Looking for some new slow cooker recipes to spice up your weekly menu? Then you're going to love this delicious Mediterranean potato soup. Made with a host of flavorful spices and ingredients, this recipe makes enough servings to feed the entire family or have a weeks’ worth of lunches.
Mediterranean Potato Soup – makes 6 servings
Ingredients:
• 1 ½ teaspoons of olive oil
• ¼ teaspoon of garlic clove, minced
• ½ cup of onion, chopped
• 4 cups of low sodium vegetable broth
• 3 medium red potatoes, cubed
• 3 carrots, sliced
• Dash of black pepper
• 2 teaspoons of Italian seasoning
• 1 (one) 15-ounce can of kidney beans (drained and rinsed)
• 1 cup of quinoa
• 2 cups of fresh spinach (or 1 cup frozen)
• ¼ cup of Parmesan cheese (optional)
Directions:
- For stove top: In a 2-quart pot, sauté garlic and onions in olive oil for about 3-4 minutes. Add broth, water, potatoes, carrots, and seasonings. Cover and boil. Reduce heat and simmer for about 15-minutes. Add beans and quinoa and bring to a boil. Remove from heat and add spinach. Top with optional Parmesan.
- For crockpot: Sauté garlic and onions in olive oil in a small saucepan. Place in bottom of crockpot. Add remaining ingredients and cook on high for about 5-7 hours.
Nutritional Information:
Calories: 305
Fat: 3.5g
Sodium: 375mg
Carbs: 58g
Fiber: 11g
Protein: 11g
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