I haven’t added a recipe in a while, so I figured it was time.
I did a crock pot recipe about this time last year, too. That is just about the right frequency for me.
I don’t love crock pot recipes. I want to. I am lured in by the promise of easy, warm, filling meals. But I usually find them to be not all that easy, overcooked, and tasting a lot like beef stew.
But this recipe? I like it. It is a mish mash of bunches of recipes I found. It is flavorful and easy (really!). And it is relatively good for you. The first time I made it, I added the kielbasa at the beginning, which didn’t work as well. Also, you could replace the spinach with kale if you were so inclined.
Crock pot for the win!
White Bean and Kielbasa Soupish (meaning, thicker than soup and thinner than stew)
- 1 lb dry, small white beans
- 4 C. chicken broth
- 1 C. water (plus more as needed)
- 1 14 oz can diced tomatoes
- 1 medium onion chopped
- 6 cloves garlic, minced or crushed
- Italian seasoning, salt, pepper, your favorite herbs
- 1 kielbasa, cut into 1/2 inch half-moons
- 1 bag/box fresh baby spinach
Add all ingredients to the crock pot, stir and set on low. Leave it alone for 6 hours. Check it, and add more water if it looks too thick; there should be a little soupy broth floating around. (When I made this, I added about an extra 1/2 C. of water.) Add the kielbasa pieces. Continue to cook on low for approximately 1.5 hours. Taste it to make sure the beans are cooked, and add any salt or pepper you think it needs. Add the entire box of spinach to the hot soup, and stir it in so the spinach wilts. Eat. With crusty bread if you’ve got it. And enjoy it for lunch the next day. And feed it to your 10-month old; she’ll love it.