Slow Cooker 15 Bean Soup
Ingredients
- 1 tablespoon fresh thyme
- 1/4 teaspoon red pepper flakes
- 6 cups chicken broth
- 2 cups water
- 8 ounces white mushrooms trimmed and quartered
- 8 ounces 15-bean soup mix flavoring packet discarded, rinsed and picked over
- 2 bay leaves bay leaves
- 4 ounces baby spinach (4 cups)
- 1 tablespoon olive oil
- 1 medium onion diced
- 2 cloves garlic minced
Instructions
- Microwave the sausage, onion, garlic, thyme, and pepper flakes in a bowl, stirring occasionally, until the onion starts to soften, about 5 minutes. Place the onion mixture in your slow cooker. Add the broth, water, mushrooms, dried beans, bay leaves, and 1/4 teaspoon of salt. Stir to combine. Cover and cook until the beans are tender, 9 to 11 hours on low or 6 to 8 hours on high.
- Throw away the bay leaves. Stir in the spinach and let it sit until slightly wilted, about 5 minutes. Season with salt and pepper to taste, and serve right away.
