• Slow Cooker Spinach and Bean Soup

    Courtesy of Chef Mark fromĀ Fun In Being a Foodie!


    • 1 Bag Fresh Baby Spinach
    • 1 Bag Frozen Lima Beans, defrosted and drained
    • 1 Bag Frozen Edamame, defrosted and drained
    • 1 Can Black Beans, rinsed
    • 1 Can Cannelloni Beans, rinsed
    • 1 Can Dark Red Kidney Beans, rinsed
    • 3 Boneless Skinless Chicken Breasts, cut into bite 1/2″ pieces
    • 4 T. Flour
    • 4 T. Olive Oil
    • 5 C. Chicken Stock
    • 1 Red Onion, chopped
    • 6 Ribs Celery, sliced in 1/2″ pieces
    • 6 Carrots, scrubbed and sliced in 1/2″ pieces
    • 6 Sprigs of Thyme
    • 1/2 Bunch of Flat Leaf Parsley
    • 3 Bay Leaves
    • 3/4 C. Wild Rice
    • 1 tsp Sea Salt
    • 1/2 tsp Pepper


    In a large heavy skillet over medium high heat, melt the butter. Dredge the chicken in the flour and brown in batches. On your last batch add the onions, celery, carrots, and any reamining flour. Spray your crock well and add the sauted chicken and veggies. Add the spinach, beans, rice, stock, and salt and pepper. Tie your herbs and add them to the crock along with the bay leaves. Cover set on low for 5 hours, stir 1 time half way through. Remove the herbs and bay leaves and serve.

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