Slow Cooker Yellow-Eyed Bean Soup For 2 with Veggie Variations
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Slow Cooker Yellow Eyed Bean Soup For 2

soy-free, gluten-free, no added oil **Please note that this recipe is for a 1½ to 2 quart slow cooker - you can double or triple it and use a larger slow cooker**
Course Main Course
Cuisine American
Keyword Yellow Eyed Bean Soup
Prep Time 10 minutes
Cook Time 8 hours
Total Time 8 hours 10 minutes
Servings 2 servings
Calories 202kcal
Author Kathy Hester

Ingredients

Slow Cooker Ingredients

  • 3 1/2 cups water
  • 1 cup sweet potato diced (or potato, turnip, carrot or combination)
  • 1 cup dried yellow eyed beans
  • 2 cloves garlic minced
  • 1 tablespoon veggie bouillon
  • 1 sprig fresh rosemary , or 1/2 teaspoon ground
  • 1 1/2 teaspoon marjoram
  • 1/2 teaspoon smoked paprika

Before Serving:

  • 2 cups chopped greens , optional
  • 2 tablespoons nutritional yeast , leave out if your bouillon has yeast in it already
  • a few drops liquid smoke , optional
  • a few drops garlic Tabasco , optional
  • salt and pepper , to taste

Instructions

  • Add the sweet potato, beans, garlic, water, bouillon, rosemary, marjoram and paprika into your 2-quart slow cooker.
  • Cook on low 8 to 10 hours.
  • Minutes before serving add the greens. They will cook just enough from the heat in the soup since they are minced. Also add the nutritional yeast, liquid smoke and Tabasco if you are using it.
  • Right before serving add salt and pepper, taste, then adjust any of the seasonings as needed

Nutrition

Calories: 202kcal | Carbohydrates: 37g | Protein: 12g | Fat: 1g | Sodium: 68mg | Potassium: 689mg | Fiber: 11g | Sugar: 5g | Vitamin A: 229.7% | Vitamin C: 18.5% | Calcium: 14.3% | Iron: 18.3%