Crockpot White Bean Soup
Crockpot white bean soup made with canned beans, vegetables, tomatoes, paprika and dried mint. No soaking and no sautéing; the beans go in for the last 30 minutes.
Servings: 8
Ingredients
- 900 g 2 lb canned white beans, drained and rinsed
- 1 tablespoon oil
- 1 medium onion diced
- 1 –2 carrots diced
- 1 celery stalk diced
- 1 roasted red pepper chopped
- 1 can 400 g / 14 oz chopped tomatoes
- 750 ml–1 liter 3–4 cups vegetable or chicken stock
- 1 bay leaf
- 1 teaspoon paprika
- 1/4 teaspoon garlic powder
- 1 teaspoon dried Bulgarian djodjen dried spearmint
- 1/4 –1/2 teaspoon chubritsa dried summer savory
- Salt to taste
- Black pepper to taste
- Fresh parsley for serving
Instructions
- Add the oil, onion, carrots, celery, roasted red pepper, chopped tomatoes, stock, bay leaf, paprika, garlic powder, djodjen, chubritsa, salt and black pepper to the crockpot.
- Cook on LOW for 5–6 hours or on HIGH for 2½–3 hours, until the vegetables are tender.
- Add the drained and rinsed beans for the last 30 minutes of cooking and stir gently.
- Taste and adjust the salt, pepper and djodjen.
- For a thicker soup, mash a small amount of the beans in the crockpot and stir them back in.
- Remove the bay leaf and serve topped with fresh parsley.
Notes
• Cannellini, great northern or navy beans all work.
• No djodjen: use regular dried mint, starting with 1/2 teaspoon.
• No chubritsa: use dried summer savory, or a pinch of dried thyme.
• Keeps 4 days in the fridge and up to 3 months in the freezer.
• No djodjen: use regular dried mint, starting with 1/2 teaspoon.
• No chubritsa: use dried summer savory, or a pinch of dried thyme.
• Keeps 4 days in the fridge and up to 3 months in the freezer.
Nutrition
Calories: 152kcal | Carbohydrates: 26g | Protein: 8g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Sodium: 70mg | Potassium: 546mg | Fiber: 6g | Sugar: 1g | Vitamin A: 150IU | Vitamin C: 3mg | Calcium: 88mg | Iron: 3mg
