A meatless, main-dish crockpot soup made of white beans that simmer all day with garlic and onions, tomatoes, zucchini, and carrots. Such simple flavors, but together they make the perfect soup. Ingredients: 1 lb. dry white beans (such as navy beans, small white beans, or cannellini beans) 2 cloves garlic, minced 1 medium onion, chopped 7 cups of water 1 (28-oz). canned no-salt-added diced tomatoes 1 zucchini, diced 2-3 carrots, peeled and diced ¾ teaspoon kosher salt ½ teaspoon black pepper ½ teaspoon dried oregano 1/8 teaspoon cayenne pepper Directions: 1. Coat the inside of a 6-7 qt. crockpot with cooking spray. 2. Mince the garlic, and chop the onion. Rinse the dry white beans in a colander under cool running water and pick out any stones or debris. 3. Place the beans, garlic, onion, and water into the crockpot. Place the lid on, and cook on HIGH for 5-6 hours, at which point the beans should be nice and soft. 4. Use an immersion blender to blend 2/3 of the soup so that it gets thick and creamy. You can eyeball it, and puree a little bit at a time until 2/3 of the beans are blended, or you can take out 1/3 of the beans using a straining ladle, puree what’s left in the crockpot, and then pour the whole beans back into the pureed mixture. **If you do not have an immersion blender, wait until the soup cools some and then use a blender to purée 2/3 of the soup in batches. 5. In a microwaveable dish, cook the carrots in a little bit of water on HIGH for 6 minutes; then add the diced zucchini to the dish and continue to microwave on high for another 4 minutes; drain. Add the cooked carrots and zucchini, diced tomatoes and their liquid, salt, black pepper, oregano, and cayenne pepper to the crockpot. Stir everything together. Cook on HIGH for 30 minutes. Serve immediately.
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