Slow Cooker Navy Bean, Bacon and Spinach soup

Bacon makes everything better at least I think so. It taste delicious, it’s inexpensive and easy to make. 

This is what you will need:

3 15 oz cans navy beans, rinsed and drained

4 slices center cut bacon, chopped 

1 medium onion, chopped

1 large carrot, chopped

1 large celery stalk, chopped 

2 tbsp tomato paste

4 cups reduced sodium chicken broth

2 bay leaves 1 sprig fresh rosemary 

4 cups baby spinach


In a blender, blend one can of beans with one cup of water.

Sauté the bacon in a skillet until crisp. Set aside on paper towels.

Add the onion, carrots and celery to the skillet and cook until soft, about five minutes. Transfer to the slow cooker with the tomato paste, puréed beans, canned beans, broth, rosemary and basil leaves.

Cover and cook low eight hours. Remove rosemary and basil leaves. Place 2 cups of the soup in the blender and purée to thicken, then add back to the soup along with the spinach and stir until wilted, adjust salt to taste.


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