I found this recipe late in the Winter last year so I’ve only made it once but it was really good. I made a few modifications which I think make it better. I would normally just use a can of tomatoes which I can for our pantry but today I had several from my mom’s garden so I just diced up fresh tomatoes to add. It’s a hearty soup which is nutritious and low in calories. With a combination of cooler air and rain the next few days here I added it to my menu for the week and thought it’d be a good time to share. Slow cooker times are 6-8 hours on low or 3-5 hours on high. I prefer to cook my soups on low in a slow cooker to give additional time for the flavors to blend slowly.
1 cup dried Northern beans which have been soaked overnight rinsed and picked over
2 carrots, peeled and chopped, (about 1 cup)
1 medium onion, chopped, (about 1 cup)
2 garlic cloves, sliced
1/4 teaspoon black pepper
pinch teaspoon red pepper flakes
1/2 teaspoon dried oregano
1/4 teaspoon dried thyme
4 cups homemade or low sodium chicken stock
1 cup diced tomatoes, no salt added
6 ounces fresh spinach (about 2 cups packed)
6 ounces light kielbasa or smoked sausage, diced
Place the beans in a slow cooker, along with the sausage, carrots, tomatoes, onion, garlic, spices, and stock, and cook on low for 6-8 hours, until the beans are tender.
Add the spinach to the slow cooker approx half an hour before mealtime.
The soup and a flavorful crusty bread make the perfect meal for a chilly night.
Serving Size: Makes 8 cups; 2 cups per serving.