Crock Pot Sweet Potato + Quinoa Soup Recipe



  • 2 large sweet potatoes, peeled and cut into bite sized cubes 
  • 1 large yellow onion, diced
  • 8 cups bone broth, or water
  • 1 can chickpeas, rinsed and drained 
  • 1 tsp. ground coriander 
  • 1.5 inch piece fresh ginger, peeled, and minced
  • 2 fresh garlic cloves, minced 
  • 4 sprigs fresh thyme 
  • 1/2 cup dry quinoa, rinsed and drained 
  • sea salt and fresh ground pepper 
  • 1 can cannellini beans, rinsed and drained 
  • 1/3 cup dried apricots, diced

Optional topping ideas:

  • 1/4 cup roasted pistachios, chopped 
  • 1 green onion, sliced


  1. In a 5- to 6-quart slow cooker, add the sweet potato, chickpeas, onion, ginger, coriander, garlic, thyme, and quinoa.
  2. Pour in 8 cups of broth, then cook, covered, until the sweet potato is tender, about 2.5 hours on high or 5 hours on low. 
  3. In a medium bowl, mash half the Cannellini beans with a fork until fairly smooth. 
  4. Remove thyme sprigs.
  5. If the slow cooker is on low, turn it to high and stir in the beans (mashed + half unmashed), diced apricots, and season with sea salt and fresh ground pepper. 
  6. Stir well to combine and cook for an additional 10-15 minutes. 
  7. Ladle the soup into bowls and top with chopped pistachios and green onion.

Thank you