Name: Slow-Cooker Spinach Bean Soup
Prep time: 40 min
Cook time: 40 min
Yield: 3
Ingredients: 1 pound dried navy beans -; 2 cartons (32 ounces each) chicken broth -; 2 cups water -; 1 smoked turkey wing (about 7 ounces) -; 1 medium onion, chopped -; 1 jalapeno pepper, seeded and finely chopped -; 1 tablespoon minced garlic -; 3 bay leaves -; 1 teaspoon pepper -; 1/2 teaspoon crushed red pepper flakes -; 10 cups chopped fresh spinach (about 8 ounces) -; 1 large sweet red pepper, chopped -; 1/2 teaspoon kosher salt -; Grated Parmesan cheese, optional -

Recipe information

Cooking:

40 min.

Servings per container:

Source:

More details

Ingredients for - Slow-Cooker Spinach Bean Soup

1. 1 pound dried navy beans -

2. 2 cartons (32 ounces each) chicken broth -

3. 2 cups water -

4. 1 smoked turkey wing (about 7 ounces) -

5. 1 medium onion, chopped -

6. 1 jalapeno pepper, seeded and finely chopped -

7. 1 tablespoon minced garlic -

8. 3 bay leaves -

9. 1 teaspoon pepper -

10. 1/2 teaspoon crushed red pepper flakes -

11. 10 cups chopped fresh spinach (about 8 ounces) -

12. 1 large sweet red pepper, chopped -

13. 1/2 teaspoon kosher salt -

14. Grated Parmesan cheese, optional -

How to cook deliciously - Slow-Cooker Spinach Bean Soup

1. Stage

Rinse and sort beans. Place in a large saucepan; add water to cover by 2 in. Let soak, covered, overnight. Drain and rinse beans, discarding liquid.

2. Stage

Return beans to saucepan; add water to cover by 2 in. Bring to a boil. Boil 15 minutes. Drain and rinse beans, discarding liquid.

3. Stage

In a 5- or 6-qt. slow cooker, combine beans, broth, water, turkey wing, onion, jalapeno, garlic, bay leaves, pepper and pepper flakes. Cook, covered, on low until beans are tender, 7-9 hours.

4. Stage

Remove turkey wing and bay leaves; discard. Stir in spinach, red pepper and salt; heat through. If desired, serve with grated Parmesan cheese.