Slow-Cooker Spinach Bean Soup
This navy bean soup is heartwarming comfort food at its best. It's my signature soup that I make for my family and friends. The bright red and green of the peppers and spinach give it a suitably seasonal look. —Barbara Shay, Pasadena, California
Peppers (Hot)
Ingredients
- 1 pound dried navy beans
- 2 cartons (32 ounces each) chicken broth
- 2 cups water
- 1 smoked turkey wing (about 7 ounces)
- 1 medium onion, chopped
- 1 jalapeno pepper, seeded and finely chopped
- 1 tablespoon minced garlic
- 3 bay leaves
- 1 teaspoon pepper
- 1/2 teaspoon crushed red pepper flakes
- 10 cups chopped fresh spinach (about 8 ounces)
- 1 large sweet red pepper, chopped
- 1/2 teaspoon kosher salt
- Grated Parmesan cheese, optional
Directions
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1Rinse and sort beans. Place in a large saucepan; add water to cover by 2 in. Let soak, covered, overnight. Drain and rinse beans, discarding liquid.
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2Return beans to saucepan; add water to cover by 2 in. Bring to a boil. Boil 15 minutes. Drain and rinse beans, discarding liquid.
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3In a 5- or 6-qt. slow cooker, combine beans, broth, water, turkey wing, onion, jalapeno, garlic, bay leaves, pepper and pepper flakes. Cook, covered, on low until beans are tender, 7-9 hours.
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4Remove turkey wing and bay leaves; discard. Stir in spinach, red pepper and salt; heat through. If desired, serve with grated Parmesan cheese.
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