Slow Cooker Senate Bean Soup

Name: Slow Cooker Senate Bean Soup
Prep time: 15 min
Cook time: 6 h
Yield: 4 servings
Ingredients: 1 pound dried navy beans or small white beans, rinsed; 5 garlic cloves, smashed and chopped; 3 medium carrots, peeled and sliced; 2 medium ham hocks (about 1 ½ pounds total); 1 small red or yellow onion, finely chopped; 1 medium russet potato, peeled and quartered; 1 tablespoon butter; 1 tablespoon kosher salt (such as Diamond Crystal); 1 ½ teaspoons smoked paprika; 1 teaspoon dried thyme; Black pepper; 1 tablespoon cider vinegar

A slow-cooked soup of white beans, ham hocks, and root vegetables finished with smoked paprika and cider vinegar for depth and acidity.

Glycemic Load: 24.3 (High)

648 calories per serving

Serves: 4

Prep: 15 minutes

Cook: 6 hours

Original recipe: cooking.nytimes.com

About This Calculation

Slow Cooker Senate Bean Soup has a high glycemic load of 24.3 per serving — significant blood sugar impact — consider pairing with protein and fiber, or adjusting portion size.

The primary glycemic load contributors are dried navy beans (GL 15.8), russet potato (GL 7.0), carrots (GL 1.2). These ingredients account for the majority of the carbohydrate impact per serving.

Glycemic load is calculated as GL = (GI × Net Carbs per serving) ÷ 100, where GI is the glycemic index and net carbs exclude dietary fiber. Calculations draw on established nutritional references including USDA FoodData Central values and peer-reviewed glycemic index research.