Slow Cooker White Bean and Kale Soup
- Prep Time: 15 minutes
- Cook Time: 3 hours
- Servings: 6-8
- Course: Soups & Salads
Enjoy this hearty bean soup from Reynolds Kitchens® Ambassador Jessica in the Kitchen and quick cleanup with Reynolds Kitchens® Slow Cooker Liners!
Reynolds Kitchens® Tips
Reynolds Kitchens Tip
If you're using a 3-8 quart round or oval slow cooker, use the regular size Reynolds Kitchens® Slow Cooker Liner and the recipe below as-is. If you're using a 1-3 quart round or oval slow cooker, use the small size Reynolds Kitchens® Slow Cooker Liner and use half of each ingredient.
Ingredients
- 1 large (188g) red onion, diced
- 4 stalks celery, diced
- 1 large carrot or two medium-sized carrots (226g), diced
- 5 cloves (12g) garlic, minced
- 14-ounce can diced tomatoes
- Salt and pepper to taste
- 1 tablespoon Italian seasoning or 1 teaspoon dried oregano, 1 teaspoon dried parsley, 1 teaspoon dried basil
- 2 (15 ounces each) cans white kidney beans
- 4 cups vegetable broth
- 2 cups kale
- Juice of two limes (about 1–2 tablespoons)
- Reynolds Kitchens® Slow Cooker Liner
Directions
Step 1
Turn your slow cooker on to warm. Line your slow cooker with one Reynolds Kitchens® Slow Cooker Liner.
Step 2
With the slow cooker lined, add all of the ingredients into the slow cooker except the kale and the lime. Stir to combine.
Step 3
Set the slow cooker on high for 3 hours or on low for 6 hours (for high, monitor the last 30 minutes and for low, monitor the last hour).
Step 4
At the end, stir in the kale and lime juice and let it cook for about 5 more minutes.
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