This is the soup that I dreamed up last week. Someone in one of the recipe sharing Facebook groups that I am part of asked for the recipe. I made this up in real time today and wanted to share it on my blog as well. This was served with a side of my “world famous’ gluten free cornbread. The soup itself is vegan but for today I garnished with pan seared jumbo shrimp to add some protein. It might also be good with chopped bacon , but I won’t go that far.
I was quite the warrior this weekend; the bakery was busy and my body is crying. Glad I made soup because from the way I’m feeling now, I most likely won’t be cooking dinner for at least a week. I’m off.
the gluten free chef
Slow Cooker White Bean, Lentil & Kale Soup
2 cups dry great northern beans
1 cup green lentils
1 bunch kale (chopped)
1/2 medium cooking onion (chopped)
4 celery stalks (chopped)
4-5 cups vegetable broth
1 cup water
3 vegetable bouillon cubes
2 tblsp olive oil
2 tblsp or more to taste of:
onion powder, garlic powder, cracked black pepper , onion flakes, salt
4 tbsp apple cider vinegar
dash of brown sugar
Cover 2 cups of great northern beans and 1 cup of green lentils with water so that the water cover beans about two inches Slow cook for three hours, or until beans are just tender Meanwhile, finely chop 1/2 medium white onion and about 4 celery stalks, set to the side
After about 3 hours saving about 1 cup of water from the beans and drain the rest. Spoon 1.5 cups of beans and puree with 1 cup of water
Add whole beans and bean puree back to slow cooker. Add diced celery and onion
Then cover veggies with about 4-5 cups of stock or broth (I use veggie stock) any stock will do. Add an additional 1 cup of water
Season broth and beans with 3 veggie bouillon cubes and 2-3 tblsp of each: onion powder, onion flakes, garlic powder, celery seed
Add olive oil and cider vinegar. Cover slow cooker and cook another 2.5 hours then add chopped kale to soup. Cover until kale is tender another 30 minutes. Add more seasoning to taste.