Ingredients

The following ingredients have 6 Servings
  • 1 cup cut green beans (fresh or frozen)
  • 4 carrots (cut into 1/2 inch slices)
  • 1 red potato (large, cubed)
  • 2 celery ribs (cut into 1/2 inch slices)
  • 1/2 cup sweet onion (diced)
  • 1 cup corn kernels (fresh or frozen)
  • 1 teaspoon paprika
  • 1/2 teaspoon kosher or sea salt (more or less to taste)
  • 1/2 teaspoon black pepper
  • 1/8 teaspoon allspice
  • 30 ounces diced tomatoes (cans)
  • 2 cups vegetable broth (fat-free)
  • 1 teaspoon extra virgin olive oil
  • 15 ounces great northern beans (can, drained)

Instruction

  • Add all ingredients to the slow cooker, stir to combine. Cover and cook on low 8 hours or high 4 hours, or until the carrots are tender.
  • Optional Tip: The last half hour of cooking, remove 1/2 cup of ingredients (w/o liquid) and mash well, using a fork. Return to the slow cooker, stir, and continue cooking 30 minutes. This helps to thicken the soups.