Someone in one of the recipe sharing Facebook groups that I am part of asked for the recipe to this soup. I paired it with a slice of my “world famous’ gluten free cornbread. The soup itself is vegan but I added pan seared jumbo shrimp the first time I made it. It might also be good with chopped bacon; but it really doesn’t need any meat. Slow cookers are great for the summer; it does most of the work so you don’t have to.
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 and set to these to the side.
- After about 3 hours; drain water off beans saving 1 cup of this water. Spoon about 1.5 cups of beans into a blender or processor and puree with 1 cup of the saved water. Add cooked beans and the bean puree back to the slow cooker. Add diced celery and onion.
- Add about about 4-5 cups of stock or broth (I use veggie stock) to slow cooker. Add an additional cup of water.Season broth and beans with 3 veggie bouillon cubes and 2-3 tbsp of each: onion powder, onion flakes, garlic powder, and celery seeds. Add olive oil and apple cider vinegar.Cover slow cooker and cook on low for another 2.5 hours. Add chopped kale to soup. Cover until kale is tender for another 20 minutes.