Bean and Green Soup

De.Ma.Cuisine's picture

May. 01, 2012

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

Servings: 4

Nutrition Facts

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