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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 216.5
  • Total Fat: 7.4 g
  • Cholesterol: 26.3 mg
  • Sodium: 590.5 mg
  • Total Carbs: 33.1 g
  • Dietary Fiber: 16.1 g
  • Protein: 18.4 g

View full nutritional breakdown of Slow Cooker Northern Bean and Spinach Soup calories by ingredient
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Slow Cooker Northern Bean and Spinach Soup

Submitted by: CHEF_MEG
Slow Cooker Northern Bean and Spinach Soup

Introduction

This hearty soup is perfect for when there is a chill in the air, and you want dinner waiting for you as you walk in the door. This hearty soup is perfect for when there is a chill in the air, and you want dinner waiting for you as you walk in the door.
Number of Servings: 4

Ingredients

    1 cup dried Northern beans, rinsed and picked over NOTE: You must soak the beans overnight.
    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 Express Baby Spinach (about 2 cups packed)
    6 ounces light kielbasa or smoked sausage, diced





Tips

Soaking the beans overnight will ensure your beans are cooked and tender. Some chefs add baking soda to the soaking water to tenderize the beans, but I omitted it to save on sodium. Soaking and adding the tomatoes toward the end of the cooking time will ensure tender beans. We used dried beans because they have almost no sodium, to offset the higher sodium levels in the meat.

We just heard that smoked sausage with 1/3 less sodium will soon be on the market. Keep an eye out for that. Be sure to read labels: Many of the lower-fat varieties, including turkey smoke sausage, were higher in sodium! You can reduce the amount of sausage if you're really keeping an eye on your sodium intake.


Directions

Place the dried beans in the slow cooker and add 1 quart water. Cover and let soak overnight. (Do not turn on the slow cooker.)
In the morning, drain and rinse the beans
Return the beans to the slow cooker, along with the carrots, onion, garlic, spices, and stock, and cook on low for 6-8 hours, until the beans are tender.
About 20 minutes before dinnertime, use an immersion blender to puree half the soup. (Or transfer to a blender, and leave the cap off the top but cover with a dishtowel to avoid splatters. This will allow steam to escape as you puree the soup. Return the pureed soup to the slow cooker.)
Add the tomatoes, spinach, and sausage to the slow cooker. Replace lid and cook on high for 20 minutes.

Ladle two cups into each bowl. Serve with crusty whole-wheat bread or place a scoop of mashed potatoes in the bottom of each bowl.
Serving Size: Makes 8 cups; 2 cups per serving.






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Member Ratings For This Recipe



  • 25 of 25 people found this review helpful
    1 cup dried beans = 3 cups cooked, so about 2 cans of beans for the person who was asking. - 9/27/12

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  • Incredible!
    15 of 15 people found this review helpful
    Great soup! My men really loved it. The only things I changed were kale instead of spinach, and I added 2 tsp. of Mrs. Dash original table. - 9/27/12

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  • Incredible!
    15 of 15 people found this review helpful
    I make this often, sometimes using chicken instead of the sausage. Excellent! - 9/27/12

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  • 11 of 11 people found this review helpful
    Delicious!! For any WW members out there this soup is 6pts + per
    serving, bread etc add extra points. - 9/8/12

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  • 8 of 16 people found this review helpful
    Leave out the smoked sausage!
    Have some toast and scrambled or poached eggs beside the soup! - 11/18/12

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  • Very Good
    8 of 8 people found this review helpful
    This soup is delicious and there's nothing better than to have dinner almost done when you get home. The only thing I would do differently the next time I prepare this is to chop the spinach before adding it to the soup. - 10/1/12

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  • 6 of 20 people found this review helpful
    I just can never understand why recipes call for meat based stock. If a recipes that have no meat always called for vegetable stock or bullion, then everyone could eat. I know, just sub, but other people think they always have to put meat stock in food when they cook. - 1/27/13

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  • Incredible!
    6 of 8 people found this review helpful
    My husband makes a very similar soup but uses green cabbage instead of spinach. I like the spinach, though. Kale is another awesome alternative! - 11/16/12

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  • 6 of 6 people found this review helpful
    can use 2 cans of beans - 10/1/12

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  • Incredible!
    6 of 6 people found this review helpful
    This soup is excellent!!!!! - 9/27/12

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  • Incredible!
    3 of 3 people found this review helpful
    This is so satisfying! - 9/27/12

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  • 2 of 2 people found this review helpful
    used lentils instead of northern beans - 1/20/13

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  • Incredible!
    2 of 3 people found this review helpful
    I luv this recipe, it sounds just perfect. - 10/17/12

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  • Incredible!
    2 of 3 people found this review helpful
    This was easy and very good. I added some fresh corn and chopped Serrano Peppers for a bite. - 9/28/12

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  • 2 of 3 people found this review helpful
    sounds great & wholesome, will go set it on now, TY for such a great site & fantastic resources.
    Alicia214 - TY for the WW points - 9/27/12

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  • Incredible!
    1 of 1 people found this review helpful
    The photo sold me! Great soup. Gets even better the next day. The only change I made was to omit the tomatoes, so my husband would eat it. I'll be making this soup again and again this winter! - 10/4/13

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  • Incredible!
    1 of 1 people found this review helpful
    My husband and I really enjoyed this soup. We used a can of butter beans. I was out of northern beans. The flavor and consistency were wonderful. If you use a blender to puree be sure to do what the recipe says. I did not and had a mess to clean up. - 2/3/13

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  • 1 of 2 people found this review helpful
    I think I will give this one a try. You can totally make it vegetarian by using Vegetable Stock, instead of meat stock and leaving out the meat. Beans are high in protein and it should lower the calories . - 1/27/13

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  • 1 of 2 people found this review helpful
    Think I'll make the base and store in 2 cup servings in the freezer (since I live alone) .... Excited to try! - 1/22/13

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  • Incredible!
    1 of 1 people found this review helpful
    Substituted red lentils so I could make it without the soaking overnight and used quorn pieces instead of sausage and a veggie stockcube to make it vegitarian. It was great. - 1/8/13

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  • Very Good
    1 of 1 people found this review helpful
    Made this tonight with black eyed peas, spinach and JennyO Smoked Turkey Sausage. It smelled so good all day could not wait to eat...worth the wait....real comfort food for a winter's night. - 1/2/13

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  • 1 of 3 people found this review helpful
    I plan on trying to make this for Shabbat when I need it to cook all night. Can It be made vegetarian as well? I thought of using smoked Turkey. - 10/29/12

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  • Very Good
    1 of 1 people found this review helpful
    I cooked this on the stove top because I didn't have the time, and it was good. The next time I make it I would leave out the carrots, I think they are too sweet with the tomatoes. Yummy tho! - 9/27/12

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  • 1 of 2 people found this review helpful
    Just wondering, should I choose to use canned beans instead, how much should I use? - 9/27/12

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  • 1 of 3 people found this review helpful
    This sounds so "perfect" - it will be cooking in the "Vision's" kitchen this week for sure!

    Thank you for sharing this recipe! - 9/27/12

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