freeze this?

    Reply
    • Kym Votruba  June 8, 2016

      Yes! Just seal in an air-tight container.

      Reply
  4. Caz  August 23, 2016

    What are northern beans ? are they like cannellini beans

    Reply
    • Gale Compton  August 23, 2016

      Caz, Pretty much. You can also use navy beans.

      Reply

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