Slow Cooker White Bean Soup
This rustic, hearty Slow Cooker White Bean Soup cooks all day for a warm, filling meal!
Ingredients
- 8 slices center cut bacon, cooked and crumbled (I just throw mine in the oven at 400 on a baking sheet for 15-18 minutes until crispy)
- 3 (15 oz each) cans of Great Northern beans, drained and rinsed
- 4 medium carrots, diced
- 4 stalks celery, diced
- 1 medium onion, diced
- 3 garlic cloves, minced
- 3 cups reduced sodium fat free chicken broth, or vegetable broth
- 1 bay leaf
- 1 tablespoon dried parsley
- ½ teaspoon dried sage
- 1 teaspoon dried thyme
- ¼ teaspoon crushed red pepper flakes
- Salt and black pepper, to taste
Instructions
- Place all ingredients except the salt and pepper in your slow cooker and stir to combine. Cook on low for 8 hours.
- If you have an immersion blender: just stick it into the cooked soup and blend about 1/3-1/2 of the mixture so that when you stir together it’s chunky but also thicker and no longer brothy. If you are using a regular blender: just transfer 3 cups of the soup mixture into your blender and blend until thick and combined. Pour it back into the pot and stir until well combined
- Taste when finished and add salt and pepper as desired.
Notes
To view your WW PersonalPoints for this recipe and track it in the WW app or site, click here!
Nutrition Information:
194 calories, 34 g carbs, 3 g sugars, 2 g fat, 1 g saturated fat, 13 g protein, 11 g fiber (from myfitnesspal.com)
MyWW SmartPoints per (1 cup) serving: (SP calculated using the recipe builder on weightwatchers.com)
Green: 5 SmartPoints/ Blue: 1 SmartPoints/ Purple: 1 SmartPoints
Weight Watchers Points Plus:
6 per (1 cup) serving (P+ calculated using the recipe builder on weightwatchers.com) adapted from My Whole Food Life
6 per (1 cup) serving (P+ calculated using the recipe builder on weightwatchers.com) adapted from My Whole Food Life