Slow Cooker Beans and Greens Soup
Servings
4 Servings
Ingredients
- 3 tablespoons extra virgin olive oil
- 1 large onion finely chopped
- 3 garlic cloves finely grated
- ½ cup cannellini or navy beans soaked overnight, drained
- ½ cup dried chickpeas soaked overnight, drained
- ½ cup green lentils rinsed
- 1 teaspoon ground turmeric
- 1 teaspoon kosher salt
- 5 ounces baby spinach about 7 cups, chopped
- 1 cup chopped cilantro leaves with tender stems
- 1 cup chopped parsley
- ½ cup chopped dill optional
- 2 tablespoons fresh lemon juice
- Freshly cracked black pepper
- Garnishes: caramelized onions low fat plain Greek yogurt, chopped mint
Instructions
- Preheat slow cooker to low.
- Coat bottom of slow cooker with evoo. Layer onion, garlic, beans, lentils, and turmeric. Add 8 cups cold water, cover and cook 8 hours on low.
- Ten minutes before serving, add salt to taste, add spinach, cilantro, parsley, and dill (if using). Stir and let sit for a few minutes while you get the bowls and garnishes.
- Add lemon juice and pepper and serve soup with optional garnishes.
Nutrition
Nutrition Facts
Slow Cooker Beans and Greens Soup
Amount per Serving
Calories
396
% Daily Value*
Fat
13.1
g
20
%
Sodium
110
mg
5
%
Carbohydrates
54.3
g
18
%
Fiber
20.8
g
87
%
Sugar
6
g
7
%
Protein
20
g
40
%
* Percent Daily Values are based on a 2000 calorie diet.