Crock Pot Vegetarian White Bean Soup #simplerecipe #carrot

My Vegetarian White Bean Soup stews throughout the day in the Crock Pot. The outcome is a straightforward, sound and delightful feast for anytime.

I realize it is formally spring and all and soups are en route out, yet I have a case to keep the moderate cooker out somewhat more. My Crock Pot Vegetarian White Bean Soup might be hot, yet it is pressed with spring carrots and beat with lovely spring green onions.

So extremely, this is the ideal dish for progressing seasons.

It's WARM and SPRING-Y!

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Ingredients

• 3 15.5 oz cans white beans rinsed and drained
• 1 cup chopped celery about 2 stalks
• 1 cup chopped yellow or sweet onion about 1/2 onion
• 1 cup carrot rounds 1-2 carrots
• 1-2 teaspoons minced garlic
• 32 oz low sodium high quality vegetable stock
• 1/2 teaspoon dried thyme
• 1/2 teaspoon crushed dried rosemary
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1 bay leaf
• 1/4 - 1/2 teaspoon salt to taste***
• 1/2-1 teaspoon pepper to taste
• garnish: parmesan cheese and sliced green onions

Instructions

1. Put all ingredients in a crock pot and turn to low. Cook for 8-10 hours or until all ingredients are soft and well combined. You can also cook for 4-6 hours on high. The carrots will take the longest to cook. Once they are soft the soup is done.
2. Remove the bay leaf before serving.
3. Garnish with green onions and parmesan.

Recipe Notes
Most of my Crock Pot recipes fill the entire pot, but this one only makes about half a Crock Pot. If you want to fill a big Crock Pot you can double this.
*** Start with less salt and add more depending on the type of broth you use and how salty it is.

If you are sensitive to sodium or salt, pay attention to the sodium content on the broth you are buying a start with adding only half the salt and add to taste.

For more detail : bit.ly/2YDMyEF

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