Ingredients
Scale
- 4 cans (16 oz each) white navy beans
- ½ cup diced yellow onion
- 2 medium carrots, peeled and diced
- 1 teaspoon herb and garlic seasoning
- 1 teaspoon salt
- ½ teaspoon dried thyme
- 4 cups chicken broth or vegetable broth for vegetarian
- 2 cups fresh baby spinach
Instructions
- Drain and rinse the navy beans thoroughly.
- In the slow cooker, combine all ingredients except for the fresh spinach.
- Cover the slow cooker and cook on high for 3-4 hours or on low for 6-8 hours until the vegetables are tender.
- Remove about ¼ of the soup and blend it until smooth; return it to the slow cooker. Alternatively, use an immersion blender to blend a portion of the soup to thicken it a bit.
- Stir in the spinach and let it heat through for an additional 10 minutes before serving.
Notes
For a vegetarian version, use vegetable broth instead of chicken broth.
The soup can be blended to your preferred thickness. Blend more for a creamier texture.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 6-8 hours
- Category: Soups
- Method: Slow Cooker
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 2g
- Sodium: 800mg
- Fat: 1.5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 12g
- Protein: 10g
- Cholesterol: 0mg