Heart Healthy
Low Sodium
This easy, budget-friendly soup makes a hearty and satisfying dinner. Packed with beans and vegetables, it provides plenty of fiber and plant protein. Simply add the ingredients to the slow cooker and let it do the work for a flavorful meal that’s naturally low in sodium.
Print Recipe
Slow Cooker White Bean Soup
-
Prep Time
15 min
-
Cook Time
6 hr
-
Total Time
6 hr 15 min
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Servings
6
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Serving Size:
2 3/4 cups
Ingredients
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2 (15-ounce) cans no-salt added cannellini beans, navy beans or great Northern beans, rinsed and drained -
2 (14-ounce) cans no-salt added canned diced tomatoes -
2 cups fat-free low-sodium chicken broth -
1 (10-ounce) bag frozen sliced or crinkle-cut carrots -
1 (10-ounce) bag frozen chopped onions -
1 (12-ounce) bag frozen chopped spinach -
1 cup water -
3 medium garlic cloves, chopped OR -
3 teaspoons jarred minced garlic -
1 tablespoon dried Italian seasoning, crumbled OR -
1 tablespoon herbes de Provence, crumbled -
1/4 teaspoon pepper
Directions
Tip: Click on step to mark as complete.
-
Add the beans, tomatoes, broth, carrots, onions, spinach, water, garlic, Italian seasoning and pepper to a 3 1/2- to 4-quart slow cooker. Stir well to combine. -
Cook on high for 4 to 6 hours or on low for 8 hours.
Cooking Tip: Can't find frozen chopped onions? Look for a 12-14 ounce bag of frozen mirepoix style blend of onions, celery and carrots.
Cooking Tip: If you prefer a thicker stew, whisk together 2 tablespoons cornstarch or flour with 1/4 cup cold water in a small bowl. Stir the cornstarch mixture into the slow cooker 30 minutes before the cooking is finished.
Nutrition Facts
Calories
Protein
FiberNutrition Facts
| Calories | 260 | |
|---|---|---|
| Total Fat | 1.0 g | |
| Saturated Fat | 0.2 g | |
| Trans Fat | 0.0 g | |
| Polyunsaturated Fat | 0.0 g | |
| Monounsaturated Fat | 0.0 g | |
| Cholesterol | 0 mg | |
| Sodium | 95 mg | |
| Total Carbohydrate | 49 g | |
| Dietary Fiber | 15 g | |
| Sugars | 9 g | |
| Added Sugars | 0 g | |
| Protein | 15 g | |
-
Prep Time
15 min
-
Cook Time
6 hr
-
Total Time
6 hr 15 min
-
Servings
6
-
Serving Size:
2 3/4 cups
Ingredients
-
2 (15-ounce) cans no-salt added cannellini beans, navy beans or great Northern beans, rinsed and drained -
2 (14-ounce) cans no-salt added canned diced tomatoes -
2 cups fat-free low-sodium chicken broth -
1 (10-ounce) bag frozen sliced or crinkle-cut carrots -
1 (10-ounce) bag frozen chopped onions -
1 (12-ounce) bag frozen chopped spinach -
1 cup water -
3 medium garlic cloves, chopped OR -
3 teaspoons jarred minced garlic -
1 tablespoon dried Italian seasoning, crumbled OR -
1 tablespoon herbes de Provence, crumbled -
1/4 teaspoon pepper
Directions
Tip: Click on step to mark as complete.
-
Add the beans, tomatoes, broth, carrots, onions, spinach, water, garlic, Italian seasoning and pepper to a 3 1/2- to 4-quart slow cooker. Stir well to combine. -
Cook on high for 4 to 6 hours or on low for 8 hours.
Cooking Tip: Can't find frozen chopped onions? Look for a 12-14 ounce bag of frozen mirepoix style blend of onions, celery and carrots.
Cooking Tip: If you prefer a thicker stew, whisk together 2 tablespoons cornstarch or flour with 1/4 cup cold water in a small bowl. Stir the cornstarch mixture into the slow cooker 30 minutes before the cooking is finished.
American Heart Association recipes are developed or reviewed by nutrition experts and meet specific, science-based dietary guidelines and recipe criteria for a healthy dietary pattern.
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