Slow Cooker Bean & Potato Soup
This hearty soup is a great way to satisfy your appetite while eating wholesome foods.
Servings: 8 people
Calories: 287kcal
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
SmartPoints (Freestyle): 8