Appetizers / Soups / Salads

Slow Cooker Hearty Vegetable and Bean Soup is for Soup.

Slow Cooker Hearty Vegetable and Bean Soup takes several minutes to prepare.

Slow Cooker Hearty Vegetable and Bean Soup takes several minutes to cook.

Slow Cooker Hearty Vegetable and Bean Soup makes 6 servings.

The ingredients for Slow Cooker Hearty Vegetable and Bean Soup are:

1 medium (2-1/2" dia) Onions, raw
2 clove Garlic
1 medium (2" dia, 5" long, raw) Sweet potato, cooked, baked in skin, without salt
2 medium Carrots, raw
2 stalk, large (11"-12" long) Celery, raw
1 cup Yellow Sweet Corn, Canned
0.25 tsp Kosher Salt (by 65PLUS1)
0.5 tsp Pepper, black
0.125 tsp Allspice
1 tsp Paprika
1 tsp, crumbled Bay Leaf
0.5 tsp crushed red pepper flakes (by TORI7HARRISON)
2 cup Green Beans, FreshCut, Cut Green Beans, No Salt Added
4 cup Vegetable Broth
0.25 cup Parsley
1 can Canned Tomatoes
3.5 cup Pinto Bean, Great Value

Here is how you make Slow Cooker Hearty Vegetable and Bean Soup:

Add all the above ingredients to the slow cooker, stir to combine, cover and cook on low 8-10 hours or until carrots are tender.Note: To make this a meat dish, simply add 1 pound chicken fillets (cut into 1" cubes) to slow cooker along with the other ingredients.Tip: If you prefer a thicker soup, near the end of cooking time, remove 1/2 cup of soup (liquid and veggies) and combine with 1-2 tablespoons flour or corn starch, puree and return to the slow cooker. A fork works well to mash the ingredients along with the flour or cornstarch. Be careful not to allow the hot mixture to spin out. Continue cooking until soup thickens, about 15 minutes. Minimum Slow Cooker Size: 4 quartsServing Size:?6

The nutritional information for Slow Cooker Hearty Vegetable and Bean Soup is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 196.4

• Total Fat: 0.5 g
• Cholesterol: 0.0 mg
• Sodium: 1,332.5 mg
• Total Carbs: 43.5 g
• Dietary Fiber: 12.6 g
• Protein: 9.8 g