Slow Cooker Kale and Bean Soup

August 6, 2016
Slow Cooker Kale and Bean Soup | Bellasapron.com
Serves 6 People
Equipment
Slow-Cooker
Prep time
5m
Cook Time
3h 0m

Healthy, easy, and filling soups are the best next to a sandwich or during colder days.  This soup fulfills all of that.

Swap the barley for orzo or use quinoa instead.  If you make it with quinoa then rinse before cooking otherwise it’ll have a bitter taste.

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Slow Cooker Kale and Bean Soup
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Ingredients

  • 1 Cup
    Barley
  • 2
    Tomato, 15 oz cans, diced
  • 1
    Northern Beans, 15 oz, drained, rinsed
  • 1
    Garbanzo beans, 15 oz, drained, rinsed
  • 1
    Onion, medium, peeled, diced
  • 2
    Garlic, minced
  • 1/2 Teaspoon
    Oregano, dried
  • 1/4 Teaspoon
    Rosemary, dried
  • 1/2 Teaspoon
    Basil, dried
  • 1/4 Teaspoon
    Thyme, dried
  • 2
    Bay Leaves
  • 6 Cups
    Chicken or Veggie Broth
  • 1
    Kale, bunch, washed and chopped
  • Salt and Pepper to taste
  • Parmesan, grated (optional)

Instructions

  1. Combine all ingredients into slow cooker except kale. Stir well to combine and cook for 3-4 hrs on HIGH or 6-8 hrs on LOW.

    Slow Cooker Kale and Bean Soup | Bellasapron.com
  2. One hour before completion, add salt, pepper, and kale. Allow kale to wilt.

    Note: remove bay leaves before adding kale.

    Slow Cooker Kale and Bean Soup | Bellasapron.com
  3. Serve while hot. Sprinkle Parmesan cheese on top if desired.

    Slow Cooker Kale and Bean Soup | Bellasapron.com

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