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Slow Cooker Spicy Sweet Potato & Bean Soup

This vegan soup is perfect for a cold breezy day and will warm you from head to toe with its scrumptious flavors.
Prep Time1 hr 5 mins
Cook Time4 hrs
Total Time5 hrs 5 mins
Course: Dinner, Soup
Cuisine: Universal
Keyword: Slow Cooker, Vegan
Servings: 8 people
Calories: 267kcal
Author: SkinnyMs.


  • 1 sweet potato medium
  • 1 tablespoon extra virgin olive oil
  • 1 onion diced
  • 4 carrots medium, peeled and sliced into 1/2 inch pieces
  • 15 ounces great northern beans can
  • 1 cup vegetable juice optional tomato juice
  • 2 1/2 cups vegetable broth
  • 1 cup lite coconut milk canned
  • 1/2 teaspoon crushed red pepper flakes
  • 1/2 teaspoon cumin
  • 1/2 teaspoon black pepper
  • kosher or sea salt to taste
  • 1 teaspoon ginger freshly grated


  • Preheat oven to 400 degrees. Wrap sweet potato in foil, place on an oven-safe pan, and bake until tender, approximately 1 hour. Allow to cool slightly before peeling.
  • In a medium skillet, add oil and sauté onion over medium-low heat until tender, approximately 5 minutes. Add onion, sweet potato, and all other ingredients to the slow cooker, stir to combine. Cover and cook on low 6-8 hours, or high 3-4 hours.
  • Stovetop version: Follow the instructions above except add ingredients to a heavy pot, bring to a boil over medium-high heat, reduce heat to a simmer and cook until carrots are tender, approximately two hours. Add additional broth or water for a thinner soup consistency.


Serving: 1cup | Calories: 267kcal | Carbohydrates: 49g | Protein: 8g | Fat: 5g | Saturated Fat: 2g | Sodium: 433mg | Fiber: 11g | Sugar: 10g |
SmartPoints (Freestyle): 9