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Bean And Green Soup

De.Ma.Cuisine's picture
Ingredients
  Butternut squash 1 Cup (16 tbs), peeled and chopped
  Carrot 6 Small, chopped (or 2 large)
  Olive oil 1 Teaspoon
  Sea salt 2 Teaspoon, smoked
  Thyme 1 Teaspoon
  Paprika 2 Teaspoon
  Chili powder 2 Teaspoon
  Honey 2 Teaspoon
  Vegetable stock 6 Cup (96 tbs)
  Water 8 Cup (128 tbs)
  Soup mix 2 Cup (32 tbs)
  Fresh spinach 2 Cup (32 tbs), roughly chopped
  Chard 1 Cup (16 tbs), stems removed, roughly chopped
  Balsamic vinegar 2 Tablespoon
Directions

MAKING
1. Add beans and water to Crock Pot.
2. Cook overnight on low (about 8-10 hours).
3. Add all remaining ingredients except spinach, chard and balsamic vinegar.
4. Cook on low for 8-10 hours (or on high for 4-6).
5. Taste and adjust seasonings as necessary.

FINALIZING
6. An hour before serving, add chard and spinach.
7. Right before serving, add balsamic vinegar. Taste and adjust seasonings as necessary.

SERVING
8. Serve warm
Notes
Would be great with ham, chicken or beef, and with bacon crumbled on top. I will serve with Herbs de Provence and Parmesan Buttermilk Biscuits.

For more information, visit the blog entry Bean and Green Soup.

Recipe Summary

Cuisine: 
American
Servings: 
4
An 8 bean soup, that also has greens! It's made in a Crock Pot. It's so super easy that you won't even believe it! It features: winter squash, carrots, 8 bean soup mix, spinach, and rainbow chard. It would be amazing topped with bacon, of course, but holds its own without it.

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