Slow Cooker Hearty Vegetable and Bean Soup
Ingredients
- 1 sweet onion, diced
- 2 cloves garlic, minced
- 1 medium sweet potato, peeled and cut into 1" cubes (optional, white or red potato)
- 2 carrots, peeled and sliced into 1" pieces
- 2 stalks celery, diced
- 1 cup whole kernel corn (optional)
- Kosher or sea salt to taste
- 1/2 teaspoon black pepper
- 1/8 teaspoon allspice
- 1 teaspoon paprika
- 1 bay leaf
- 1/2 teaspoon crushed red pepper flakes, more or less to taste (can be substituted with cayenne pepper)
- 2 cups frozen or fresh green beans
- 4 cups vegetable broth, low sodium (chicken broth can be substituted)
- 1/4 cup freshly chopped parsley
- 1 (14.5 oz.) can diced tomatoes
- 2 cans cannellini beans, drained (navy, black, or pinto can be substituted)
Directions
Add all the above ingredients to the slow cooker, stir to combine, cover and cook on low 8-10 hours or until carrots are tender.
Submitted by:
Pam Days-Luketich
CRA Coordinator Community Outreach Officer, Chelsea Groton Bank
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