Slow Cooker Sage & White Bean Soup
PinServings: 10
This Slow Cooker Sage and White Bean Soup is so easy to make, so healthy packed with fresh veggies and so....yum! It's a great weeknight meal and stays good in the fridge for days.
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Ingredients
- 1 medium white onion - finely diced (about 1 1/2 cups)
- 4 garlic cloves - minced
- 2 medium carrots - grated (about 1/2 cup), no need to peel carrots if organic- OR you can also use 1/2 cup shredded carrots
- 1 medium zucchini - grated (about 1 1/2 cups)
- 2 cups packed - chopped kale (hard parts discarded)
- 1 pound dry navy beans
- 1 15 ounce can sweet corn, drained
- 4 cups low sodium vegetable broth
- 2 cups water
- 1 teaspoon ground coriander
- 1 teaspoon ground thyme
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon salt
- 1 teaspoon smoked paprika - or regular paprika
- 1/4 cup fresh chopped sage
- 2 bay leaves
- 2 tablespoons fresh lemon juice
Instructions
- Add all ingredients (except lemon juice) to slow cooker. Cook on low 8-10 hours or high 6-7 hours. *Time may be a bit longer depending on slow cooker.
- Taste to make sure beans are cooked fully. When ready, remove bay leaves and add lemon juice. Stir well. Season with salt and pepper, to taste. Serves 10.
Notes
This recipe makes 10 (1-cup) servings.
Nutrition
Serving: 1cup | Calories: 217kcal | Carbohydrates: 41.6g | Protein: 12.1g | Fat: 1.6g | Sodium: 555mg | Sugar: 6.2g
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