Slow Cooker Hearty Vegetable and Bean Soup


  • 1 sweet onion diced
  • 2 garlic cloves minced
  • 1 sweet potato medium, peeled and cut into 1-inch cubes (white or red potato optional)
  • 2 carrots peeled and sliced into 1 inch pieces
  • 2 celery stalks diced
  • 1 cup whole kernel corn optional
  • kosher or sea salt to taste
  • 1/2 teaspoon black pepper
  • 1/8 teaspoon allspice
  • 1 teaspoon paprika
  • 1 bay leaf
  • 1/2 teaspoon crushed red pepper flakes more or less to taste (can be substituted with cayenne pepper)
  • 2 cups green beans frozen or fresh
  • 4 cups vegetable broth low sodium (chicken broth can be substituted)
  • 1/4 cup parsley freshly chopped
  • 14 1/2 ounce  diced tomatoes can
  • 31 ounce cannellini beans cans – drained (navy, black, or pinto can be substituted)


  • 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.


To make this a meat dish, simply add 1 pound chicken fillets (cut into 1 inch 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.

Nutrition Information

Serving: 1.5cups | Calories: 183kcal | Carbohydrates: 17g | Protein: 6g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 47mg | Sodium: 253mg | Fiber: 4g | Sugar: 5g | SmartPoints (Freestyle): 6