Slow Cooker White Bean Soup

• servings: 6 servings
• active time: 20 minutes
• total time: 4 hours 30 minutes

Ingredients

4 16 oz cans white navy beans

½ cup diced yellow onion

2 medium carrots (peeled and diced)

1 teaspoon herb and garlic seasoning

1 teaspoon salt

½ teaspoon dried thyme

4 cups broth

2 cups fresh baby spinach

Directions

Drain and rinse navy beans.

Add everything to slow cooker except fresh spinach.

Cover and cook on high for 3-4 hours or on low for 6-8 hours until veggies are tender.

Remove about ¼ of the soup to a blender, carefully blend smooth, and return to soup. Or, use an immersion blender in slow cooker for a few seconds to blend just a bit of the soup to thicken it.

Stir in spinach and let it heat through for 10 more minutes before serving.

Nutrition

• Calories: 176 kcal
• Total Fat: 2 g
• Saturated Fat: 0.4 g
• Unsaturated Fat: 2 g
• Sodium: 457 mg
• Total Carbohydrate: 31 g
• Dietary Fiber: 11 g
• Total Sugars: 2 g
• Protein: 12 g