Slow Cooker Bean & Potato Soup

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A warm meal that tastes just like home.

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 itโ€™s a breeze to make? Simply toss the ingredients together and your appliance takes care of the rest! Nothing beats being greeted by this soupโ€™s mouthwatering aroma after a long day at work.

0 from 0 votes

Slow Cooker Bean & Potato Soup

This hearty soup is a great way to satisfy your appetite while eating wholesome foods.
Prep Time 15 minutes
Cook Time 5 hours
Total Time 5 hours 15 minutes
Yield 8 people
Serving Size 1.5 cups
Course Dinner, Soup
Cuisine Universal
Author SkinnyMs.

Ingredients

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

Instructions

  • 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!

Nutrition Information

Serving: 1.5cups | Calories: 287kcal | Carbohydrates: 53g | Protein: 13g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 2mg | Sodium: 91mg | Fiber: 10g | Sugar: 2g |
SmartPoints (Freestyle): 8
Keywords Diabetic-Friendly, Slow Cooker, Vegetarian

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11 Comments

  1. 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?

    1. 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. ๐Ÿ™‚

      1. 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.

  2. The oregano, thyme and rosemary have no place in this recipe. Their flavors do not blend well with the beans.

    1. We’re sorry to hear you did not care for the herbs in this recipe! Please feel leave out ingredients you do not care for from the recipe!

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