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!
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 |
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.
Serving size
Calories 161Calories from Fat 31
% Daily Value*
Total Fat 3 g4.6%
Saturated Fat %
Trans Fat 0 g
Cholesterol
Sodium 2098 mg87.42%
Total Carbohydrates 30 g10%
Dietary Fiber 7 g28%
Sugars 9 g
Protein 4 g8%
Vitamin A % Vitamin C %
Calcium % Iron %
*Based on a 2000 Calorie diet