Savory Luscious White Bean Soup: A Slow Cooker Favorite

Start it in the morning and eat it for dinner at night – what could be easier?  This slow cooker recipe adapted from Cooking Light can be made for vegetarians or consumed by carnivores as well. It takes only 10 – 15 minutes to prepare and 8 + hours to cook.


6 c. chicken stock

1 1/2 c. chopped onion

1 c. diced carrot

1 c. diced celery (may be omitted)

5 cloves garlic, chopped

2 tsp. dried thyme

1 bay leaf

12 oz. Great Northern white beans

4 c. kale

2 T. tomato paste

1/2 tsp. kosher salt

1 c. turkey sausage crumbles (such as Jimmy Dean) – omit if going vegetarian. Any type of sausage may be used, including small meat balls. You could also add small shrimp as a variation.

2 T. lemon juice

1 oz. grated Parmesan or other grated cheese as desired

1. Place first 8 ingredients in a slow cooker. Cover and cook on low for 8 hours until beans are soft.

2. Remove bay leaf. Stir in kale, tomato paste, salt, and turkey crumbles or other option, if using. If it’s too thick add a little water. Cover and cook on high for 30 additional minutes. Stir in lemon juice.

Divide soup into bowls, top with cheese.