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SkinnyMS

Slow Cooker Bean & Potato Soup

This hearty soup is a great way to satisfy your appetite while eating wholesome foods.
Prep Time15 mins
Cook Time5 hrs
Total Time5 hrs 15 mins
Course: Dinner, Soup
Cuisine: Universal
Keyword: Diabetic-Friendly, Slow Cooker, Vegetarian
Servings: 8 people
Calories: 287kcal
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

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
SmartPoints (Freestyle): 8