Ingredients
Scale
- 4 16 oz cans white navy beans
- ½ cup diced yellow onion
- 2 medium carrots peeled and diced
- 1 tsp herb and garlic seasoning
- 1 tsp salt
- ½ tsp dried thyme
- 4 cups chicken broth or vegetable broth
- 2 cups fresh baby spinach
Instructions
- Drain and rinse the navy beans.
- Combine all ingredients in the slow cooker, except for the fresh spinach.
- Cover and cook on high for 3-4 hours or low for 6-8 hours until the vegetables are tender.
- Remove about ¼ of the soup and blend it until smooth, then return it back to the pot. Alternatively, use an immersion blender in the slow cooker to blend part of the soup to thicken it.
- Stir in the spinach and let it heat through for an additional 10 minutes before serving.
Notes
Feel free to adjust the seasonings to your taste.
This soup can be made vegetarian by using vegetable broth instead of chicken broth.
Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 4-8 hours
- Category: Soups
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 230
- Sugar: 2g
- Sodium: 870mg
- Fat: 3g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 11g
- Cholesterol: 0mg