Wednesday, November 27th 2019, 2:19 pm
Michelle Bonicelli from the Tulsa OSU Extension Center has a great recipe for a hearty winter soup you can prepare in a crockpot.
Ingredients:
2 (15oz.) cans navy beans
1 large carrot, peeled and diced small
1/4 cup celery, diced small
1/2 cup yellow onion, diced small
3 garlic cloves, minced
1/2 tsp. crushed red pepper
1 tsp. dried rosemary
1 tsp. dried thyme
1 tsp. dried oregano
2 1/2 cups low sodium vegetable broth
1 (14oz.) can diced tomatoes
3 cups kale, chopped
1/2 cup low-fat Parmesan cheese, shredded
Directions:
Drain and rinse the navy beans.
In a slow cooker, combine all ingredients except for the kale and Parmesan cheese.
Cover and cook for 4 hours on low or 2 hours on high. Add the kale and cover and cook for an additional 30 minutes on high or until wilted.
Ladle into serving bowls and top with Parmesan cheese.
November 27th, 2019
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