Description
Warm up with this comforting crockpot bean and vegetable soup, filled with rich flavors and nutritious ingredients. Perfect for chilly days and family gatherings!
Ingredients
Scale
- 1 cup dried white beans (great northern or navy)
- 1 medium onion, chopped
- 2 medium carrots, sliced
- 2 stalks celery, chopped
- 3 cloves garlic, minced
- 4 cups low-sodium chicken broth
- 2 bay leaves
- 1 tsp dried thyme
- Fresh parsley, chopped (optional garnish)
Instructions
- Rinse the dried white beans under cold water. If soaked overnight, drain well.
- Dice the onion, carrots, and celery into small pieces. Mince the garlic.
- In the crockpot, combine the rinsed beans, chopped onion, carrots, celery, minced garlic, bay leaves, thyme.
- Pour in enough chicken broth to cover all ingredients by about an inch.
- Cover and cook on low for about 8 hours or high for about 4 hours until the beans are tender.
- Stir well before serving; remove bay leaves. Garnish with fresh parsley if desired.
Nutrition
- Serving Size: 1 bowl (250g)
- Calories: 210
- Sugar: 2g
- Sodium: 540mg
- Fat: 2g
- Saturated Fat: 0g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg
Keywords: Consider adding other vegetables like spinach or kale for extra nutrition. Swap different types of beans such as kidney or pinto for variety. Adjust seasonings to taste; a splash of vinegar before serving can brighten flavors.