Crock-Pot Vegetable Bean Soup
Category
soup
Servings
8-10
Prep Time
20 minutes
Cook Time
7-8 hours
Feel free to substitute spinach or swiss chard for the kale but add them during the last hour of cooking. Kale can withstand the long cooking time, but spinach and swiss chard are too delicate.
Ingredients
- 2 cups dry navy beans
- 4 cups chopped fresh tomatoes, or 1-28 oz can diced tomatoes
- 3 medium carrots, chopped into bite size pieces
- 3 stalks kale*, ribs removed and chopped
- 4-5 mushrooms, chopped
- 2 stalks celery, sliced
- 1 heaping cup chopped red or green cabbage
- 1 large onion, diced
- 1 large clove garlic, minced
- 2-3 bay leaves
- 1 tbsp dried thyme leaves
- 1 tsp ground savoury or poultry seasoning
- Chicken stock
Directions
- The night before, soak the beans in water to cover them by 3-4 inches. Add 2 tsp salt to the water and stir. Let stand overnight. The next morning, rinse the beans.
- In a 7-quart Crock-Pot, add the beans and the remaining ingredients. Add enough chicken stock to fill the pot to about 1” from the rim of the pot. Stir well and cover with the lid. Cook on low for 7-8 hours, until the beans are soft. Taste and adjust seasonings.