Fall weather is giving me the soup-jones! Slow-cooking, the energy-friendly & super-easy, remedy to the rescue…
I mean seriously… this could not be easier! I never really understood the merits of “slow-cooking” (crock pot-ery) until last winter when I realized that just about everyone I know was “doin’ it”. It’s energy-efficient (a slow cooker uses something like one 10th the energy of the typical fast & regular speed methods). AND I always equated crock pots with beef stew or 1950’s canned veggies & mayonnaise-type dishes, so I had never given this little miracle worker a second thought. My mistake! This Savory Bean & Spinach Soup is fast, easy, delicious, good for you… and I’ll bet you have every ingredient in your cupboard.
Prep time: 5 minutes (!) Cook time: Approx. 5-7 hours (Hello, dinner is made while I’m at the office!)
- 3 (14 ounce) cans vegetable broth
- 1 (15 ounce) can tomato puree
- 1 (15 ounce) can great northern beans, drained and rinsed or 1 small white beans, drained and rinsed
- 1/2 cup uncooked brown rice
- 1/2 cup onion, finely chopped
- 1 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/4 teaspoon salt
- 1/4 teaspoon fresh ground black pepper
- 2 garlic cloves, chopped
- 8 cups fresh spinach or kale leaves, coarsely chopped
In a 3 1/2- or 4-quart slow cooker, combine vegetable broth, tomato puree, beans, rice, onion, basil, oregano, salt, pepper and garlic.
Cover; cook on low heat setting 5-7 hours or on high heat setting 2 1/2 to 3 1/2 hours.
Just before serving, stir in spinach or kale. Um… that’s it!