Savory Bean and Spinach Soup Crock Pot
Warm up your kitchen with the comforting aroma of Savory Bean and Spinach Soup, a hearty and nutritious crock pot recipe perfect for busy days. Packed with cannellini and kidney beans, fresh baby spinach, and vibrant vegetables like carrots, celery, and onion, this soup is a delicious blend of wholesome ingredients and bold, earthy spices such as cumin, thyme, and paprika. Slow-cooked to perfection, the broth becomes deeply infused with flavor, while the spinach adds a fresh, vibrant twist near the end of the cooking process. Easily customizable with a splash of lemon juice for added zing, this soup is ideal for cozy family dinners or meal prep. Pair it with crusty bread for a satisfying, plant-based meal that's full of protein, fiber, and soul-soothing goodness. Keywords: savory bean soup, spinach soup crock pot, vegetarian soup recipe, healthy slow cooker meals.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 15 oz cannellini beans (drained and rinsed)
- 15 oz kidney beans (drained and rinsed)
- 6 cups vegetable broth
- 14.5 oz diced tomatoes (with juice)
- 1 medium yellow onion (diced)
- 2 medium carrots (chopped)
- 2 celery stalks (chopped)
- 3 garlic cloves (minced)
- 1 tsp ground cumin
- 1 tsp dried thyme
- 1 tsp paprika
- 1 bay leaf
- 4 cups baby spinach (fresh)
- 2 tbsp olive oil
- 1 tsp salt
- 0.5 tsp black pepper
- 1 tbsp lemon juice (optional, for serving)
Instructions
Heat olive oil in a small pan over medium heat. Sauté the diced onion, chopped carrots, and chopped celery stalks for 4-5 minutes until softened. Add minced garlic and sauté for another minute. Remove from heat.
In a large crock pot, add the cannellini beans, kidney beans, vegetable broth, diced tomatoes (with juice), sautéed vegetables, ground cumin, dried thyme, paprika, and the bay leaf.
Stir to combine all ingredients evenly. Cover the crock pot with its lid and set it to cook on low for 6-8 hours or on high for 3-4 hours.
About 30 minutes before the end of the cooking time, remove the bay leaf and stir in the fresh baby spinach. Allow the spinach to wilt in the broth.
Taste the soup and season with salt and black pepper as needed. If you prefer a brighter flavor, stir in the lemon juice before serving.
Ladle the soup into bowls and serve warm. Pair with crusty bread or a side salad for a complete meal.
Nutrition Facts
Calories |
1809 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.3 g | 59% | |
| Saturated Fat | 7.8 g | 39% | |
| Polyunsaturated Fat | 6.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 7532 mg | 327% | |
| Total Carbohydrate | 284.1 g | 103% | |
| Dietary Fiber | 75.3 g | 269% | |
| Total Sugars | 54.7 g | ||
| Protein | 84.6 g | 169% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 909 mg | 70% | |
| Iron | 30.8 mg | 171% | |
| Potassium | 7923 mg | 169% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
