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White Bean Soup

September 11, 2018

White Bean Soup

Turn the clocks back and turn the SLOW COOKER on! This recipe is practically a one-step wonder. Chop the vegetables and dump everything in for a thick and satisfying soup that’s loaded with protein. Serve with crusty bread and you are all set for a weekday warm-up!

2 Tbsp olive oil

4 cloves garlic

1 medium yellow onion

½ lb carrots

4 stalks celery

1 lb dry navy beans

1 whole bay leaf

1 tsp dried rosemary

½ tsp dried thyme

½ tsp paprika

2 cups water

4 cups chicken broth

Salt and pepper to taste

Mince garlic, dice onion, slice carrots and celery. Combine with olive oil and place in slow cooker. Rinse beans and add to cooker along with spices. Add water and chicken broth to cooker and stir to combine all ingredients. Cook for 8 hours on low or 4 hours on high. Once done, stir soup and mash beans slightly until you reach desired consistency. Add salt and pepper to taste.

Nutritional Info:

Servings per recipe: 6

Calories per serving: 265

Grams protein per serving: 18