Savory Slow Cooker Bean and Green Soup |
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Prep Time: 5 Minutes Cook Time: 420 Minutes |
Ready In: 425 Minutes Servings: 6 |
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From Fitness magazine April 2009. I used extra broth (6 cups) and less rice (1/4 cup) and it was still nice and thick. Use a good quality (organic) vegetable broth if possible. Ingredients:
3 (14 ounce) cans vegetable broth |
1 (15 ounce) can tomato puree |
1 (15 ounce) can great northern beans, drained and rinsed |
1/2 cup brown rice, uncooked |
1/2 cup onion, finely chopped |
1 teaspoon dried basil |
1/4 teaspoon salt |
1/4 teaspoon black pepper |
2 garlic cloves, chopped (i use 4!) |
8 cups fresh spinach or 8 cups kale leaves, coarsely chopped |
parmesan cheese, garnish |
Directions:
1. In a 4 quart slow cooker, combine broth, tomato puree, beans, rice, onion, basil, salt, pepper, and garlic.
2. Cover; cook on low 5-7 hours or high 2-3 hours.
3. Just before serving, stir in spinach or kale.
4. Sprinkle with parmesan cheese to taste.
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