Crock Pot Savory Bean and Spinach Soup
"This recipe is from Fitness magazine."
photo by januarybride
- Ready In:
- 5hrs 5mins
- Ingredients:
- 12
- Serves:
-
6
ingredients
- 3 (14 ounce) cans vegetable broth
- 1 (15 ounce) can tomato puree
- 1 (15 ounce) can great northern beans 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 8 cups kale leaves, coarsely chopped
- asiago cheese, finely shredded
directions
- 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 and sprinkle with Asiago cheese.
Questions & Replies
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What would happen if I cooked this on low for 12 1/2 hours? That's how long it is from the time I leave for work until I return.
Reviews
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Delicious soup! This also reminded me that I love my crock-pot - it makes me SO happy to come home and NOT have to cook sometimes! Very easy to put together, great flavor, smelled awesome, and cheap too! I used a package of frozen chopped spinach that I thawed out. My BF liked it, but when I mentioned that it would be good with some italian sausage thrown in, he LOVED that idea. May try that next time. -
It's a WINNER! Really enjoyed this soup. The soup is very thick and delicious and healthy to boot. The only changes I made were to sub crushed tomatoes for puree and to use a cup of frozen chopped spinach instead of fresh (still added it at the end of cooking). Mine too took 3.5 hours to get the rice completed cooked and to be honest, my onion still wasn't complete softened. I skipped the cheese which made this a fabulous vegan lunch. I think you could easily add zucchini to this soup. THANKS! -
This was a great soup - very easy to make and healthy, and delicious. I used lentils (cooked) instead of the rice since I was out of brown rice, and used kale instead of spinach, because it holds up better in a soup, and I like the change. I do agree with other reviews that this does not need to be made in the slow cooker, but for convenience it's a great method for sure. -
Delicious! I cooked it on low all day and added the spinach. Very good soup! -
Very good soup. For those who found it bland, throw in some red pepper flakes. I do this for almost all my soups.
see 14 more reviews
Tweaks
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This was a great soup - very easy to make and healthy, and delicious. I used lentils (cooked) instead of the rice since I was out of brown rice, and used kale instead of spinach, because it holds up better in a soup, and I like the change. I do agree with other reviews that this does not need to be made in the slow cooker, but for convenience it's a great method for sure.
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It's a WINNER! Really enjoyed this soup. The soup is very thick and delicious and healthy to boot. The only changes I made were to sub crushed tomatoes for puree and to use a cup of frozen chopped spinach instead of fresh (still added it at the end of cooking). Mine too took 3.5 hours to get the rice completed cooked and to be honest, my onion still wasn't complete softened. I skipped the cheese which made this a fabulous vegan lunch. I think you could easily add zucchini to this soup. THANKS!
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Great soup! This was very flavorful. I used Kale instead of spinach and had to add some water as it was getting too thick. Next time I will add more beans and maybe zucchini. Thanks Lainey! -
Soup just doesn't get simpler! Why open a tin of soup again, this is so easy, with just a little prep. To be perfectly honest I didn't expect this to be as good as it is, because the ingredients are so simple. But I love it! I followed the recipe exactly, only I was out of those beans and used a tin of black beans instead. Throwing this all into the crock pot really did only take 10 minutes. And it's been on high for about 3 1/2 hours (at 2 1/2 the rice wasn't quite cooked). For me this looks like 4 good sized portions. Thanks Lainey, this is a keeper. :)
RECIPE SUBMITTED BY
CookingONTheSide
Carnegie, Pennsylvania
I want to thank all of you who review the recipes I post - good or bad. It's always good to get feedback and helpful tips and I really appreciate them all! I try to send a note when someone reviews one of my recipes, but I don't always get the chance. Please know that I really enjoy reading the reviews. I also love all the photos everyone posts, too! Thanks so much. Happy Cooking!
