Slow Cooker White Bean Chowder
with baguette
Let this comforting, classic soup simmer in the slow-cooker to build flavor.
Smarts: This recipe could be made in the Instant Pot. For tips, join the Cook Smarts Instant Pot Facebook Group.
Smarts: This recipe could be made in the Instant Pot. For tips, join the Cook Smarts Instant Pot Facebook Group.
Tags
Proteins
Cuisines
Ingredients
Slow Cooker White Bean Chowder:
- Carrots - 8 oz , chopped
- Celery - 2 stalks , sliced
- Onions, medium - 1 , chopped
- Kale, curly leaf - 4 leaves , stems removed, leaves finely chopped
- Potatoes, russet - 12 oz
- Stock, any type - 6 cups
- Bay leaves - 2
- Thyme, dried - 1 tsp
- Beans, pinto, navy, or cannellini (14 oz / 397 g) - 1 can , drained and rinsed
- Baguette, small - 1
- Vinegar, apple cider - 2 tsp
- Hot sauce of choice (opt) - 1 tsp
Prep
- Carrots / Celery / Onions / Kale - Prep as directed and combine. (Can be done up to 5 days ahead)
- Slow cook soup - Peel and cube potatoes. Combine potatoes, carrots, celery, onions, kale, stock, bay leaves, thyme, and beans in the bowl of a slow-cooker. Cook on low for 6 to 7 hours or high for 3 to 4 hours. (Can be done 1 day ahead.)
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Make
- If you would like to serve the baguette warm, heat the oven to 350F / 177C. Place baguette on a sheet pan and bake just until crisp on the outside and warmed through, 5 to 6 minutes.
- When soup is finished cooking, remove and discard bay leaves. Stir in vinegar and hot sauce (if using). Use an immersion blender to blend a small portion of the soup right in the bowl of the slow cooker (this will make give the chowder a smooth, creamy quality without the addition of any cream). Taste soup and season with some salt and pepper, if needed.
- Slice or tear baguette into pieces. Serve soup with baguette on the side. Enjoy!
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