This winter white bean soup is all about comfort. Hearty and full of good for you stuff, it has a smoky flavor to give it some added heat without being spicy. Vegan and vegetarian, this soup will make even a meat eater full. Try it with biscuits, bread, crackers, or on it’s own. (slow cooker instructions: this is not a sit all day while at work recipe, just a run errands on the weekend, let it sit soup. I wouldn’t advise more than 6 hours at low heat in your slow cooker, to make sure the beans don’t turn mushy. Add the kale/corn about 30 minutes before serving, as they need to just be cooked through some, not the whole time.) Recipe can also be seen on foodgawker.com
*You will need to soak the beans the night before, so make sure you let them sit overnight in cold water, rinse and dry before making soup.
- 1 chopped onion
- 3 cloves of minced garlic
- 2 cups dried white beans
- 6 cups water or vegetable stock
- 3 teaspoons smoked paprika (I use the Trader Joe’s brand)
- 2 teaspoons cumin
- 2 medium yellow squash cubed
- 15 oz can diced tomatoes (keep juices)
- 1 jalapeno diced (remove seeds if want less spicy)
- 1 diced red pepper
- 3 cups washed/dried kale (stems removed)
- 1 cup fresh/frozen corn
- ½ teaspoon fresh basil chopped
- salt and pepper to taste
- Heat dutch oven or heavy saucepan/soup pot to medium high heat.
- Cook onion until brown 3-5 minutes.
- Add garlic and cook for another minute
- Turn heat down to medium, adding beans, water or stock, and spices, cook with lid on for 10 minutes or until simmering
- Add squash, tomatoes and juice, jalapeno and red pepper, along with salt and pepper to soup, stirring every few minutes, cooking until squash is tender 10-15 minutes.
- At this point add more spices if you need to
- Let this simmer on low, adding kale and corn.
- Continue cooking with lid on for 10-20 minutes, adding basil right before serving.
Can be kept in fridge for up to a week, freezer for 3-4 months.