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Northern Bean and Spinach Soup

Northern Bean and Spinach Soup

Northern Bean and Spinach Soup

Northern Bean and Spinach Soup


1 cup dried Northern beans, rinsed and picked over (soak the beans overnight)

2 carrots, peeled and chopped,

1 medium onion, chopped,

2 garlic cloves, sliced

1/4 teaspoon black pepper

pinch teaspoon red pepper flakes

1/2 teaspoon dried oregano

1/4 teaspoon dried thyme

4 cups chicken stock

1 cup diced tomatoes, no salt added

6 ounces baby spinach

6 ounces kielbasa or smoked sausage, diced


Place the dried beans in the slow cooker and add 1 quart water. Cover and let soak overnight. (Do not turn on the slow cooker.)

In the morning, drain and rinse the beans

Return the beans to the slow cooker, along with the carrots, onion, garlic, spices, and stock, and cook on low for 6-8 hours, until the beans are tender.

About 20 minutes before dinnertime, use an immersion blender to puree half the soup. (Or transfer to a blender, and leave the cap off the top but cover with a dishtowel to avoid splatters. This will allow steam to escape as you puree the soup. Return the pureed soup to the slow cooker.)

Add the tomatoes, spinach, and sausage to the slow cooker. Replace lid and cook on high for 20 minutes.

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