Taste of Home
Slow-Cooker Spinach Bean Soup
TOTAL TIME: Prep: 40 min. + soaking Cook: 7 hours
YIELD: 3 quarts.
This navy bean soup is heartwarming comfort food at its best. It's my signature soup that I make for my family and friends. The bright red and green of the peppers and spinach give it a suitably seasonal look. —Barbara Shay, Pasadena, California
Ingredients
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1 pound dried navy beans
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2 cartons (32 ounces each) chicken broth
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2 cups water
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1 smoked turkey wing (about 7 ounces)
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1 medium onion, chopped
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1 jalapeno pepper, seeded and finely chopped
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1 tablespoon minced garlic
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3 bay leaves
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1 teaspoon pepper
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1/2 teaspoon crushed red pepper flakes
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10 cups chopped fresh spinach (about 8 ounces)
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1 large sweet red pepper, chopped
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1/2 teaspoon kosher salt
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Grated Parmesan cheese, optional
Directions
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1.
Rinse and sort beans. Place in a large saucepan; add water to cover by 2 in. Let soak, covered, overnight. Drain and rinse beans, discarding liquid.
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2.
Return beans to saucepan; add water to cover by 2 in. Bring to a boil. Boil 15 minutes. Drain and rinse beans, discarding liquid.
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3.
In a 5- or 6-qt. slow cooker, combine beans, broth, water, turkey wing, onion, jalapeno, garlic, bay leaves, pepper and pepper flakes. Cook, covered, on low until beans are tender, 7-9 hours.
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4.
Remove turkey wing and bay leaves; discard. Stir in spinach, red pepper and salt; heat through. If desired, serve with grated Parmesan cheese.
Nutrition Facts
1-1/2 cups: 230 calories, 2g fat (0 saturated fat), 5mg cholesterol, 1171mg sodium, 40g carbohydrate (5g sugars, 10g fiber), 15g protein.
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