Slow Cooker Spinach Bean Soup: Easy, Healthy, and Delicious
Slow Cooker Spinach Bean Soup is your ultimate time-saving solution for a hearty, flavorful soup that practically cooks itself. Whether you’re prepping for busy weeknights or looking for a comforting, hands-off meal, this recipe delivers tender beans, vibrant spinach, and smoky turkey in every spoonful.
Traditional bean soup recipes often mean hours of babysitting a stovetop pot, but with a slow cooker, you let the appliance do all the heavy lifting while you tend to, well, everything else. One bite and you’ll wonder why you ever did it the long way!
Why This Slow Cooker Spinach Bean Soup Is a Game-Changer
- Hands-off cooking: Set it and forget it—seriously. The slow cooker takes care of everything while you go about your day.
- Saves hours: Traditional navy bean soup can take 3+ hours on the stovetop. This slow cooker version? Pure magic with just 20 minutes of active prep.
- Customizable: Whether you keep it vegetarian or add smoky turkey, this recipe adapts to your taste perfectly.
- Big batch-friendly: Make up to 3 quarts in one go. Perfect for meal prep or freezing leftovers.
- Healthy and nutritious: Packed with protein from navy beans, loaded with fresh spinach, and low in fat.
Equipment You’ll Need for This Slow Cooker Spinach Bean Soup
To create this dish, you’ll need just a few kitchen tools:
- 5- to 6-quart slow cooker: Your trusty slow cooker takes center stage here. If yours has programmable settings, even better.
- Large saucepan: For soaking and pre-boiling the dried beans. This step ensures tender, perfectly cooked beans every time.
- Chopping tools: A good knife and cutting board will make prepping veggies (like the onion, red pepper, and jalapeno) a breeze.
Pro Tip: If you’re in the market for a new slow cooker, look for one with a “Keep Warm” function, so your soup stays cozy until you’re ready to serve.
Simple Ingredients for Slow Cooker Spinach Bean Soup
Everything you need for this recipe is easy to find and budget-friendly:
- Dried navy beans: These protein-packed beans are the heart of the soup. Soaking and pre-boiling them ensures no tough bites.
- Fresh spinach: It adds vibrant color and a healthy dose of greens. If you’re short on time, pre-washed, bagged spinach works great.
- Smoked turkey wing: This adds a rich, smoky depth to the broth. Prefer a vegetarian option? Leave it out and use veggie broth instead.
- Jalapeno pepper: A little kick goes a long way! If you want it milder, be sure to remove all the seeds.
Want to save even more time? Opt for pre-minced garlic and pre-diced onions from the store.
Ingredients for Slow Cooker Spinach Bean Soup
- 1 pound dried navy beans
- 2 cartons (32 ounces each) chicken broth
- 2 cups water
- 1 smoked turkey wing (about 7 ounces)
- 1 medium onion, chopped
- 1 jalapeno pepper, seeded and finely chopped
- 1 tablespoon minced garlic
- 3 bay leaves
- 1 teaspoon pepper
- 1/2 teaspoon crushed red pepper flakes
- 10 cups chopped fresh spinach (about 8 ounces)
- 1 large sweet red pepper, chopped
- 1/2 teaspoon kosher salt
- Grated Parmesan cheese (optional, for serving)
How to Make Slow Cooker Spinach Bean Soup
- Rinse and sort the navy beans, discarding any debris. Place the beans in a large saucepan and add water to cover by 2 inches. Cover and let soak overnight.
- Drain and rinse the beans, discarding the soaking liquid. Return the beans to the saucepan and add water to cover by 2 inches again.
- Bring the beans to a boil and let them boil for 15 minutes. Drain and rinse once more.
- In a 5- or 6-quart slow cooker, combine the prepped beans, chicken broth, water, smoked turkey wing, onion, jalapeno, garlic, bay leaves, pepper, and crushed red pepper flakes.
- Cover and cook on low for 7 to 9 hours, or until the beans are tender.
- Discard the smoked turkey wing and bay leaves. Stir in the spinach, red pepper, and salt. Let sit until heated through.
- Serve warm. If desired, sprinkle with grated Parmesan cheese for added flavor.
Jake’s Tips for the Best Slow Cooker Spinach Bean Soup
- Pre-boil your beans: Skip this step, and you might end up with undercooked beans. Trust me, it’s worth the extra 15 minutes.
- Go vegetarian: Swap chicken broth for veggie broth and skip the smoked turkey wing for a satisfying vegetarian version.
- Make it ahead: This soup keeps well in the fridge for up to 4 days. Reheat on the stove or microwave for a quick meal.
- Freeze for later: Let the soup cool completely, then portion it into freezer-safe containers. Defrost overnight in the fridge and reheat as needed.
- Adjust for spice: Love the heat? Add an extra jalapeno or more crushed red pepper flakes. Want it mild? Skip the crushed red pepper altogether.
Easy Slow Cooker Spinach Bean Soup Variations
- Smoky Turkey Bean Soup: Add diced smoked turkey right into the soup before serving for extra protein.
- Vegetarian Slow Cooker Soup: Use vegetable broth and bulk it up with diced carrots or celery.
- Easy Spinach Bean Soup with Bacon: Fry up some crumbled bacon and sprinkle it on top for a crispy, salty garnish.
- “Clean Out The Fridge” Version: Toss in any leftover veggies you have—zucchini, squash, or even kale all work.
Slow Cooker Spinach Bean Soup FAQs
Do I have to soak the beans overnight?
Yes! Soaking ensures the beans cook evenly in the slow cooker and reduces cooking time. If you’re in a hurry, you can use the quick-soak method: boil the beans for 2 minutes, then let them sit for 1 hour before draining and proceeding.
Can I use canned beans instead of dried?
You can, but keep in mind canned beans might get mushy in the slow cooker. If you go this route, add them in during the last hour of cooking.
How do I store leftover soup?
Refrigerate leftovers in an airtight container for up to 4 days, or freeze for up to 3 months. Reheat gently to preserve the spinach’s texture.
What can I substitute for smoked turkey?
If you can’t find smoked turkey, a smoked ham hock works just as well. For a vegetarian option, simply leave it out and add a pinch of smoked paprika for flavor.
This Slow Cooker Spinach Bean Soup is a labor of love (minus the labor) that your whole family will enjoy. What’s your favorite kitchen shortcut? Let me know in the comments below!
Slow Cooker Spinach Bean Soup
Ingredients
Method
- Rinse and sort the navy beans, discarding any debris. Place the beans in a large saucepan and add water to cover by 2 inches. Cover and let soak overnight.
- Drain and rinse the beans, discarding the soaking liquid. Return the beans to the saucepan and add water to cover by 2 inches again.
- Bring the beans to a boil and let them boil for 15 minutes. Drain and rinse once more.
- In a 5- or 6-quart slow cooker, combine the prepped beans, chicken broth, water, smoked turkey wing, onion, jalapeno, garlic, bay leaves, pepper, and crushed red pepper flakes.
- Cover and cook on low for 7 to 9 hours, or until the beans are tender.
- Discard the smoked turkey wing and bay leaves. Stir in the spinach, red pepper, and salt. Let sit until heated through.
- Serve warm. If desired, sprinkle with grated Parmesan cheese for added flavor.
Notes
Written by Jake
Hi, I’m Jake — the home cook behind Kitchen Shortcuts. I create easy crockpot meals and slow cooker recipes designed for busy families who want flavorful home-cooked food with less effort.
