This slow cooked white bean soup can be set up in the morning and ready for you when you get home from work. Comforting, healthy and satisfying.
White Bean Soup with Lemon and Garlic Cornbread
Servings
6 Servings
Ingredients
- 1 large onion peeled and chopped
- 2 large carrots peeled and chopped
- 4 stalks celery chopped
- 4 cloves garlic chopped, plus 1 whole for bread
- 2 14.5-ounce Cans diced tomatoes
- 2 14.5-ounce cans great northern beans, rinsed and drained
- 2 cups vegetable broth
- 2 bay leaves
- 6 slices seeded corn bread
- 1 cup baby spinach
- Zest of 1 lemon
- kosher salt
- freshly ground black pepper
Instructions
- In a crock pot, combine onion, carrots, celery, chopped garlic, tomatoes, beans, broth and bay leaves. Cook on low for 6 hours.
- Prepare cornbread just before serving: Broil bread on high for 1 to 2 minutes per side or until golden brown. Remove from the oven and immediately rub with whole garlic cloves to infuse with flavor.
- Add spinach and lemon zest to crockpot and stir to combine just before serving. Season to taste with salt and pepper.
total awesomeness — thanks for sharing!
I made this last night in a regular pot, not slow cooker, and it turned out great. I added a squirt of lemon juice, but it turned out too strong on the lemon (will stick to just zest next time). Nice bright flavors and easy to make. Served it with sourdough bread because that’s what I had, and it was still good 😉
Hi Jaime, I have a couple of questions for modifications:
1) Can I do this recipe in a regular pot? I’d like to make it for shabbat and my crock pot is being used for the cholent.
2) Can I use dry white beans instead of canned ones?
Pls advise how to modify…
And בשעה טובה
Hi Joan yes so sorry the beans should be rinsed and drained I will make a note by the ingredient. As for sizing you need a slow cooker with at least a 12 – 14 cup/ 3 -4 qt capacity. you can always half the recipe if you have a smaller slow cooker. EnJOY!
This looks delicious. I have 2 questions about the canned beans and the crockpot. Should the beans be drained and rinsed before adding them to the crockpot? Also, what size crockpot is necessary for all the ingredients to fit and cook?
you are correct regarding corn rye used in the photo — although I love this soup with any and all varieties (including corn bread 🙂 it is super versatile
Hi Ken R-G I appreciate the feedback – you can actually use corn rye or corn bread or rye bread or baguette or sourdough or black bread 🙂 Whatever is easily accessible and whatever you like – the soup will go well with all of these and more.
Jamie, I believe the bread you are talking about is a corn-rye bread. Corn bread is the stuff of corn muffins made all with corn flour and doesn’t look like the bread in this photo.
Nice recipe, but you make the assumption that we all live in places where corn rye is available. Actually, it is generally not available outside of major metropolitan centers with large Jewish populations.
OH WOW~~~ Thank YOU SO MUCH!!! You just gave us the BIGGEST compliment. We thank you immensely for spreading the word!
This was a big hit at our Shabbat Oneg. Love the Lemon Zest in it. Thanks for making me look good. I am telling all my friends about this website. :0)
Step 2 – broil sliced cornbread and rub with garlic cloves. For homemade cornbread recipes see here: http://ow.ly/iE40w
where’s the recipe for the lemon garlic cornbread. did I miss something?