Put the oil, garlic, bay leaves, beans, potatoes and broth in the slow cooker. Stir to combine.
Cover and cook on HIGH for 3 hours, or on LOW for 5 hours, or until the potatoes are tender.
Fifteen minutes before serving stir in the spinach. Cover and allow to cook for 15 minutes.
Taste and add salt and pepper to taste. A little hot sauce is good too, if you like a little spice.
If you wish, use a potato masher to partially mash and thicken the soup. I used my handheld immersion blender to partially puree it so that it was part creamy and part chunky.Serving size: 1 cupClick here to see your WW PersonalPoints for this recipe and track it in the WW app or site.3*SmartPoints (Green plan)2*SmartPoints (Blue plan)1*SmartPoints (Purple plan)3*PointsPlus (Old plan)
WW Healthy Crock Pot Back on Track Soup Recipe
Amount Per Serving (1 cup)
Calories 122Calories from Fat 9
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
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