This fiber-filled soup is ideal for a winter warm-up. It is easy to prepare and will feed a crowd.
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Serves: 8-12
Serving size: 1 cup
Prep time: soak beans overnight
Cook time: stove top 1 to 1 1/2 hours or slow cooker 5 to 6 hours on high or 10 to 12 hours on low
Ingredients:
2 cups corn
1 lb. Great Northern beans or other white bean
1 10-oz. package frozen spinach or kale
3 cloves garlic, chopped or 1 1/2 tsp. garlic powder
1/4 tsp. black pepper
8 cups water or 6 cups veggie stock, low sodium and 2 cups water
Directions:
- Wash hands with soap and water.
- Soak beans in large pot of water overnight; make sure to add enough water so that you have about 3 inches above the beans. Drain beans and put beans back in pot.
- Add the rest of the ingredients to the pot.
- Cover and bring to a boil.
- Simmer about 1 to 1 1/2 hours or unitl beans are tender.
Slow cooker directions:
- Wash hands with soap and water.
- Put all ingredients in the slow cooker.
- Cover and cook on high for 5-6 hours or low for 10-12 hours.
Tips:
If using canned beans, substitute 3 to 4 cans, drained and rinsed. Add rest of ingredients, bring to a boil, and simmer until spinach is cooked, about 10 minutes.
Freeze the leftovers for a quick hot lunch.
For a different bean soup, add 1 can diced tomaotes, 1/2 can tomato paste, and 1/4 cup uncooked pasta.
Easy, Fun and Free Recipe Videos - Featuring ingredients commonly found in New Hampshire food pantries!
In just 2 minutes, UNH Extension's nutrition educators help you turn simple ingredients into delicious meals. Watch our YouTube video for making Delicious Bean Soup.
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