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Slow-Cooker Spinach Bean Soup

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Total Time:Prep: 40 min. + soaking Cook: 7 hours

By Taste Of Home Editorial Team

Recipe by Barbara Shay, Pasadena, California

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Jun. 27, 2023

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)

Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
TEST KITCHEN APPROVED

Slow-Cooker Spinach Bean Soup

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Yield:3 quarts
Prep:40 min
Cook:7 hours
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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
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Directions

  1. Rinse 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.
  2. Return beans to saucepan; add water to cover by 2 in. Bring to a boil. Boil 15 minutes. Drain and rinse beans, discarding liquid.
  3. In 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.
  4. Remove turkey wing and bay leaves; discard. Stir in spinach, red pepper and salt; heat through. If desired, serve with grated Parmesan cheese.

Nutrition Facts

1-1/2 cups: 230 calories, 2g fat (0 saturated fat), 5mg cholesterol, 1171mg sodium, 40g carbohydrate (5g sugars, 10g fiber), 15g protein.
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