Spicy Northern-style Bean Soup

2016 is International Year of the Pulse (IYP) so I’m starting to familiarise myself with these sustainable protein powerhouses.

Another one-pot wonder! This was so simple to prepare and full of flavour. I served my husbands with two prices of sourdough bread with butter to give him the extra carbs he requires.

Ingredients

4 MAIN MEAL SERVINGS | 15 mins prep | 6-8 hours in slow cooker

• 2 cans butter beans (or 1 cup dried beans, soaked over night and rinsed)
• 6 tomatoes, diced (about 1.5 cups)
• 2 cups baby spinach
• 3 carrots, peeled and chopped
• 1 medium onion, chopped
• 1 litre of chicken stock (homemade organic free range or substitute with veggie stock)
• 2 garlic cloves, minced
• 1 small hot chilli, chopped
• 1/4 teaspoon cayenne pepper
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• Salt and pepper to taste

Method

1. Place the carrots, onion, garlic, spices, and stock (and add the beans if you’ve used dry beans, soaked over night), and cook on low for 6-8 hours, until the beans are tender.

2. About 20 minutes before you’re ready to eat, add the canned beans (if using), tomatoes, and spinach to the slow cooker. Replace lid and cook on high for 20 minutes.

3. Ladle into bowls and enjoy!

#SlowMoNoms