Crock Pot Vegetarian White Bean Soup

My eater common bean Soup simmers all day within the Crock Pot.  The result's an easy, healthy and delicious meal for any day of the week.

I know it's formally spring and every one and soups area unit on the solution, however I even have a case to stay the slow cooking utensil out a small amount longer.  My Crock Pot eater common bean Soup is also hot, however it's full of spring carrots and flat-topped with pretty spring inexperienced onions. So really, this can be the right dish for transitioning seasons.

I use the Crock Pot year-around for dishes like this.  My Crock Pot eater common bean Soup is really easy and focuses on solely many easy ingredients. i believe that's why it's excellent for all seasons.

All you are doing to create this soup is open some canned white beans and every one soup basics like onion, celery and carrots to the combo.  I add some dried spices to the pot to create the flavors a lot of fascinating. be happy to feature your favorites although. the key is to let it cook all day to let the flavors mix.  The finished product is therefore tasty!

After on a daily basis of operating, it’s therefore nice to return home to the present dinner already parched.  I serve my eater Crock Pot common bean Soup with a light-weight tossed salad and an entire grain dinner roll for a hearty and complete meal.

Ingredients

• 3 15.5 oz cans white beans rinsed and drained
• 1 cup chopped celery about 2 stalks
• 1 cup chopped yellow or sweet onion about 1/2 onion
• 1 cup carrot rounds 1-2 carrots
• 1-2 teaspoons minced garlic
• 32 oz low sodium high quality vegetable stock
• 1/2 teaspoon dried thyme
• 1/2 teaspoon crushed dried rosemary
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1 bay leaf
• 1/4 - 1/2 teaspoon salt to taste
• 1/2-1 teaspoon pepper to taste
• garnish: parmesan cheese and sliced green onions

Instructions

1. Put all ingredients in a crock pot and turn to low. Cook for 8-10 hours or until all ingredients are soft and well combined. You can also cook for 4-6 hours on high. The carrots will take the longest to cook. Once they are soft the soup is done.
2. Remove the bay leaf before serving.
3. Garnish with green onions and parmesan.

Recipe From : Running In A Skirt