Slow Cooker Bean Soup with Greens and Chorizo
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 18
Ingredients
2 cans (15-oz) Pinto beans2 cans (15-oz) Cannellini beans2 T extra virgin olive oil1 large onion*, chopped4 cloves garlic*, minced2 t dried Italian seasoning4 cups chopped kale*4 cups chopped turnip greens*1 can (14.5 oz) whole tomatoes in juice, broken up4 cups homemade chicken stock*1/2 tsp rubbed sage (use 2 T fresh leaves if you have them)1 lb fresh chorizo*
Puree 1 can of pinto beans and 1 can of cannellini beans in a food processor; set aside.
Heat EVOO in a large skillet over medium-high heat. Reduce heat and add onions, cook until translucent, about 4 minutes. Add garlic and Italian seasoning; cook, about 1-2 minutes, until fragrant. Be careful not to brown the onions. Place onions in bottom of prepared slow cooker.
Wash, dry and finely chop the greens. Add the greens, tomatoes, stock and sage to slow cooker; mix well. Cook on HIGH for 4 hours. In the meantime, cook chorizo. Remove from pan and cool about 5 minutes. Cut chorizo in half longway and then into 1/4 inch slices. Add to soup and allow to cook for 1 more hour on HIGH to meld flavors.
Makes about 18 1-cup servings (or 36 1/2-cup servings for those of us who have had bariatric surgery).
Serving Size: 18 1-cup servings
Number of Servings: 18
Recipe submitted by SparkPeople user EMPIERCE.
Heat EVOO in a large skillet over medium-high heat. Reduce heat and add onions, cook until translucent, about 4 minutes. Add garlic and Italian seasoning; cook, about 1-2 minutes, until fragrant. Be careful not to brown the onions. Place onions in bottom of prepared slow cooker.
Wash, dry and finely chop the greens. Add the greens, tomatoes, stock and sage to slow cooker; mix well. Cook on HIGH for 4 hours. In the meantime, cook chorizo. Remove from pan and cool about 5 minutes. Cut chorizo in half longway and then into 1/4 inch slices. Add to soup and allow to cook for 1 more hour on HIGH to meld flavors.
Makes about 18 1-cup servings (or 36 1/2-cup servings for those of us who have had bariatric surgery).
Serving Size: 18 1-cup servings
Number of Servings: 18
Recipe submitted by SparkPeople user EMPIERCE.
Nutritional Info Amount Per Serving
- Calories: 287.7
- Total Fat: 12.4 g
- Cholesterol: 23.8 mg
- Sodium: 494.5 mg
- Total Carbs: 29.3 g
- Dietary Fiber: 7.4 g
- Protein: 15.8 g
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