Slow Cooker Italian White Bean, Chicken, Spinach Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 tbsp. I Can't Believe It's Not Butter Light (or comparable butter/margarine substitute)1/2 cup Onions, chopped (frozen or fresh)1 tbsp. Garlic, minced or finely chopped (fresh or jarred)5 Baby Carrots, finely chopped or thinly sliced1 can Great Northern Beans, with liquid1/2 can Pork and Beans, with some liquid1/2 can Bean with Bacon Soup (straight from can, no water added)1 small can Chunk Chicken2 cups Spinach, chopped (frozen or fresh)1 small can Mushrooms (pieces and stems), drained1/4 tsp. Black Pepper1/4 tsp. Oregano1/4 tsp. Italian Seasoning1 tsp. Salt1 tbsp. Lemon Juice3 tsp. Chicken Boullion, powdered4 cups Water
1. Place all beans, bean soup, water, chicken boullion, black pepper, oregano, italian seasoning, and salt in slow cooker. Stir and turn on low.
2. Melt butter substitute in a skillet over medium heat. Cook onion, garlic, and carrots in butter until onions and carrots are slightly tender. Add to slow cooker.
3. Cook soup base on low for three or four hours.
4. Remove two cups of the solid ingredients from the soup and set aside. Place remainder of soup and broth in blender and blend till smooth. If the mixture is too thick, add a bit more water.
5. Place blended soup base back into the slow cooker, along with reserved 2 cups of cooked ingredients, spinach, chicken, mushrooms and lemon juice. Stir well.
6. Cook on low or medium heat for an additional 30 to 45 minutes, just long enough for the spinach, mushrooms, and chicken to cook within the soup.
Serving Size: Makes 4 bowls.
2. Melt butter substitute in a skillet over medium heat. Cook onion, garlic, and carrots in butter until onions and carrots are slightly tender. Add to slow cooker.
3. Cook soup base on low for three or four hours.
4. Remove two cups of the solid ingredients from the soup and set aside. Place remainder of soup and broth in blender and blend till smooth. If the mixture is too thick, add a bit more water.
5. Place blended soup base back into the slow cooker, along with reserved 2 cups of cooked ingredients, spinach, chicken, mushrooms and lemon juice. Stir well.
6. Cook on low or medium heat for an additional 30 to 45 minutes, just long enough for the spinach, mushrooms, and chicken to cook within the soup.
Serving Size: Makes 4 bowls.
Nutritional Info Amount Per Serving
- Calories: 274.5
- Total Fat: 4.1 g
- Cholesterol: 24.1 mg
- Sodium: 2,265.2 mg
- Total Carbs: 40.4 g
- Dietary Fiber: 12.3 g
- Protein: 23.6 g
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