Perfect recipe if you work all day or have to run errands. I do recommend prepping the night before so all you have to do is put the chopped veggies in the slow cooker the next day. Since we are going to be gone most of the day running errands, I don’t have to worry about coming home to cook dinner because it will be ready when we get home. Makes 8 servings. Great for lunch the next day. It’s 287 calories for 1 1/2 cups.
1 pound yukon gold potatoes, peeled and chopped (about 3- 4 cups chopped)
2 cans northern beans, drained and rinsed
1/2 cup chopped onions or shallots
2 garlic cloves, minced
1/2 cup chopped carrots
1/2 cup chopped celery
2 tablespoons finely chopped fresh rosemary or 2 teaspoons dried rosemary
1/2 tablespoon finely chopped fresh oregano or 1 teaspoon dried oregano
2 tablespoons fresh thyme leaves or 2 teaspoons dried thyme
1 teaspoon kosher or sea salt
1/4 teaspoon black pepper
1 teaspoon crushed red pepper flakes, optional, more or less for spiciness desired
4 cups low-sodium vegetable or chicken stock
1 parmesan rind or 1 (2-inch) piece parmesan, optional*
1 tablespoon extra virgin olive oil
1 bay leaf
Add all ingredients to the crockpot and stir. Allow to cook on low for 6-8 hours or high for 5 hours.
*Note that adding the parmesan rind or a piece of parmesan adds a lot of savory flavor to the soup. Remove it before serving.