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Friday, February 17, 2012

Slow Cooker White Bean & Greens Soup ~ A Recipe


As I've said before, Tuesdays are my slow cooker dinner days, because Tuesdays can get crazy.  Here is a soup that takes 10 minutes to assemble, is super frugal, and any leftovers freeze well.  Not to mention it's GAPS-friendly and gluten-free and your family is getting a healthy amount of protein, iron, fiber, trace minerals, immune boosters, and tummy soothers.  According to my calculations (said in my nerdiest voice), each serving costs about $1.  If you really need to cut corners, skip the sausage.  That works with the ol' grocery budget, yes?

Slow Cooker White Bean & Greens Soup
Serves 10
  • 1 1/2 cups Navy beans, soaked
  • 1 tablespoon raw apple cider vinegar
  • 2 quarts chicken stock
  • 1/2 pound sausage of choice, cooked and sliced (optional)
  • 1 teaspoon thyme
  • 1 pinch red pepper flakes
  • 1 tablespoon raw apple cider vinegar
  • 1-2 bunches greens of choice (spinach, collard, chard, a mixture...)
  • 3 cloves garlic, minced
  • Celtic sea salt to taste
  • freshly ground black pepper to taste
  1. 12-24 hours before assembling soup, soak beans in lots of water and 1 tablespoon apple cider vinegar in a non-metalic bowl (the longer you can soak them, the better).  Cover.
  2. Rinse beans thoroughly and place in crock pot.  Add stock, sausage, thyme, red pepper flakes, vinegar, & greens.  Cook on low for 7-8 hours or on high for 4-5 hours.
  3. Right before serving, stir in garlic, salt, and pepper.  Serve as-is (nice and chunky) or first blend with an immersion blender to consistency of choice (totally smooth, kinda chunky, or anywhere in between).  I do suggest spooning as many pieces of sausage out before blending and adding them in afterwards.  It's prettier and yummier.  Just trust me on this one.
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