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Slow-Cooker White-Bean Soup

Recipe photo courtesy of Lennart Weibull

There's butternut squash, leeks, and spinach as well as white beans in this hearty, rich, and flavorful vegetarian soup. It's a recipe that proves the slow cooker is as well suited to vegetable recipes as to big pieces of meat.

Source: Martha Stewart Living, October 2016
Total Time Prep Yield



Cook's Notes

Since raw beans can contain toxins, the FDA suggests soaking them overnight and boiling them before slow-cooking.

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How would you rate this recipe?
  • lorrainetaylor
    3 DEC, 2017
    I made the mistake of making this without reading the reviews first. This was a waste of a full day. The broth was beyond bland! It was like soggy squash and beans in water. The leeks, garlic, and heaps of other seasonings I added did their best, but in the end they couldn't counteract the undertone of blandness. The parm rind also made a valiant effort, but this was just gross. I added a bit of fresh ginger and a hint of nutmeg, plus garlic powder and seasoned salt. We will try to eat a bowl or two, but I see the rest of this going down the garbage disposal. Truly disappointing!
    • elizmosher
      29 JAN, 2018
      Replace water with broth, and taste the difference.
  • elizmosher
    29 JAN, 2018
    And it’s three ribs of celery, spinach chopped carrots, and a potato cubes. Also a big difference is that I used vegetable broth instead of water. It was delicious!
  • dreng125251
    24 JAN, 2018
    Replaced spinach with 1/3 head of cabbage, thinly-sliced, at the beginning along with the other ingredients. Also, added 3-4 drops of Tabasco to each bowl of soup, rather than pepper flakes, along with a bit more salt and pepper. Hearty and flavorful, according to the 4 people who tried it.
  • eriktrum
    23 FEB, 2017
    One of them most bland soups I have ever had... would NOT recommend
    • rcomo299515
      24 JAN, 2018
      Given the reviews of the soup as bland, I decided to forego the spinach later on in the cooking, and added, instead, 1/3 head of a regular-sized cabbage, thinly-sliced, to cook the entire time with the rest of the recipe. I changed the liquid to 4 cups vegetable broth (I'm a vegetarian, but you could just as easily use chicken broth) and 4 cups of water. Finally, after spooning the soup into bowls, I added 3-4 drops of tabasco, a bit more salt and pepper, along with a bit of shredded Parm. to each. My guests and I enjoyed the result. Thanks for the warnings on blandness.
    • MS11335974
      13 DEC, 2017
      Thank you for the reviews. In reading it I thought it seemed like it would be bland AND TIME CONSUMING. I don't have the time.
  • mariahah12
    12 NOV, 2017
    The squash was overcooked and the beans were undercooked, plus very little flavor. I wouldn't make again.
  • dcolton42
    9 MAY, 2017
    My wife an I find it absolutely delicious. If you find it bland try adding a bit more salt and pepper. Also, I think the sage, lemon juice, garlic, and cheese are essential to give it its rich, filling taste. We use real leeks, not onions because leeks have a different flavor.

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